The Muzha Tieguanyin Tea Competition is one of the most prestigious events in Taiwan’s tea industry, recognizing the finest Tieguanyin teas produced in the Muzha region near Taipei. It is not only a platform for tea farmers to showcase their craft but also a celebration of Taiwan’s deep-rooted tea heritage, especially considering that Tieguanyin is one of the oldest styles of tea made in Taiwan. Through rigorous selection and evaluation, the competition plays a crucial role in maintaining high-quality standards for Muzha Tieguanyin, a tea known for its bold aroma and meticulous processing methods.
A Legacy Rooted in History: Tieguanyin’s Journey to Taiwan
Tieguanyin tea originated in Anxi, Fujian Province, China, during the Qing Dynasty (1736–1795). The tea was brought to Taiwan in the late 19th century when tea master Zhang Nai-miao introduced 12 plants of Hongxin Wai Wei Tao (紅心歪尾桃) cultivar from Anxi to the Muzha region. Over time, the unique climate and soil of Muzha helped develop a distinctive Taiwanese style of Tieguanyin, which is different from its mainland counterpart.
Unlike Anxi’s lighter, greener Tieguanyin, the Muzha Tieguanyin is crafted through a labor-intensive process of oxidation and charcoal roasting, resulting in a tea with a rich, roasted aroma, deep amber liquor, and a lingering sweet aftertaste. (Actually, the way Taiwan and Anxi influenced each other's style of TGY deserves its separate article in the future). This traditional production method has been preserved for over a century, making Muzha Tieguanyin one of the most distinctive oolong teas in Taiwan.
Unlike the majority of the contemporary oolong cultivars in Taiwan, Hongxin Wai Wei Tao presents greater challenges in cultivation, matures later than most, and produces relatively lower yields. Due to these factors, many farmers have shifted to cultivating other varieties for their Tieguanyin tea production, the most popular being Jin Xuan, Qing Xin and Si Ji Chun.
How the Muzha Tieguanyin Tea Competition Works
Organized by the Muzha District Farmers’ Association, the competition is held twice a year (Spring and Winter) and attracts top-tier tea farmers who submit their best batches of handcrafted Tieguanyin. The competition’s purpose is to:
Encourage excellence in tea craftsmanship
Promote the recognition of Muzha Tieguanyin
Preserve traditional tea-making methods
The competition follows a strictly regulated process:
Registration – farmers submit their finest tea batches.
Submission of tea samples – all teas are anonymized for impartial judging.
Judging process – expert tea judges conduct multiple rounds of evaluations.
Announcement of winners – the best teas receive official recognition and awards.
Packaging and auction - the teas are carefully packaged and sealed by the association, the top winners are auctioned and reserved for special bidders.
Each year, the Muzha Tieguanyin Tea Competition recognizes five distinct award levels: Special Prize, First Prize, Gold Medal, Silver Medal, and Excellent Award. In this year’s winter tea evaluation, the Tea Improvement Center played a crucial role in supporting the Muzha District Farmers Association by implementing both traditional tea assessment methods and the Taiwan-tea Assortment & Grading System (TAGs), a modern evaluation framework developed by the center.
The selection process for the Special Prize and First Prize winners relied on the Taiwan Specialty Tea Flavor Wheel, a sensory-based grading system designed to assess the depth and complexity of each tea’s characteristics. With the introduction of a digitized scientific sensory evaluation form, judges were able to enter scores electronically, analyze key flavor attributes, and immediately generate evaluation reports. This improved transparency allows consumers to gain a clearer understanding of the unique profiles of the award-winning teas.
Winter 2024 Muzha Tieguanyin Tea Competition
The Special Prize (first place) for this year’s competition was awarded to tea farmer Zhang Qingquan. His winning tea displayed an exquisite aroma that combined the gentle floral notes of osmanthus and orchid with deeper roasted elements, including walnut, brown rice, roasted chestnuts, and nutty fat. This rich and layered bouquet was accompanied by a flavor profile dominated by the sweetness of dried mango and dried longan, complemented by the fresh, sugary essence of maple syrup. The tea’s texture was notably mellow, thick, and full-bodied, leaving behind a refined and lingering sweetness that made it a truly deserving champion.
The First Prize (second place) was awarded to tea farmer Zhang Juncheng. His tea featured a complex and elegant aroma, exuding floral notes of osmanthus, orchid, Michelia, and grapefruit, seamlessly integrated with fruity undertones of peach, apple, and melon. These vibrant scents were further enriched by nutty and toasty elements such as walnut and roasted chestnut. The tea’s layered fragrance also included distinct roasted wheat and fat aromas, adding depth and warmth. When brewed, the tea soup was sweet, mellow, and thick, delivering a smooth and delicate mouthfeel with a long-lasting, refined aftertaste. This exceptional balance of floral, fruity, and roasted characteristics highlighted the meticulous craftsmanship that went into its production. You can try this tea yourself by getting it from our store!
Judging Criteria: What Makes a Champion Tea?
Tea evaluation is rigorous and follows a multi-stage judging process to determine the finest Tieguanyin. The competition uses a blind-tasting method to ensure fairness and impartiality. Judges assess tea samples based on the following criteria (percentages indicate the weighing of the corresponding criteria):
Aroma & Flavor (50%) – The fragrance should be pure and rich, with depth and complexity. The taste must be smooth, bold, and long-lasting, with a balance between roast, sweetness, and floral undertones.
Appearance & Shape (30%) – The leaves should be tightly curled, uniform in size, and exhibit a dark, glossy sheen.
Liquor Clarity & Leaf Quality (20%) – The brewed tea should have an amber or golden color, while the brewed leaves should be soft, flexible, and evenly oxidized.
The judges are highly experienced tea masters, often with decades of expertise. Their evaluation ensures that only the highest quality Tieguanyin teas receive recognition, setting the standard for future tea production.
The Making of a Champion: Behind the Winning Teas
Winning teas are not made overnight—they are the result of generations of tea-making experience and an exacting, labor-intensive process. The champion Tieguanyin teas typically undergo:
Meticulous handpicking – Only the best tea leaves are selected, ensuring superior quality.
Traditional oxidation and rolling techniques – This enhances flavor complexity and mouthfeel.
Multiple rounds of charcoal roasting – Unlike modern machine-roasted teas, the finest Muzha Tieguanyin is charcoal-roasted for 20-48 hours, developing its signature depth and roasted aroma.
Each tea farmer has their own secret techniques, passed down through generations. The difference between a good Tieguanyin and an award-winning Tieguanyin lies in the precision of roasting, the quality of raw leaves, and the patience involved in aging the tea.
Why the Muzha Tieguanyin Tea Competition Matters
This competition is more than just an award ceremony—it is an essential event that upholds the integrity of Taiwan’s traditional tea industry. By recognizing and rewarding exceptional Tieguanyin teas, the competition ensures that authentic, handcrafted tea remains at the forefront of Taiwan’s tea culture. In itself, this competition is not about the best-tasting tea but rather the tea that is the ultimate representation of Muzha Tieguanyin as a style of tea. The judges have the power to influence what is considered the golden standard for this tea style and thus influence consumer trends.
For tea lovers, buying a competition-winning tea guarantees that you are experiencing the golden standard that Muzha has to offer. For tea farmers, the competition is a symbol of honor and dedication, a reminder that their craft continues to shape Taiwan’s global reputation as a premier tea-producing nation.
A Tradition Worth Celebrating
The Muzha Tieguanyin Tea Competition is not just a contest—it is a reflection of Taiwan’s tea legacy. Each cup of award-winning Tieguanyin represents decades of skill, patience, and a commitment to excellence. Whether you are a tea connoisseur, a casual drinker, or a farmer striving for perfection, this competition is a testament to why Taiwanese tea remains among the finest in the world. You can taste the Winter 2024 First Prize, Gold Prize and Silver Prize Tieguanying teas with us! Order the Winter 2024 Tieguanyin Competition Set and get a sample of our in-house modern Tie Guan Yin and a sticker as a bonus. Each of the four teas is unique in oxidation and roasting and will definitely leave a strong impression on you!
Sources:
https://www.muzha.org.tw/upload/userfiles/file/109_4_27_tearace.pdf https://www.limedia.tw/comm/56236/