Teas / oolong / Muzha Tieguanyin (Heavy Roast)

Muzha Tieguanyin (Heavy Roast)
🇹🇼 Taiwan

Muzha Tieguanyin (Heavy Roast)

Mù Zhà Tiě Guān Yīn · 木栅铁观音 (木柵鐵觀音)

taiwan

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

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.

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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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