1987 Mucha Tie Guan Yin

Tea type
Oolong Tea
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Edit tea info Last updated by Jason
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From Camellia Sinensis

From the northern part of Taiwan, this tea is made of beautiful chestnut coloured leaves that have been aged for 20 years. Once infused, they give a bouquet of exotic wood, brown sugar, and raisins. The vermillion red liquor possesses notes of toasted grains and malt, accompanied by a mild acidity reminiscent of cranberries.

Quantity of leaf / 250ml of water 1 tea spoon
Infusion Time 3-4 minutes
Infusion temperature 95 °C

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1 Tasting Note

22 tasting notes

When I introduce friends to aged oolongs, this is usually the one I start with. It is a really difficult tea not to like! All of the classic flavors of young Tieguanyin are preserved, but are made much more mellow and complex through the 20+ year aging process. The brewed tea looks beautiful, a nice crimson red. The wood flavors in this tea are very strong, and it often reminds me a really good single malt scotch. While the tea is never bitter, there is a mouthfeel and flavor that also brings to mind a good port or dry sherry. Fantastic tea.


Drinking this tea again tonight…what a treat! I’ve been experimenting with infusion times and realized that it takes long infusions really well. Four to six minutes in a gaiwan really brings out the flavors well without a trace of bitterness. This is such an amazing tea.

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