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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)
Hochland TGY 06
Western (20 XI 19): Similarly baked, but fresher accents, almost sour apple rings? Yeah, definitely, green sour apples, almost too much. Cup similar to nose, less body and sweetness that I would expect. Thinned orange blossom honey; long presence.
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.
Western (15 XI 19): Caramel and baked apple pie, but some green flowers also apparent in the back. Cup much more elegant than Song Teas, lacking the burnt, dense notes. A refreshing greenery even in this. And more apparant as it chills.
Western (20 XI 19): deep nose, baked and caramel; I think some green apples too? Some flower stalk water, too. Cup again, baked, very linear development from nose. Cloying caramel toffee sweetness in the back.
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.
Song Tea Red Water TGY
From Lishan
Western (15 XI 19): caramel, apple cake; something slightly burnt. Cup has a bit of charcoal taste, which lingers long. Better as it chills; but the cup itself isn't terribly aromatic.Cloying as it chills more, way too much charcoal.
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.