Muzha Tieguanyin (Heavy Roast)
Mù Zhà Tiě Guān Yīn · 木栅铁观音 (木柵鐵觀音)
Muzha Tieguanyin is the heavily-roasted Taiwanese cousin of Anxi Tieguanyin. In 1895 tea master Zhang Nai Miao brought the first Tieguanyin plants from Anxi to Muzha (Wenshan, Taipei); the local soil's mineral profile resembled Anxi's, and the cultivar flourished. Muzha is now one of the heaviest-roasted oolongs in Taiwan and preserves the older Anxi-style processing (medium oxidation + deep charcoal roast) that mainland Anxi has largely abandoned in favour of light-oxidation "jade" Tieguanyin since the 1990s. The original cultivar was Hong Xin Wai Wei Tao; today, Jin Xuan and Qing Xin are also used.
Quick facts
- Origin
- Taiwan
- Region
- Muzha
- Harvest year
- 2024
- Harvest season
- spring
- Oxidation
- 40%
- Roast
- heavy
- Cultivars
- Tieguanyin
Brewing
- Leaf
- 5.0 g / 100 ml
- Water
- 100°C
- Rinse
- yes
- Gongfu steeps (s)
- 15, 20, 30, 45, 60, 90, 120
Boiling water; the heavy charcoal roast needs heat to come forward. This style is essentially what Anxi Tieguanyin used to be before it pivoted to "jade" lightly-oxidised production in the 1990s.
Tasting notes
- Aroma
- butter cookie, toasted nut, light blackberry
- Flavor
- smooth, creamy, caramel-sweet, fruity blackberry undertone
- Mouthfeel
- thick, oily
- Finish
- warming, long
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