Tieguanyin tea – Traditionally heavy roasted tea from Mucha Taipei

Product Name: Muzha Tieguanyin Tea Ingredients: Tieguanyin Oolong Place of Origin: Muzha, New Taipei, Taiwan Harvesting method: hand picking Dried tea: spherical Fermentation degree: ★★★ Baking degree: ★★★★★ Tea soup: translucent orange red Tea aroma: orchid, osmanthus, roasted incense, slight fruit acid https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_fa952f0f-2ff9-4d8e-b859-dbbfda2dceac.jpg Taiwan Muzha Tieguanyin hand-picked tea! Strong aroma glycol, heavy roasting The special taste and aroma of Mucha Tieguanyin tea are formed because most of the Muzha tea area belongs to Dongzhao Mountain, with a mild climate, and the tea trees are nourished by rain or mist all the year round. The soil and gravel in Mucha are mixed with brown or light red soil, with drainage and moisture retention. , Good air permeability, fertile soil, good growth of tea trees, soft tea surface, thick leaves, kneaded with traditional Tieguanyin production method, slow fire baking, weak fruit aroma produced by second-degree light fermentation, is the favorite of Muzha Tieguanyin. Unique tea fragrance. https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_6a7203d2-6e8c-4d87-af47-8570ed269e6b.jpg A limited number of original varieties of Oolong are cultivated in Maokong Muzha Tea Area, Taipei! The Mucha Tieguanyin tea tree was planted in the Mucha tea area during the Japanese colonial period in Taiwan. The tea masters Zhang Naimiao and Zhang Naigan brothers sent by the Mucha Tea Company went to Anxi, China to retrieve it. The production method is similar to Anxi Tieguanyin, but after a hundred years of evolution, it has developed different characteristics. Nowadays, Mucha tea gardens are mostly concentrated in the area from Guidance Elementary School to Maokong. Because the harvesting period of Tieguanyin is about 15 days each season, there are not enough tea pickers. To stagger the production period, a small amount of Sijichun, Wuyi, Meizhan, etc. are planted. Jinxuan, etc., most tea farmers will mix varieties and make them with Tieguanyin technology. The branches of Tieguanyin are spread horizontally, the leaves are wrinkled, the main leaf veins are not in the center, and the tooth sequences on the leaf edges are of different sizes and arrangements, while ordinary tea leaves are not exactly the same. The regular Tieguanyin tea is dry, and its performance is heavier than that of ordinary tea, with fatter and shorter branches. After brewing, Tieguanyin tea soup is thicker, the quality of the imported tea is heavier, and it has a special fragrance of the variety. https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_199ac85e-a610-445c-887c-d8e788583aaa.jpg Withering, cloth ball kneading, simmering and over-baking and kneading...Taiwan Tieguanyin tea is labor-intensive and time-consuming Tieguanyin process: picking (8:00 am to 5:00 pm) → withering in the sun or indoor hot air, wave greens (withering time 8 to 12 hours, wave greens 4 to 5 times) → fry greens → first kneading → go Water roasting→cloth-wrapped dough kneading, re-stir-frying (re-frying 3~5 times, dough kneading 20-30 times)→slow fire, covering dry, re-kneading (dough kneading 10-20 times)→primary baking→picking branches→re-picking→ finished product The altitude of the Muzha tea area is about 300-350 meters, the east-west direction has a long sunshine time, and most of the Tieguanyin leaves face the sun, so the tea contains high tannin and various components; theoretically, the bitter taste will be heavier; However, after traditional high-level fermentation, second-degree fermentation, gentle fire kneading, medium-long time, medium-high temperature roasting, the bitterness and astringency of tea leaves are relatively reduced. Theophylline changes due to medium and high temperature fire, and is also suitable for middle-aged and elderly people or those with weak stomachs. When making tea, you should also pay attention to the characteristics of Tieguanyin tea's high solubility. ~30 seconds, if the amount of tea is small, it takes a little longer. For the second to fifth brewing, boil water at 80-90 degrees, and brew for about 10-20 seconds. Tips for brewing Tieguanyin: The larger the teapot, the smaller the relative ratio of tea leaves. The finer the tea leaves, the less the amount of tea. The brewing time should be short rather than long. The water temperature should not be too high. Zisha teapot is suitable. https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_fa79802d-4548-4773-a5bf-1aaeb177f75f.jpg **Oolong with slight fruit acid, floral and roasted aroma** Muzha Tieguanyin is a kind of Baozhong tea that is fermented more heavily and is also more difficult. It has a high fermentation time and a long production time. Roughly classified into variety fragrance, floral fragrance, fruity fragrance, honey fragrance, turpentine fragrance, seasonal fragrance and so on. After brewing the tea soup, touch the palate with the tongue and a thick layer of tea juice will be attached to it. After drinking for a few minutes, the throat will feel fluid. Mucha Tieguanyin has a pure and thick flavor, with a unique sweetness, and a little weak fruit acid and sweet-scented osmanthus fragrance. Among them, the top-quality Tieguanyin tea picked with one heart and two leaves has a deep throaty and astringent taste. Overlooking the Muzha Maokong tea area in Taipei 101 https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_528c2de0-d187-4792-bc86-ca9d65322433.jpg https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_f09b4dab-e55d-4ee8-ad54-a85baacecee4.jpg https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_87aab1d1-b95f-45f7-a959-d067f3ad4689.jpg https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_e865972a-2811-4bdc-ac3f-af06f14f6eba.jpg Specifications Product Name: Muzha Tieguanyin Tea Ingredients: Hand-picked Tieguanyin Oolong Place of Origin: Muzha, New Taipei, Taiwan Commodity form: loose tea Weight: Canned 75g Boxed 150g 150gx4 into the special group (with 10g tasting bag) Shelf life: two years Packing method: inner bag vacuum bag/iron can, carton Packing size: vertical can: diameter 6.5cmx height 15cm/ single carton: 8cmx12cmx6cm https://cdn.cybassets.com/s/files/16406/ckeditor/pictures/content_7352baea-deb5-4a89-a740-4f259a88da3c.jpg Note: Please take it as soon as possible after opening, please seal the bag tightly to avoid moisture deterioration, please store in a cool and dry place, or seal it and store it in the refrigerator to prolong the preservation time. (The aroma and flavor of the tea leaves will change after the expiration date, but you can still brew them for drinking!)