1995 Maokong Tie Guan Yin

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Payton
Average preparation
200 °F / 93 °C 1 min, 30 sec

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “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...” Read full tasting note
    81
    sirbrillig 108 tasting notes

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.

About Chang Nai-miao Memorial Hall View company

Company description not available.

2 Tasting Notes

81
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.

Preparation
205 °F / 96 °C 1 min, 30 sec

Login or sign up to leave a comment.