Introduced to Muzha by Zhang Naimiou in the early twentieth century, who brought cuttings and techniques directly from Anxi. This heavier roasting style produces caramel, toasted walnut and dried fruit in place of the green, floral character now common in modern Tieguanyin.
Tasting Notes
What do you taste?
Origin
Muzha, Taipei, Taiwan
Land
100–400m
Craft
Spring / Autumn harvest. Heavy oxidation, charcoal roasted.
From the tea table
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