Shown above is one of three very small plots of organically cultivated Tie Guan Yin cultivar in Muzha, Taiwan. Our friend mixes batches from this produce with batches of Jin Xuan cultivar from nearby Pinglin District that he processes as Tie Guan Yin Oolong. When these batches of tea have been roasted to about 80%, he blends them, and roasts them one last time. This allows his very minimal stock of organic Tie Guan Yin to go further, and it also broadens the flavor profile of his Tie Guan Yin Oolong made in the traditional Muzha fashion.

The photo above shows the unique step in the processing of Muzha Tie Guan Yin Oolong. The leaves have already undergone their wilting, oxidation and tumble heating, and have begun to be rolled. In the middle of the rolling process, when the leaves are tightly wrapped into these cloth balls, they are placed in a warmer set at about 90°C to gently "steam" in their own juices, resulting in a mildly fermented effect in the flavor profile that is expressed as a tangy, subtle sour note. 

Given the fact that Tie Guan Yin Oolong Tea entails the most extensive processing methods, offering a rich, bold, and complex character — we've found that letting a newly made batch settle for a few months allows it to achieve optimal results. So, we only just now offering our winter 2021 batch. And just for fun, we did a cupping together with our winter 2018 and our spring 2020 past batches. Watch the video below for the full details!

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