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“The smell of this tea is very roasted charcoal malt, but the taste in the cup, is much lighter and more vegetal. Along with the malt flavours, there was something familiar that I just couldn’t put...” Read full tasting note
“Im going to start this one off with WOW… Okay now that we have that out of the way, I brewed this in a 120ml yixing pot, using 6 grams of leaf and water just over 200 degrees. Starting with a quick...” Read full tasting note
The history of Muzha Tie Guan Yin began in 1919, the year that the Chang Family brought the Tie Guan Yin varietal to Taiwan to cultivate. In other words, Tie Guan Yin has a relatively long history among Taiwanese teas, and today the offspring of the original Chang Family is still making the most authentic and classical Tie Guan Yin for the pickiest tea drinker.
Classical Tie Guan Yin is made from 100% Hong Xin Wai Wei Tao Varietal “紅心歪尾桃” and has to be processed in a certain way which involves numerous stages of rolling and delicate roasting that will take approximately 20 hours across 2 days to complete the process. The result is a beautiful balance of a strong “Guan Yin Rhythm” and the light fruit acid scent which can only be found in Muzha Tie Guan Yin.
We were not able to obtain the very best Muzha Tie Guan for this season, but fortunately we still got a great quality Muzha Tie Guan Yin like this one. The overall taste is definitely not as powerful as our previously offered “Muzha Tie Guan Yin King,” but it has the very constant character like it, and it also has the pleasant “fruit” aroma that people love from a Tie Guan Yin Oolong Tea, which means this will be your perfect roasted companion for the cold winter.
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Gold Muzha Tie Guan Yin Organic Roasted Oolong Tea Winter 2015
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Masters TeasThe smell of this tea is very roasted charcoal malt, but the taste in the cup, is much lighter and more vegetal. Along with the malt flavours, there was something familiar that I just couldn’t put my finger on. It has a sweetness, but it wasn’t caramel or honey. On about the fourth steep I finally identified it as red bean paste.
This is a really unique Tie Guan Yin, and very different to those I’ve tried from China.
Flavors: Malt, Roasted, Vegetal
Im going to start this one off with WOW…
Okay now that we have that out of the way, I brewed this in a 120ml yixing pot, using 6 grams of leaf and water just over 200 degrees. Starting with a quick rinse to open up the tea leaves, I was hit by an intense roast and cinnamon aroma. It’s really strong, sweet and pleasant.
Now onto the main show, the first brew and the scent seemed to even get stronger now, roast, cinnamon, malt and plums. It’s just so mellow and fruity… this shows what a good level of roast really does for an oolong. The liquor is a dark honey color and very sweet, with just a hint of minerality.
Second infusion is almost exactly the same, I went from 15 to about 20 seconds for the second infusion, and it really kept it consistent. The leaves are starting to open up now as well, it has a slightly spice that I cant quite put my finger on now though as more of the other flavors start to show up.
Third infusion I get a little tiny tang of astringency, like a roasted type not a green type of astringency. Also more floral notes are coming in but I cant quite put my finger on them, there is so much going on with this tea its hard to place everything.
Fourth infusion the roast is starting to die down a little bit and some of the oolong flavors are coming out stronger, there are still alot of spices happening on the back of this that I cant really put a name to, allspice.. maybe cloves or nutmeg.. but darker sweeter spices.
This tea is really complex and will require many more tastings to really get a feel for this.
HIGHLY! Recommended for anyone who likes roasted tea at all.
Flavors: Cinnamon, Malt, Plum, Roasted, Sweet
