Muzha Tieguanyin is a partially fermented oolong tea produced in Muzha, Taipei. It has an oxidation level of 30-50% and is medium to heavily roasted. While its tea-making technique originates from Anxi Tieguanyin in Fujian, China, Taiwanese tea farmers have refined the process over time, creating a unique flavor profile.
History & Production Region
The history of Muzha Tieguanyin dates back to the late 19th century when tea farmers from Anxi, Fujian, immigrated to Taiwan, bringing with them the Tieguanyin tea-making techniques. After decades of development and refinement, Muzha gradually became Taiwan’s primary Tieguanyin-producing region.
Located on the southern edge of the Taipei Basin, Muzha benefits from an excellent geographical environment and climate that are highly suitable for tea cultivation. The mineral-rich soil and maritime-influenced climate contribute to the distinct characteristics of Muzha Tieguanyin, setting it apart from traditional Chinese Tieguanyin.
Production Process & Characteristics
The production of Muzha Tieguanyin involves several key steps, including sun withering, indoor withering, tossing, fixation, rolling, primary drying, intensive rolling, and final drying. Each step requires precise control of time and temperature to ensure the tea’s quality.
Muzha Tieguanyin is known for its rich floral fragrance and full-bodied taste. The tea leaves are tightly curled, with a dark, glossy appearance. When brewed, the tea liquor takes on an amber hue, delivering a smooth and robust flavor with a distinctive roasted aroma.