Muzha Tie Guan Yin [Taiwanese Taipei Specialty]

What is Muzha Tie Guan Yin? Authentic Taiwanese Taipei specialty: Muzha Tie Guan Yin

Content summary:Do you want to know what Muzha Tie Guan Yin is? This article is a detailed introduction toTaiwan Taipei specialty - Muzha Tie Guan Yin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Muzha Tie Guan Yin. The full text takes about 9 minutes to read, mainly including the basic introduction of Muzha Tie Guan Yin and its nutritional value? What are the product features of Muzha Tie Guan Yin? How did the history of Muzha Tie Guan Yin come about? The production method of Muzha Tie Guan Yin, etc

Basic introduction of Muzha Tie Guan Yin

Muzha Tie Guan Yin is a semi fermented green tea, which is the best among oolong teas. It is produced in northern Taiwan and was harvested by the brothers Zhang Naimiao and Zhang Naigan, who were sent by the Muzha Tea Company to the mainland during the Japanese occupation period, and planted in the Muzha tea area, marking the beginning of the Muzha Tie Guan Yin tea. Belonging to the top selected Tie Guan Yin. The leaves are round and knotted, with a curled surface in the shape of a dragonfly's head or a hemisphere. The leaves are thick and heavy, with red edges, green belly, green peduncle, and overall dark brown color. Those with coarse shapes, loose ropes, and no curling are second

Tie Guan Yin belongs to a type of tea with a relatively large fermentation space in the semi fermented tea category. The tea leaves grown have a soft surface and thick leaves. In addition, Tie Guan Yin's traditional method of making it is wrapped and kneaded, and baked over low heat, with a fermentation degree difference of 40-50%. The mature fruit aroma produced by the heavy fermentation degree is the unique tea aroma of Mu Zha Tie Guan Yin. So, its aroma ranges from light floral and honey notes to rich floral and fruity notes, as well as ripe fruit aromas. The aroma of Tie Guan Yin tea varies not only due to different degrees of fermentation, but also due to differences in tea garden soil, tea making weather, season, frequency, and personal tea roasting techniques. Therefore, the aroma and taste of Tie Guan Yin can be said to be highly varied, with each tea crop having its own unique characteristics, from ripe aroma, cold aroma to sticky cup aroma, all of which are so intriguing. The color, aroma, and flavor of Tie Guan Yin tea vary greatly. Untaked or lightly roasted Tie Guan Yin tea has a yellow to orange red color, while medium roasted or heavily roasted Tie Guan Yin tea has an orange red to brownish red color. The tea has a bright color visible at the bottom of the cup, and the surface of the tea has a shiny oil like luster

Muzha Tie Guan Yin tea is a semi fermented tea selected by famous tea masters in Taiwan. Its tea making process involves slow heating and kneading, repeated baking, and a complex process. The charcoal roasting is done on high heat, and it has a genuine Guan Yin aroma and a rich and mellow taste, with the fragrance of osmanthus flowers and ripe fruits. The tea soup is amber golden yellow in color, with a sweet and stable aroma, which can quench thirst and promote long-term brewing. It is also suitable for middle-aged and elderly people or those with weak digestive system to drink

The treasure of Chinese tea - Tie Guan Yin, originated in Anxi, Fujian. Anxi is known as the "treasure trove of tea trees" and has a tea production history of more than a thousand years. In addition to Tie Guan Yin, there are also famous varieties such as cinnamon, Huangyan, Qilan, peach kernel, Buddha's hand, plum blossom, and large leaf oolong in the area. The quality of tea production is best with Tie Guan Yin

The production method of Muzha Tie Guan Yin

Cooling, sun drying, and sun drying: Fresh leaves are harvested according to standards and sent to the factory for cooling and sun drying. The optimal time for sun drying is at 4 pm when the sunlight is soft. The leaves should be spread thinly to lose their original luster, and the color of the leaves should turn dark. The hand molded leaves should be soft. The top leaves droop, and a weight loss of about 6-9% is moderate. Then move it indoors and let it cool before doing the greening

Green making: Shake and lay alternately, collectively known as green making. The high technical and flexible nature of making green tea is the key to determining the quality of raw tea. Shaking the leaves causes friction at the edges, damaging the leaf edge cells. After being spread, under certain temperature and humidity conditions, the leaves gradually lose moisture, and polyphenols in the leaves slowly oxidize under the action of enzymes, causing a series of chemical changes, thus forming the unique quality of oolong tea. The fresh leaves of Tie Guan Yin are thick and thick. It is necessary to shake them again and extend the greening time. Shake them 3-5 times in total, with the number of rotations increasing from low to high each time. After shaking, the spreading time increases from short to long, and the leaf thickness increases from thin to thick. The second and third shaking must be done until the green flavor is strong and the fresh leaves are firm, commonly known as "returning the yang", and the water content of the stems and leaves is redistributed and balanced. Shake the green leaves for the fourth and fifth time, and flexibly adjust according to the degree of color and fragrance changes. Make moderately green leaves with a cinnabar red edge and a yellow green central part (semi ripe banana peel color). The leaf surface is raised, and the edge is rolled back, resembling a spoon shape when viewed from the back, emitting an orchid fragrance. The leaves have a green stem, green belly, and red edge, with a slight luster. The leaf edge is bright red, and the stem surface has wrinkles

Stir frying green: Stir frying green should be done in a timely manner, as soon as the green flavor of the green leaves disappears and the aroma is first revealed

Rubbing, rolling, and roasting are repeated multiple times until the desired appearance is achieved. Just roast and dry the finished product

Picking: After slow roasting, the tea leaves are finally picked by picking, removing stems and impurities to obtain the finished product