Wuyi has a long history of producing tea. It is well-known for its rock tea, Lapsang souchong or Jin Junmei. Wuyi Rock Tea and Mei Zhan have captured many tea drinkers with its unique aroma. Many tea drinkers have learned about "Mei Zhan" from this. This variety, but the Mei Zhan variety is excellent, not only the rock tea Mei Zhan made is highly renowned, but the black tea made from it is also extraordinary and has a unique style.
Today Tongxinshe Teahouse recommends the "Meizhan Jinjunmei", which originates from the Wuyi Mountain National Nature Reserve. It combines the characteristics of Meizhan varieties and Jinjunmei craftsmanship. It is overflowing with nectar, sweet and fresh. , and more cost-effective.
Mei Zhan is a unique tea tree variety in Fujian, also known as big-leaf Mei Zhan and tall-footed oolong. It is a small tree tea tree with an extremely high germination rate. In 1984, it was recognized as a national fine variety by the National Tea Tree Varieties Approval Committee, and was numbered "Hua Tea" No. 4 (GSCT4)". Plum has high yield, wide planting area and strong adaptability. It can be made into black tea, green tea, oolong tea, white tea, etc. The golden eyebrows made of Mei Zhan have thick bud tips, and the unique nectar fragrance overflows between the lips and teeth.
What makes Mei Zhan Jin Jun Mei unique is its high and special aroma. The fragrance of flowers and fruits is rich and full, fresh and lively, sweet but not greasy, making people remember it deeply after drinking it.
The dry tea is tightly knotted and curly, black and yellow in color, accompanied by golden tea leaves, and the soup is orange-red and bright. It tastes fresh and sweet, mellow and smooth. The layers are clear and the sweetness is obvious.
brewing method:
Tea utensil: tureen or purple clay pot (the tea brewed in the pot will have a more mellow taste) (130ml)
Amount of tea added: 5g
Brewing water: purified water, mountain spring water
Water temperature: 90-100℃
Brewing: No need to wash the tea, just pour water at fixed points, finely, softly and slowly. The first step is to soak for 15 seconds and the soup will come out.
Customer Reviews
This tea is unlike the common hong cha. It's super sweet and fragrant. Very little, if any, malt. Just overall really good! Great in a gaiwan or clay. Pictured is a 70mL gaiwan from TXS as well.
