Wulong Tea
Taiwan

Mucha Tie Guan Yin 1994

Iron Goddess of Mercy
Product code: CSTVI-38
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Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years.

These two processes are involved in changing the color of the leaves and the liquor (reddish brown), and for the transformation of the characteristic aromas.

Woody notes (bark), fruit (dried fruit) and roasted/toasted (tobacco, toast) alternate to a mineral and sweet finish.

  • Cultivar: Tie Guan Yin
  • Producer: Kao, Shen-Cheng
  • Altitude: 300m
Gong fu cha technique
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
20 sec
lined-clock Infusion length 2
15 sec
lined-clock Infusion length 3
15 sec
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
+/- 4 min
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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