Where Niulan Keng is restrained, Ma Tou Yan is expressive. Sharp cinnamon and roasted stone fruit over a mineral backbone, with a sweet aftertaste that clings to cheeks and teeth. The other half of yancha's most famous terroir conversation.
Tasting Notes
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Origin
Ma Tou Yan, Wuyi Mountains, Fujian, China
Land
~425m
Craft
Late April - May (spring) harvest. Semi-oxidized (50-60%), medium-heavy charcoal roast.
From the tea table
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