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It's a cultivar originally from Anxi, Fujian, but also a production method. ML sais it's good for aging, dried fruits, balsam finish.
鐵觀音
Traditionally, fermented at room temperature; but 1990s introduced cooled method.
Style is tight little balls (half ball shape)
TGY Anxi 2017 Spring
Western (14 XI 19). Tremendous nose, sweet, baked. Has some green, and some lemon souffle. Cup quite light, sweet; again, lemon souffle, a bright vanilla. As it chills, it becomes denser.
TGY Muzha 2016 Winter
Western (14 XI 19). Nose amazing, darker than Anxi, reminds me of Steinrad. Cookie dough, hot bricks. Cup heavier also, lacks the brilliance of Anxi. Darker cookies; some rubbery influence. Chilled a bit sweeter.
Zhencong TGY from Muzha
Western (14 XI 19). A tad lighter, less aromatic than the others. Cup full, but less distinct than the others. Might also be from the aging in the little clay container.
GFC (23 IX 19): classic oolong taste, good mix of greenery and roastedness.