THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Mei Zhan Hong Cha

The Mei Zhan cultivar, associated with delicate aromas, is more often utilized in green or oolong teas, and indeed, this tea shares the provenance of some of our Sichuan green teas. These medium-sized leaves have been put to use as a delicate black tea, and the wiry, dark tangle, intertwined with golden-haired buds, brings its florality forth, with citrus complementing just the right hint of maltiness. To anticipate are hints of kumquat in the aftertaste, the emergent nuttiness of roasted soybean, amid a background of orange flower.

 

Mei Zhan Hong Cha black tea

 

  • ORIGIN:  Mingshan, Ya'an, Sichuan, China
  • MEANING:  Plum is [the queen of flowers] red tea (mei zhan hong cha)
  • CULTIVAR:  Meizhan
  • HARVEST TIME:  Early March 2021
  • TASTE:  Orange blossom, roasted soybean, kumquat
1
17 Items left
$0.00 $13.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.