We don't know when or if this item will be available.
“Roasty and toasty, indeed. I really like the flavor of this tea. It’s a traditional tasting oolong in every way except the final kick of roasted/toasted, nutty notes. The color of the liquor is...” Read full tasting note
“Toasted, Roasted, and Earthy! A light brown in color. Slightly Woodsy to taste. Makes me feel like I am out in the woods or should be camping in the fall or something. Nice nature tea!” Read full tasting note
“I wasn’t really paying attention to the instructions so as a result the 1st infusion was steeped for 1.5 min rather than 1 min. I gave the leaves a bit of a rinse first to open them up, which I...” Read full tasting note
“I have to say this is one of my all time favorite. This TGY is made in traditional medium-dark roasted style. I love the unique TGY aftertaste, reminds me of the rainy seasons in Muzha. I’ve been...” Read full tasting note
TN1801
Formosa Muzha Tie Guan Yin
Origin: MaoKong Muzha, Taipei, Taiwan 木柵貓空.台北.台灣
Style: Medium dark fermented Oolong, full bodied, roasted, honey aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brown
Wet leaf style: Dark brown
Tea color: Crimson
This dark roasted Muzha Tie Guan Yin is hard to find on the market dominated with green TGY. It is made following the traditional TGY method, usually takes 2 full days to complete the process or oxidization and roasting.
Brewing:
You can start with 1 tsp for 120cc 95℃ water, steam about 60 seconds for the first brew. 30 seconds for the second infusion, and double the timing for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.
Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.
Company description not available.
Roasty and toasty, indeed. I really like the flavor of this tea. It’s a traditional tasting oolong in every way except the final kick of roasted/toasted, nutty notes. The color of the liquor is so light…I’m surprised it packs this much of a punch. It reminds me of Soba-Cha, but much more complex. Medium to Dark roasted oolongs are my preference, and this one is one of the best ones I’ve ever had. It’s nice to have an oolong that tastes just like an oolong…none of the green/vegetal notes are present at all. I might have found the right tea for my brand new Yixing pot. Maybe…I’ve had it since Christmas and still have not decided on a tea. It’s a big decision for me. :)
Major props to TeaEqualsBliss for including this one in our swap. I have found a new gem! Yay!
I wasn’t really paying attention to the instructions so as a result the 1st infusion was steeped for 1.5 min rather than 1 min. I gave the leaves a bit of a rinse first to open them up, which I normally do with rolled oolongs. The first steep was alright, perhaps a bit too woodsy for my tastes and it had a distinct roasted, almost charcoal-like taste – more like your typical dark Formosa oolong than a Tie Guan Yin. The second steep was better with more of the smooth, buttery flavours I usually associate with green oolongs and with the roasted notes more subduded. The tea seems to lack sweetness though – I know Tie Guan Yins aren’t heavily perfumed teas, but they usually have some honey notes that appear as the tea cools – but I’m not getting any of that.
I have to say this is one of my all time favorite. This TGY is made in traditional medium-dark roasted style. I love the unique TGY aftertaste, reminds me of the rainy seasons in Muzha. I’ve been looking for traditional TGY for a long time, this is the good old thing from the good old days.
