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Monday, January 10, 2011

Muzha Tieguanyin

The brief number of sunny winter days have already left Seattle and we are having its usual gray and cold days. I like to have a pot of robust roasted Oolong to start my day when it's cold.
Lately I have been drinking Muzha Tieguanyin. This tea was made in 2005 and has been roasted from time to time. The first time that I had this tea, I made it in a Gaiwan. The tea is wonderfully roasted and the dried fruit notes are very apparent. In later brews, the tea turns sweet and the signature "metallic" taste from Tieguanyin will show up.

I just tried this Muzha Tieguanyin in a Yixing tea pot and noticed the tea tasted much softer. It lost some of the dried fruit notes, however, a Chinese herbal taste showed up. I found it very interesting. I like having this tea in either of the brewing styles. If you have this tea, please try it out using various brewing methods and see what you notice and like better.

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