Named for the plum blossom fragrance that rises when its unusually long leaves hit hot water. Wintersweet and sandalwood over a savoury mineral base. The most overtly aromatic of the older Wuyi cultivars.
Tasting Notes
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Origin
Plant
Mei Zhan (versatile cultivar, also used for black tea)
Land
200-600m
Craft
Late April - May (spring) harvest. Semi-oxidized (40-60%), charcoal-roasted 3-4 times, often rested 1 year before sale.
From the tea table
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