Deerland Grade: B/Beautiful. It is adorable with details and layers. A brilliant made.

 

Winter 2019. Cultivar | TiěGuānYīn

MùZhà Tea Region | 450 m

Oxidation Level | Medium

Roasting Degree | Heavy

*Best wait till autumn, 2020 to consume

 

 

This decent, heavy charcoal-roasted Zhèng-Cóng TiěGuānYīn/Iron Goddess Oolong we found in Taiwan, is a good example of how quality Iron Goddess Oolong can be further roasted and present itself with a different range of flavors. It is still made with the orthodox MùZhà style procedure with a Taiwanese style tea processing twist. 

 

Charcoal roasting is one of the most knowledge-intensive areas in Taiwanese oolong tea production. If roasting is over-done, tea leaves would, unfortunately, be carbonized and will not expand no matter how long they are steeped and taste unpleasantly smoky and bitter. To process a well-made heavy roasted oolong, therefore, relies merely on tea roaster's skill.

 

It is recommended that such heavy roasted teas should be stored in a clay tea container for at least half a year before they are brewed and consumed so that the pungent notes from roasting can be reduced through daily oxidization. It is common to see that people store such type of tea for years or decades. The best time to brew this particular batch would start from autumn 2020.

 

**********

 

Most Taiwanese have heard TiěGuānYīn, and probably many of them know that MùZhà, TáiBěi (Taipei) is the first TiěGuānYīn producing region in Taiwan. However, what exactly does TiěGuānYīn refers to is not a piece of common knowledge. 

 

TiěGuānYīn is used both as the name of a tea cultivar and the name of a specific tea processing method developed in MùZhà over a hundred years ago. In the strictest sense, only tea made from TiěGuānYīn cultivar and produced with the MùZhà style procedure can be called TiěGuānYīn in Taiwan. Specifically, such tea is called the Zhèng-Cóng TiěGuānYīn  (正欉鐵觀音, Tie-guan-yin made from the original cultivar). 

 

Nowadays, the MùZhà style tea processing method, which is medium to high oxidized and roasted, is used on different cultivars and in different regions in Taiwan. Tea made by such processing method is also called TiěGuānYīn but taste differently from the orthodox Zhèng-Cóng TiěGuānYīn. 

 

Authentic TiěGuānYīn has been rare these years in Taiwan. The MùZhà style tea processing method is very laborious, and the results have not been very popular in Taiwan these years due to the development of low-oxidized high-mountain tea. It is common to see that some greenish oolongs are also called themselves TiěGuānYīn nowadays, but in our opinion, low-oxidized and light-roasted oolong should not be mixed with TiěGuānYīn since such naming practice radically differs from what TiěGuānYīn has been referred to in terms of tastes, notes, and mouthfeel.

 

Traditionally, oolong tea was medium oxidized and charcoal roasted at least for practical storage reasons before the popularisation of plastic vacuum packaging. Before the invention of the plastic vacuum packaging, humidity can easily deteriorate the quality of tea. Tea leaves, therefore, had to be roasted once in a while. Since the roasting process adds special flavors to tea, people still roast tea nowadays.

 

 

《木柵碳焙上品正欉鐵觀音2019冬茶》

《傳統木柵鐵觀音,成茶後再添一道碳火烘焙,煙燻風味繞舌、甜度再提升;呈現台式鐵觀音創意。》

《『鐵觀音』係中國安溪的知名茶種;同時也是循特定工序、中發酵、中焙火的一套烏龍茶製法。在台灣茶產業發展初期即被引進,樹種於台北盆地周圍開枝散葉;製法則被在地化。台灣鐵觀音茶湯金紅、富黑巧克力香、入口微酸有淡淡藥果味、餘韻帶焦香;具島嶼風土滋味。中國安溪則在百年後,將鐵觀音清香化、更接近綠茶,甚至改號『綠觀音』。文化的流轉播遷,讓台灣鐵觀音成為一款在茶味上令人印象深刻;在茶文化上可以說故事的經典烏龍茶。》

《此茶品用佳品鐵觀音為底,進階焙火;關鍵在焙茶師的經驗與功力。過度焙火的茶乾枯、水泡無法展開、徒留焦味。鹿野茶房細選的碳焙鐵觀音恰到火侯,試了就知道。》

《重焙火鐵觀音建議以陶器蓋存(不需密封)至少一年後再次品嚐。適度氧化會讓茶的滋味更勻更甜。想嘗試存茶、體驗箇中茶味轉變的人不要錯過這款「存茶入門練習」。》

《鹿野茶房評選:B 上品。A 極品 / B 上品 / C 佳品 / D 日常 / E 隨飲 / F 瑕疵》

MùZhà Iron Goddess | Heavy Roast w. Charcoal | B631-W19 | 75g

€37.99Price
  • Steam Note:

    Pecan, Brown Rice, Cocoa

     

    Tea Flavor:

    Smokey, sweet with slight bitterness / Brown Rice, Hawthorn, Dark Chocolate 

     

    Post-Brew Note:

    Dried Wood, Heavy Roasted Coffee, Maple 

  • 1. Put in 5 g of tea leaf for every 100 cc. of tea.

     

    2. Fill your pot with 100°C hot water and let the tea steeps for 45 sec.

     

    3. Pour the tea out to another container. Repeat the steps above for another round of brewing.

     

    4. Second & third round brewing: 25~35 sec.

    After three rounds of brewing: 40~70 sec.

    The taste may be drained in eight rounds.

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