Additional Information
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Starting at $ 5.45
Take a heritage strand brought to Taiwan from the hills of Fujian more than a century ago which has evolved to be one of defining style of tea from the surrounding hills of Taipei. Bring along the near-secretive craft of deeper oxidation and firing of these leaves into multi-layered, generously complex teas that has made Muzha famous and transpose all of this further south in central Taiwan; inside our own workshop/house, to be specific, and this is the story that is sealed into these nut-brown pearls of tea. Tie Guan Yin bushes were planted in one of our relative’s garden in the world-famous Alishan tea district (see pictures), where the leaves were produced into tea according to the northern tradition. As with our previous iterations, Yuwen was compelled to spend many nights overseeing the several rounds of baking sessions over several weeks during the Fall of 2023. This iteration follows in the foot steps of the previous Lots 1071, 905, 831, 716, 627 and 478 but with the added baking tweaks learnt from the previous lots. This Lot 1284 rests on the experience gained in winning top rankings in all the LGTTS Dong Ding Competitions she participated in. It has everything one must expect from a good traditional Tie Guan Yin: a smooth, layered complexity that challenges the palate but never aggresses it. The dried fruits are there, the roasted nuts, the caramelized sweetness and the spiciness as well. Everything is there in a perfect harmonious balance. This tea has body and persistence. This is often the sign of a well fired tea showing the skill of its maker. This tea is already good, it will become a stellar one if allowed to age, if you can resist not drinking it now… We still can’t tire from it. it has become one of our staple teas for evening seances.
Style of tea | |
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Oxydation level | |
Baking Level | |
Terroir | |
Administrative Region | |
Picking Style | |
Picking Date | |
Cultivar(s) Used | |
Garden Elevation |
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Marcello –
done in 3 infusions at 1:75 ratio for 2 minutes each @ 86 degrees celcius
aromas of dry leaf:
wet grass, very fragrant burst of peach/nectarine ash, intense ‘scorched’ yellow/orange aroma, grapefruit oil, baked sunflowers, aroma makes my throat dry.
aromas of infusions:
wet fresh straw, grilled pear, yam fries, complex.., roasted squash, slight clove, cooked mango without sweetness, grilled nuts (peanuts/cashew), sweet potato, there are other aromas which are too complicated for me to describe
flavors of infusions:
grains, straw, tatami mats, styrofoam packaging on asian pears, slightly waxy, mandarin orange sourness, astringency of orange pith, asian pear skin
Perhaps… it tastes like you bit into an unwashed asian pear through its protective syrofoam packaging in the middle of an old farmhouse with straw mat flooring.
eero-mantyharju (verified owner) –
Very interesting tea when not over brewed. The tea doesn’t turn bitter or bad if over brewed, but then it loses its complexity and uniqueness. I tried steeping the tea with 4g/100ml 50sec parameters and 6g/100ml with very short brews. Both were great, with the 4g/100ml steeps giving more of the underlying high mountain greener and sweeter character when the 6g/100ml steeps have more of the roasted notes prevalent. Overall a very interesting tea to have every once in a while with quite a unique character, just pay attention while brewing to get the best out of the tea.
Tim O’Connor (verified owner) –
Tastes great and lasts a long time.