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“I was looking through my tea cabinet for something interesting when I came across a small green sealed package simply labeled “Muzha Tieguanyin 2005” I don’t even remember where this came from, or...” Read full tasting note
This Muzha Tiequanyin was produced back in 2005 and has been roasted in a yearly basis. The rinsed leaves smells of raisin/prune and it also remind me of rye bread kind of sourness. With more brewing, a nice sweetness will show up and one will not miss the warm roasting note. It has that typical Tiequanyin metallic note.
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I was looking through my tea cabinet for something interesting when I came across a small green sealed package simply labeled “Muzha Tieguanyin 2005” I don’t even remember where this came from, or how long I’ve had it (I really ought to keep track of this stuff), but I thought what the hey, I love oolongs, I love tieguanyin, I may as well try it!
I was a bit surprised, to be honest, by the roasty aroma and the very dark, nearly black leaves, I’m not sure I’ve ever had a roasted oolong before, so this was going to be a new experience. for me; I wasn’t sure what to expect.
I had already temped the water at around 175, as I wasn’t expecting such a dark, roasty tea. A couple steepings at this temperature and I quickly learned that wasn’t going to work— I was going to need to reboil the water to pull the full flavors from this one. After that, the roasted flavors sort became much stronger; reminded me of very much of houjicha (but with much less astringency). Rather warm and soothing, but I was a little disappointed that throughout the whole session the flavor remained exactly the same, the strong roasted flavor overshadowing any other flavors the tea might have had.
I wonder, is this typical of roasted oolongs? If so, I’m not sure they fall under my favorites. I have enough left for another session, so maybe next time I’ll brew it alongside my staple houjicha and see if I can find any other flavors under all that roasty-toastiness.
