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.
《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
Pecan, Brown Rice, Cocoa
Smokey, sweet with slight bitterness / Brown Rice, Hawthorn, Dark Chocolate
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.