Traditional Muzha Tieguanyin (spring '23)

This is a traditional roast Muzha Tieguanyin, a style of oolong that's becoming increasingly rare in Taiwan. With younger generations gravitating towards lighter roasts and experienced Tieguanyin roasters beginning to retire, the current competition-style Tieguanyin is paving the way for a new wave of tea farmers who focus on less heavily roasted oolongs. Fun fact: this style of oolong has a special place in my heart — when I was first living in Taiwan I was based in the Muzha District :)

Tieguanyin also happens to be a particularly intriguing oolong cultivar. To fully appreciate its unique qualities, it must be brewed at 212°F. This high temperature allows the leaves to fully open, revealing their bright and distinctive iron-like flavor and aroma.

During our visit to Taiwan last November, we were fortunate to acquire some of this oolong from a Tieguanyin master. We spent an afternoon with him as he completed the second roast of this tea. Had we arrived just a day earlier, he wouldn’t have shared any with us! We spent the day drinking tea together while learning about Tieguanyin and checking on the roast every few hours.

This style of Tieguanyin requires a minimum of six months and two roasts before it’s ready to be enjoyed. Even then, it's recommended to wait another six months for the tea to truly mature. Today, it’s ready to be shared with you! Each brew reveals new layers, and we believe this oolong reaches its peak by the third steep. I highly recommend taking your time with this very special tea, using a gaiwan or traditional teapot for brewing.

Note: this tea will only be sold in 25g bags, as I have an incredibly limited quantity.