2017 Muzha Tieguanyin oolong tea

Muzha Tieguanyin

$10.50$140.00

Clear

Oolong Tea

 

Muzha Tieguanyin (Taiwan)

 

Appearance: small balls of rolled leaf, roasted to the color of ‘old-leather’ brown with cordovan highlights
Style/Shape: semiball-rolled style with some stem attached
Plucking Style: hand-plucked
Oxidation: 35-45% oxidation
Roasting: charcoal-fired, medium roasted
Flavor: smooth, clean,honey flavor mixed with a touch of sweet melon & roasted nuts
Aroma: complex aroma of exotic roasted spices and caramelized root vegetables
Liquor: clear straw colored liquor tinged with a hint of amber

 

Muzha Tea Harvesting District,
Taipei County, Taiwan
Garden Elevation: low

2017 Spring Pluck
(late April, early May)

Western-style steeping in a medium-large teapot: 20-32 ounces:

Use 2 teaspoons (2-3 grams) of tea for each 6 water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°F-190°F

NOTE: It is also delicious to steep a larger measure for a longer time (as much as 7-8 grams for 4 minutes) and this oolong is delicious served cool or iced. Steep the leaf as many times as you can, then mix the steepings all together in a pitcher and have it on hand for instant refreshment!

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F

Coming soon!

NOTE:
Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the tea leavesprepare to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings

 

NOTE ON STEEPING OOLONG:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This idea works best when the leaf is steeped in a small vessel, but it also works reasonably well using a large teapot
Please refer to our steeping instructions for details

The low mountains of the Muzha tea plantation area are located in the Maokong district just a short distance from southeast Taipei city. Tea has been grown here since immigrants from Fujian Province, China, first brought a varied assortment of tea bushes to this area for cultivation in the 19th century. The idea was to begin production of familiar Chinese oolong in Taiwan.

While these tea bushes all flourished, the mix of different cultivars used most for this Taiwan oolong production had a flavor that was not exactly what was desired for a Taiwan Tieguanyin. It was not until the early 20th century that authentic Tieguanyin tea bushes of the high quality Hongxin Waiwei Tao variety were brought from their home in Anxi, Fujian, to the Muzha region. This change in both the mix of tea bush cultivars used (or keeping the Tieguanyin separate as a varietal) brought the taste that had been missing in the newly planted Taiwan tea back to one that showed significant classic Tieguanyin taste in its flavor.

But still, Taiwanese Tieguanyin differs in taste from its Chinese counterpart. While both teas are shaped in the semiball-rolled style, Anxi Tieguanyins are green in appearance and are un-roasted (or only lightly roasted). Modern-style Mainland China semiball-rolled oolongs generally have a very fresh, floral aroma and a vibrant, buttery taste in the cup. The traditional-style oolongs from Mainland China have a more complex flavor profile and the oxidation and roasting are quite a bit more prominent in the finished leaf. This latter style of oolong manufacture is where the Muzha Tieguanyin oolong falls.

Roasted Tieguanyin has a smooth, clean flavor reminiscent of honey mixed with a touch of sweet melon & roasted nuts. The aroma of roasted tea is complex and compelling – think a blend of exotic roasted spices and caramelized root vegetables.
Taiwan Tieginuanyin possesses a unique degree of richness in the cup that is the result of the slow-growing nature of the Tieguanyin tea bushes in the Muzha region and slow oxidation in the tea factory. Both of these factors bring a complexity of warm, ripe fruity tastes and aroma to this tea. The high mineral content soil in Muzha area is similar to that in the Anxi region, which allows the tea bushes to grow long roots deep into the ground where the roots pick up beneficial iron, zinc and calcium and carry it throughout the plants.

Our 2017 Spring pluck Tieguanyin tea represents the rich complexity and nuance of flavor that this tea is known for, while expressing a brightness that is rare in a Tieguanyin. Roasted oolongs are highly favored in Taiwan, because roasting removes what many in Taiwan feel is a harsh green taste that can distract the palate in green-style, un-roasted semiball-rolled tea.

Instead, roasting caramelizes the flavors so the finished tea acquires a mature style that is a bridge between the youthful floral nature of spring-made teas and the rich maturity of teas made in the fall.

Our Muzha oolong is planted in an area that is full of leafhoppers, which eliminates the need for pesticides but does sometimes leave holes in or bite-marks on the leaf.

Another interesting facet of this leaf is that after steeping the leaf loses all of its brown color and takes on a deep shade of forest green.