Tie Guan Yin Dark roast Taiwan

Tie Guan Yin Dark roast TaiwanThis Tie Guan Yin comes from the legendary Muzha region, where tea makers still honor centuries old traditions that modern producers have long abandoned. The leaves are from the prized Hong Xin Wai Wei Tao cultivar (an heirloom variety) after careful withering and oxidation (around 25 30%), the leaves went through repeated roasting and kneading in cloth sacksa painstaking process that builds the complex character Muzha teas are famous for. But here's

This Tie Guan Yin comes from the legendary Muzha region, where tea makers still honor centuries-old traditions that modern producers have long abandoned.

The leaves are from the prized Hong Xin Wai Wei Tao cultivar (an heirloom variety) after careful withering and oxidation (around 25-30%), the leaves went through repeated roasting and kneading in cloth sacks—a painstaking process that builds the complex character Muzha teas are famous for.

But here's where things get really interesting: The farmer chose the traditional Tan Bei roasting method. This means small batches roasted entirely by hand over longan wood charcoal. It's labor-intensive, admittedly a bit impractical, but the results speak for themselves.

What to expect:

That first infusion hits you with sesame and crème brûlée hints, warming, comforting. There's a whisper of maltose sweetness and a mineral backnotes that keeps things grounded.

 Details:
Spring 2024 harvest
Muzha gardens
 320 meters,
 hand-picked
charcoal roasted: medium level