Medium Roast Muzha Tieguanyin
The aftertaste of this tea is quite nice. The wet leaves have a toasty, delicious, and savory aroma. It has the flavor of grilled zucchini. In the background, you'll detect a candied apple that clings to your tongue pleasantly with a warm sensation that surrounds your mouth. This tea has a distinctive sun-dried stone fruit taste in the back of your mouth that makes it really stand out.
This tea requires good spring water, which is a must. The complexity of this tea seems to be muted when it isn't brewed with spring water.
Leo's gongfu brewing guideline: Use approximately 3 grams with a basic size 100ml gaiwan. Rinse the tea and steep it for 35-40 seconds in 205°F (95°C) spring water on the first infusion. Steep for around 20 seconds after that, then add 15 additional seconds for each subsequent infusion.
| Country | Type of tea | Rinse | Water Temp | 1st steep | 2nd steep | 3rd steep |
| China | Green | No | 190ºF / 88ºC | 15 sec | 10 sec | 20 sec |
| China | Aged white | Yes | 205ºF / 96ºC |
1 min |
15 sec |
25 sec |
| China | Classic white | No | 175ºF / 80ºC | 30 sec | 15 sec |
30 sec |
| China | Twisted oolong | No | 205ºF / 96ºC | 30 sec | 15 sec | 20 sec |
| China | Rolled oolong | No | 205ºF / 96ºC | 45 sec | 15 sec | 20 sec |
| China | Small leaves black | No | 205ºF / 96ºC | 15 sec | 25 sec | 35 sec |
| China | Big leaves black | No | 205ºF / 96ºC | 45 sec | 15 sec | 30 sec |
| China | Shou puerh | Yes | 205ºF / 96ºC | 30 sec | 15 sec | 30 sec |
| China | Heicha | Yes | 205ºF / 96ºC | 30 sec | 15 sec | 30 sec |
| China | Sheng puerh | Yes |
190ºF / 88ºC |
30 sec |
20 sec |
30 sec |
| China | Sheng puerh | Yes | 205ºF / 96ºC | 15 sec | 10 sec | 15 sec |