Middle Mountain "Yang Mei Shu" Dan Cong Oolong Tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Baked Bread, Butter, Cherry, Citrus, Coriander, Cream, Custard, Floral, Fruity, Grapefruit, Grass, Hay, Herbaceous, Honey, Lemon, Milk, Mineral, Nutmeg, Orange Blossom, Orchid, Pepper, Sugarcane, Vanilla, Vegetal, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
6 min, 15 sec 6 g 4 oz / 118 ml

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1 Tasting Note View all

  • “This was my most recent sipdown. I actually finished what I had of this tea earlier in the afternoon. This was also a type of Dancong oolong I had never previously encountered. Apparently, it is...” Read full tasting note
    92

From Yunnan Sourcing

Our “Yang Mei Shu” Dan Cong Oolong tea is harvested during the first flush of Spring. It’s a middle mountain (altitude of 800 meters) Dan Cong growing in “Yang Mei Shu” village. Yang Mei Shu 杨梅树 is a small village engaged in growing the Yang Mei fruit that are famous in Guangdong, Guangxi and Yunnan. There are also some areas above the village where tea is grown. When I asked the varietal of tea that is growing there, they simply responded “Yang Mei Shu” and argue that it has grown there for centuries and it therefore it’s own distinct varietal.

The tea is processed in much the same manner as other Dan Congs, with some light oxidation, that yields a fruity and floral golden tea soup with a creamy body and ultra high level of aroma. The after-finish is sweet and the taste/aroma of the tea stays with the drinker long after the session is done. Cha Qi is strong and pure.

Spring 2017 harvest from Yang Mei Shu Village

Only 6 kilograms in total produced!

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

92
936 tasting notes

This was my most recent sipdown. I actually finished what I had of this tea earlier in the afternoon. This was also a type of Dancong oolong I had never previously encountered. Apparently, it is named after the fruit of a tree, Myrica rubra, that is common in Guangdong Province and is also known as yamamomo (mountain peach), Chinese bayberry, Japanese bayberry, yumberry, red bayberry, waxberry, and Chinese strawberry. I have never tried or even seen one of these fruits, so I have no clue if the scent or flavor of this tea bares any resemblance to those of the fruit. What I do know is that this struck me as being a great tea.

I prepared this tea gongfu style. After rinsing, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 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 tea leaves presented aromas of cream, butter, custard, orange blossom, orchid, and sugarcane. After the rinse, I detected baked bread and vanilla aromas as well as stronger scents of custard and sugarcane. The first infusion introduced a steamed milk scent. In the mouth, the tea liquor presented notes of cream, butter, custard, orange blossom, sugarcane, orchid, and tangerine that were chased by hints of pomegranate, sour cherry, grass, violet, and white pepper. The subsequent infusions revealed aromas of grass, coriander, nutmeg, red grapefruit, and white pepper as well as subtler scents of lemon curd and tangerine. Stronger and more immediate sour cherry, grass, white pepper, and violet notes appeared in the mouth alongside belatedly emerging impressions of steamed milk and notes of minerals, daylily, daylily shoots, coriander, and nutmeg. I also picked up on subtler impressions of lemon curd, red grapefruit, and honey. As the tea faded, the liqour emphasized mineral, grass, steamed milk, cream, custard, sugarcane, daylily shoot, and lemon curd notes that were balanced by hints of tangerine, butter, baked bread, sour cherry, violet, and honey and late arriving hay and basil touches.

This was both one of the most interesting and satisfying Dancong oolongs I have tried this year. I do not recall ever trying another tea quite like it. I frequently feel like I write the same things over and over again when I review Dancong oolongs, but this tea was decidedly different as it presented me with a wealth of new and fresh aromas and flavors. This tea’s natural cream, steamed milk, custard, and butter notes, as well as some of its more floral and vegetal components, reminded me of many of the Taiwanese and Southeast Asian Jin Xuan oolongs I have tried, while the stone fruit, citrus, and herb notes reminded me a bit of Ya Shi Dancong. Overall, this was a fascinating and pleasing tea, one I would wholeheartedly recommend to fans of Dancong oolongs.

Flavors: Baked Bread, Butter, Cherry, Citrus, Coriander, Cream, Custard, Floral, Fruity, Grapefruit, Grass, Hay, Herbaceous, Honey, Lemon, Milk, Mineral, Nutmeg, Orange Blossom, Orchid, Pepper, Sugarcane, Vanilla, Vegetal, Violet

Preparation
6 min, 15 sec 6 g 4 OZ / 118 ML
tea-sipper

I’m also drinking a Dan Cong (teavivre’s) and was noticing grapefruit and lemon which I’ve never noticed in this type of tea, so I’m happy to see my flavor notes are matching with your expert opinion today! I feel like I just tea advanced. :D

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