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“The dry aroma is a mix of white and black tea. The woody earthiness of a black mixed with the farm and barn qualities of a white. Hay and bits of alfalfa. The wet leaf smells of squash. Perhaps...” Read full tasting note
Description: Harvested on March 6, 2021. Its processing includes one time roasting around 20 days. Mei Zhan cultivar has been grown in Ya’an for decades, and tea farmers have been experimenting with this cultivar to make various teas, including this premium quality Jin Jun Mei, a famous style invented around 2008 in Fujian province.
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The dry aroma is a mix of white and black tea. The woody earthiness of a black mixed with the farm and barn qualities of a white. Hay and bits of alfalfa. The wet leaf smells of squash. Perhaps closer to an acorn squash? The liquor color is golden orange. Almost a dark amber. The flavor is a bit nutty but the woody overtones prevail the strongest. Decaying woods. I love how the leaves change from dark chocolate when dry to light brown when wet. Do you play with your tea? If not you should. This Jin Jun Mei is especially fun because you can unroll the leaves to find each separate leaf. Two leaves and a bud. And those glories trichomes on the bud. There are trichomes on the instead of the bag as well. Lively body and the finish remain with a slight mineral sweetness like rocks and twigs. Burnt my finger while writing this. Now to grab the cake with proper cake grabbing gloves.
