In the vast expanse of the tea universe, the acclaim "Meizhan reigns supreme among a hundred flowers" aptly captures the lush and fragrant nature of Meizhan tea. With its uniquely graceful and lingering charm, it has emerged prominently and claimed the top spot among numerous tea varieties. Today, we are delighted to introduce to you "Ma Tou Yan Mei Zhan" hailing from Wuyishan.
Meizhan originated in Anxi, Fujian. As an outstanding variety among native tea trees, it is a singular gift bestowed by the land of Fujian. Since its introduction to Wuyishan, it has taken root and thrived here for over a century. Similar to Narcissus tea, Meizhan belongs to the small - arbor type and is a medium - leaf tea tree variety. In terms of quality traits, they share commonalities: the older the tree age, the more pronounced the "cong" flavor becomes, and the more delicate and smooth the brewed tea soup turns out.
When it comes to the core production area of Wuyi Rock Tea, Ma Tou Yan enjoys a wide - spread reputation. Situated between the Three Valleys and Two Streams, it has gurgling brooks flowing through, and the surrounding area is teeming with dense and diverse vegetation, creating an idyllic ecological environment. The Ma Tou Yan production area is extensive and is further divided into multiple sub - regions. These sub - regions share certain geographical similarities, yet due to environmental variances, the tea produced therein varies in both quality and price.
In Wuyishan, there are quite a number of people engaged in making Meizhan tea. However, only a handful can flawlessly convey the cool and refined essence of Meizhan tea. The creator of this "Ma Tou Yan Mei Zhan" is Teacher Chen Zhenying, the deputy director of the Wuyishan Tea Research Institute. Teacher Chen has amassed a wealth of experience in variety cultivation and tea - making techniques and is highly esteemed within the local Wuyi Rock Tea community. This tea adheres to the traditional medium - fire charcoal roasting process. While thoroughly roasting the tea leaves, it ingeniously preserves their vitality, vividly presenting the aromatic and flavor characteristics of Meizhan.
In terms of appearance, the dry tea is uniformly dark - brown, with tightly - wound strips and distinct veins. When boiling water is poured in with a high - impact pour, the tea soup takes on an orange - red, transparent hue. Taking a gentle sip of the tea soup, one can sense its thick, smooth, and delicate texture. The sweet taste spreads instantaneously on the tip of the tongue, and the rich floral fragrance unfolds, with the aroma being both subtle and long - lasting. Upon careful savoring, there is also a layered and continuous plum - like fruit aroma. The aftertaste and the generation of saliva are rapid and enduring. Each sip allows one to experience the wonderful sensation of sweetness remaining on the tongue and fragrance lingering in the mouth and cheeks. The tea leaves at the bottom are soft and elastic, and the cold - brewing fragrance is also remarkably prominent.
If you wish to perfectly brew the charm of this tea, you may refer to the following methods: It is advisable to select a 120 - ml gaiwan as the tea set; the amount of dry tea to be added is 8g; it is recommended to use purified water or mountain spring water for brewing; the optimal water temperature is 100 °C. For the number of infusions, use a high - impact pour and quick - drain method for the first two infusions to invigorate the tea fragrance; switch to a slow and gentle pour for the third and fourth infusions; from the fifth infusion onwards, appropriate steeping can be applied. It should be noted that boiling water should be used throughout the brewing process. Only in this way can the unique allure of this Ma Tou Yan Mei Zhan be fully unleashed, bringing an unforgettable gustatory feast to tea connoisseurs.