Tie Guan Yin Dark roast Taiwan

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