Mei Zhan Varietal Jin Jun Mei Black Tea from Tong Mu Village * Spring 2017

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Baked Bread, banana, Black Pepper, Butter, Caramel, Cinnamon, Clove, Cream, Eucalyptus, Ginger, Grass, Green Bell Peppers, Honey, Malt, Melon, Mineral, Moss, Oats, Olives, Orange Zest, Pear, petrichor, Pine, Rose, Straw, Sugarcane, Sweet Potatoes
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
6 g 4 oz / 118 ml

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  • “Here is another July sipdown, this one coming from the first half of the month. I thought this was the last of the 2017 Wuyi black teas I needed to finish, but today I discovered that I have one...” Read full tasting note
    94

From Yunnan Sourcing

Mei Zhan is a varietal is originally from Anxi area of Fujian, and has been grown in Wu Yi for more than 80 years. It’s also growing in Fuding and is used for both black tea (Bai Lin Gong Fu) and white tea (Bai Mao Hou). It’s a drought resistant varietal that adapted well to the rocky conditions in Wu Yi. Our Mei Zhan Jin Jun Mei grows at an altitude of 800 meters in Tong Mu Village.

Mei Zhan Jin Jun Mei is a pure bud pick of Mei Zhan varietal first flush spring buds. The tea is fried, rolled, and lightly withered before it’s low temperature roasted in several stages to bring out it’s delightful character.

The tea brews up an ultra-smooth golden tea soup with a sweet potato-like like sweetness and a slight floral taste to counter that sweetness. The body of the tea soup is substantial and there is a nice lubricating mouth feeling that comes quickly when enjoying this elegant tea.

Tong Mu Village, Fujian Province

Spring 2017 Harvest

About Yunnan Sourcing View company

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1 Tasting Note

94
847 tasting notes

Here is another July sipdown, this one coming from the first half of the month. I thought this was the last of the 2017 Wuyi black teas I needed to finish, but today I discovered that I have one left that I totally forgot about buying. Anyway, this was a great Wuyi black tea, and that is really saying something considering that I do not generally go for Jin Jun Mei. I found this tea to be very unique and engaging with pleasant body and texture and tons of complexity.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea buds in 4 ounces of 194 F water for 5 seconds. This infusion was chased by 17 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry buds emitted aromas of honey, cinnamon, pine, and sugarcane. After the rinse, I picked up new aromas of malt, grass, roasted almond, straw, green olive, and banana. The first infusion brought out aromas of black pepper and green bell pepper. In the mouth, the tea liquor offered notes of cream, oats, butter, straw, grass, malt, sugarcane, and roasted almond that were underscored by hints of honey, green bell pepper, banana, and green olive. The subsequent infusions introduced aromas of cream, butter, oats, clove, rose, eucalyptus, petrichor, caramel, and baked bread. Stronger notes of green olive, green bell pepper, and pine appeared in the mouth alongside slightly amplified impressions of banana and honey. Black pepper notes also appeared and so did mineral, moss, watermelon rind, clove, ginger, sweet potato, eucalyptus, caramel, baked bread, petrichor, pear, and orange zest notes. I also picked up some hints of rose and cinnamon. As the tea faded, the liquor offered notes of minerals, moss, pine, grass, malt, cream, oats, sugarcane, caramel, and green bell pepper that were balanced by hints of baked bread, butter, petrichor, roasted almond, ginger, sweet potato, watermelon rind, and black pepper.

This was an incredibly interesting twist on a Wuyi Jin Jun Mei. To this point in my tea drinking life, I do not recall ever trying another Wuyi black tea quite like this one. I was especially impressed by its complexity, and I should also note that the tea liquor was superbly balanced in the mouth. I will definitely be seeking out a few more teas like this one in the not too distant future.

Flavors: Almond, Baked Bread, banana, Black Pepper, Butter, Caramel, Cinnamon, Clove, Cream, Eucalyptus, Ginger, Grass, Green Bell Peppers, Honey, Malt, Melon, Mineral, Moss, Oats, Olives, Orange Zest, Pear, petrichor, Pine, Rose, Straw, Sugarcane, Sweet Potatoes

Preparation
6 g 4 OZ / 118 ML

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