Competition Muzha Tie Guanyin

Taiwanese Oolong (Blue) Tea

Temperature: 95°C

Quantity: 2.5g for 2.5dl

Brewing Time: 3-4min

Up to 3 brewing rounds possible

The leaves have been lightly withered, oxidized to between 25-30% and in very labor and time intensive way repeatedly roasted using the traditional Tan Bei method (entirely by hand in small batches - utilizing longan wood charcoal for a distinct and nostalgic flavor) and kneaded in a cloth sack to produce the distinct flavors and aromas that make Muzha Tie Guanyin so sought after. The dry leaves are dark black, with distinct sesame and caramel aroma. The first round of brewing will be delightful mix of sesame and Crème Brûlée. There is also a subtle aromatic hint of maltose. The second round is sweet, malty, and has pleasant notes of baker’s spice and sandalwood. The sesame flavor has become even more prominent as well. The caramelized sweetness from the first round grows in intensity during the finish. This round has a little astringency, but it’s quickly replaced by a long-lasting sweetness on the finish. The third round sees a slight shift away from the caramelized note, towards a more maple syrup flavor. The only constant is the sesame aroma, which is quite endearing. As a final note, a hint of osmanthus blossom has crept in.