Taste profile Nose: Warm, buttery aroma with distinct accents of honey carried in an overtone of roasted rice. Hints of peppery and sweet woodsy spices on fresh salad. Palate: Silky tactility. Soft, sweet and malty body accented with the same wood spices. Hints of sugar cane, ginger biscuit, and walnuts. Slight tings of lime zest and a touch of the bitterness of plum peel. Finish: Persistent warm overtone of roasted grain and nectary aftertaste embellished with notes of cinnamon and liquorice. Tieguanyin with a classic deep bake is the de facto tea for gongfu infusion for many hardcore tea aficionados. Many prefer to have the tea really intensely brewed, and savoured slowly from a small cup. Infusion tips Tea Hong’s Muzha Tieuanyin is a great tea for infusion with various techniques and styles, including gongfu and conventional ones. For experiencing the real potential of this unique tea, however, we strongly recommend using a 4.5 g to 100 ml water proportion for an initial infusion duration of 80 sec. Using a Yixing teapot or a non-glazed stoneware infusion vessel will further enhance the optimum taste level and texture of the liquor. This is a tightly rolled oolong. Always blanch the dried leaves before infusing. Please also take note of how much leaves you will use by measuring the weight, not volume. Measuring different tea varieties by weight is actually the better way to manage your infusion quality. Begin exploring this tea by infusing with water at around 90°C or slightly below, whether you are using gongfu or conventional styles. Raise or lower the temperature according to your personal taste for the subsequent infusion effect. This is also a tea suitable for cold infusion.
