Well baked Muzha Tieguanyin!

Nowadays, most of teas described as Muzha Tieguanyin are blends that include Hong Xin Wai Wei Tao cultivar (so-called “real Tie Guan Yin”) as one of the ingredients.

Usually Muzha Tieguanyin teas are blends of Hong Xin, Jin Xuan and Qing Xin.

Generally we are not the big fans of blended teas but this tea shows that blending can be something like an art. Precise cultivars proportions are the secret of the farmer but we know tea is made from Hong Xin Wai Wei Tao, Qing Xin and Jin Xuan.

We really like this nostalgic, traditional taste. Here you will find warm notes of incenses, wood and nuts enriched by pleasant nuances of fried red fruits. This kind of sour-sweet fruitiness is a very important feature of good Muzha Tie Guan Yin! And it’s also proof real Hong Xin bush was used to make this tea.



Origin: Muzha, New Taipei City, Tajwan.
Harvest: Spring 2022

Electric oven roast

Tea cultivar blend of Hong Xin Wai Wei Tao, Qing Xin, Jin Xuan

Temperature of water and amount of leaves: 100 C 5-6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 40 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


14g, 30 g, 50 g, 100 g


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