Taiwan Tea Tour, Muzha Tieguanyin Day 4

Before our appointment with Farmer Zhang, we took some time to walk around the Muzha area. We were very lucky to discover pickers harvesting tea. They were very nice and didn't mind us going in to the tea field to see how they picked tea. They told us they were picking Six Season Spring varietal, the 2nd harvest of the season.



Then we saw the farmer who collected the leaves. He didn't mind us watching him doing outdoor oxidation and let us smell the leaves. They smelled delicious!



I was really looking forward to drinking tea with Farmer Zhang. He has a passion for making traditional style Tieguanyin and I simply love his smile.

He started us off with a Tieguanyin that he just finished roasting a couple of hours prior to us showing up. It's very interesting to start with a tea like that. He told us that some drinkers like tea that's "fresh out of the oven." I told him that I felt the tea is not "round" yet. He said a tea like that takes a couple of weeks for the firing to become smooth. He said he wanted us to taste the tea base. He guaranteed that the tea would turn into a round tea if we stored it for a while. It's always very interesting to discuss tea with Farmer Zhang. I will be sharing what he thinks about his teas over the next couple of posts.



I ended up choosing a Tieguanyin made in 2008. It has a strong tea body with a very clear energy. I also picked up a Tieguanyin that was made in 1999. It's smooth and the tea energy is gentler. I am very happy with both of the teas. I am looking forward to sharing them after I return to Seattle!