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This month the Ultracrepidarian takes a look at Muzha and its famous Tie Guan Yin tea. https://tillermantea.net/2019/06/muzha/

Cheers @Tillerman, I think we might call you THE Western Taiwan tea historian if you continue like that...

Thanks!

Thanks for the article, Tillerman.

You wrote that roasted TGY may have a fiery taste making underlying flavor(s) unable to be tasted. You suggested that letting such roasted TGY to rest to allow hidden flavor to show itself. My question is how does one who is sampling roasted tea and only tastes the roast, know that more flavors will be come after the tea is rested?

I actually enjoy this tea from tillerman in a purple clay pot

Again a very interesting reading. Thank you for sharing.