1995 Maokong Tie Guan Yin

Tea type
Oolong Tea
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Edit tea info Last updated by Payton
Average preparation
200 °F / 93 °C 1 min, 30 sec

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From Chang Nai-miao Memorial Hall

Chang Nai-miao Memorial Hall was built in memory of Chang Nai-miao’s lifelong contribution to Muzha Tieguanyin tea. At an early age, Chang began his apprenticeship with a tea master in Anxi, Fujian Province. He brought the Tieguanyin and Baozhong tea varieties from his homeland and Wuyi to Taiwan in 1895. These two varieties came to be known as Muzha Tieguanyin and Wenshan Baozhong. Chang cultivated Tieguanyin tea on Zhanghushan in Muzha. During the Japanese occupation period, Chang entered his Baozhong tea in a government-sponsored competition, becoming the youngest winner of the Taiwan Governor General’s Gold Medal. Jealous of the young tea farmer’s coup, the other contest participants protested to the Japanese government. The governor general sent inspectors to confirm that Chang had indeed cultivated 12 Tieguanyin tea trees and deserved the medal. Chang was later employed as the circuit tea master for the Taipei Prefectural Government, in which capacity he widely shared his knowledge of tea production. The memorial hall built in his honor is currently managed by Chang’s grandson, Chang Wei-yi. The younger Chang spent decades collecting material on his grandfather’s life and concepts of tea production, illustrated with artifacts, models of tea production equipment, and photographs.

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2 Tasting Notes

108 tasting notes

Made a light gaiwan tonight, as I don’t want to be up too late: probably half the number of leaves I would usually use.

The liquor is golden and the wet leaves smell incongruously like a Dan Cong tea: a hint of charcoal roasted stone fruit. The taste is light and gentle, just as I had hoped. A touch salty and mouth-coating but without any deep aromas.

Well into the third infusion the deeper flavors begin to appear, but the mouth feel is still subtle and comforting.

205 °F / 96 °C 1 min, 30 sec

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