Taiwan

Mùzhà Tiěguānyīn木栅铁观音

Mùzhà tiěguānyīn

Origin: Taiwan, Taipei City (臺北市, Táiběi Shì), Wénshān District (文山區, Wénshān...
Tea type: Oolong Tea
Caffeine Level: High
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Deep Taiwanese charcoal-roasted oolong: caramel, nuts and the "melody of Guanyin."

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5–7 g per 100–150 ml water (gongfu method) or 3–4 g per 250 ml (European method).
Teaware: Thick-walled ceramics preferable: Yíxīng teapot (宜興紫砂壺) from zhuni (朱泥) or zisha (紫砂), round form with high body — such teaware retains heat and allows granules to fully op...
Water Temperature: 95.000000
Water Temperature Detail: 95–100°C. High temperature necessary for opening tightly rolled and roasted granules. For tea with especially strong roasting, boiling water preferable.
Gongfu Water Temperature: 90.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese oolongs. Stylistically — "nongxiang" (濃香, nóngxiāng), dense-aromatic profile.
Coordinates: approximately 24°59′ N, 121°35′ E.
Origin: Taiwan, Taipei City (臺北市, Táiběi Shì), Wénshān District (文山區, Wénshān Qū), Mùzhà tea zone (木柵, Mùzhà). Core production area — Zhangnansha...

Taste

Dry Leaf Appearance: Dense, heavy granules of spherical or hemispherical form, resembling grains; surface oily-glossy. Color — dark green with pronounced brown or chestnut tint, with strong roasting...
Dry Leaf Aroma: Intense, enveloping: notes of roasted nuts (pecan, chestnut), caramelized sugar, baked apples and prunes dominate; in background — dark chocolate, light smokiness and subtle hin...
Liquor Aroma: Complex and multi-layered, developing from infusion to infusion. First steeps reveal caramel-nutty spectrum; middle infusions add minerality and honey overtones; in late steeps ...
Liquor Color: From rich orange-amber to cognac-red with oily sheen on surface. Light roasting gives orange-golden tone, strong — dark chestnut with reddish highlights.
Spent Leaves: Leaves unfold slowly, they are dense, elastic, brownish-green color with distinct reddish-brown edge — trace of controlled oxidation. Leaf surface wavy, confirming use of purebr...
Taste: Full-bodied, thick, with pronounced oily texture. Notes of roasted nuts, caramel, cocoa and ripe dried fruits (apricot, prunes) dominate. Astringency moderate, quickly transform...

Details

Oxidation: 40.000000 - 50.000000
Oxidation Maximum: 50.000000
Oxidation Maximum Detail: 50
Cultivar: The main and most valuable cultivar is purebred Tiěguānyīn (純種鐵觀音, chúnzhǒng Tiěguānyīn), also called "red bud, crooked peach tail" (紅芽歪尾桃, hóngyá wāi w...
Picking: Spring (April–May) and autumn (October–November) harvests. Spring is valued for rich aroma, autumn — for pronounced taste. Summer harvest occurs but is considered less quality.
Phase: Early

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