Chinese Wuyi Rock Oolong Meizhan Yancha Wulong Tea 60g

What's Meizhan tea?

Meizhan is an "all-rounder" tea variety. It doesn't belong to any one type of tea but can be processed into oolong tea, black tea, green tea, etc., depending on the processing method. Its most distinctive features are its unique aroma and rich flavor.

Variety Origin: Meizhan, also known as "Big Leaf Meizhan" or "High-Legged Oolong," is a national-level superior tea variety. It originated in Lutian Town, Anxi County, Fujian Province, and has a cultivation history of over a century. 

Rougui has a unique cinnamon flavor and a strong taste. The tea soup brings a slight spiciness as it goes down the throat, which is not found in other rock tea varieties. Jiang Heng wrote in his "Tea Song" that "the rare variety retains its true flavor naturally, with a slightly strong papaya and a slightly spicy cinnamon," which is exactly what Rougui is talking about.

Where is this Meizhan Oolong from?

Soil advantages: The raw material tea garden of this tea is located in the Zhengyan Mountain area of Wuyi Mountain in Fujian Province. Zhengyan tea land (purple gravel rock): represented by the famous three pits and two streams (Hui yuan keng, Da keng kou, Niu Lan keng, Liu Xiang Jian, Wu Yuan Jian), as well as Hui Yuan Yan, Tian Xin yan, Ma tou yan, Zhu ke, Jiu long ke, San yang feng, Shui lian dong, etc. The soil contains a lot of gravel, reaching 24.83%-29.47%, with a thick soil layer, loose soil, and a porosity of about 50%. The soil has good air permeability, which is conducive to drainage. The rock valley is steep, the sunshine is short in summer, the cold wind is blocked in winter, the valley bottom seeps water, and the surrounding vegetation conditions are good, forming a unique "tea soil" for Zhengyan tea. The soil layer is thick, rich in potassium and manganese, the soil acidity is moderate, and the soil is mostly gravelly. These advantages are very conducive to the growth of tea trees, so the tea fragrance is unique and high, and the tea leaves contain more substances. 

Tea craft:  medium baking level. This oolong tea is made using the traditional charcoal roasting technique of Wuyi Rock Tea Yan Cha. The tea is roasted for many hours slowly over real charcoal fires.

This tea is crafted with exceptional skill, meticulously prepared, and slowly brewed. The raw materials are selected as early as May, choosing teas with outstanding initial processing characteristics. The initial processing is superb, resulting in a rich and pronounced aroma of fruit, flowers, and cinnamon, with a stimulating and full-bodied mouthfeel. The tea leaves are also exceptionally beautiful, fresh, and glossy. It is then re-roasted in July and August, and finally charcoal-roasted at the end of the year or the following year to produce the final product.

Origin: Fujian Province, China

Tea Varieties: Chinese Oolong Tea— Rougui

Production time: 2025

Net weight: 60g

Tea shape: Dry tea leaves: tight and strong, dark brown and oily in color; soaked tea leaves: soft, bright and even, with red edges.

Tea features: The first few infusions are filled with the aroma of plums, along with a subtle floral fragrance. The overall taste is smooth and full-bodied. It takes three or four infusions for the rich, aged flavor of the old tree to emerge. The watery texture becomes thicker, smoother, and sweeter, creating a calming sensation, reminiscent of sweet spring water, with hints of plum and subtle woody notes, offering a constant stream of delightful surprises.

Tea soup: It is bright orange-yellow and clear.

Storage: sealed, clean, protected from sunlight, moisture and odor

Oolong tea benefits:

1. Eliminate fatigue and refresh the mind
2. Relieve heat and prevent heatstroke
3. Promote fluid production and promote diuresis
4. Kill bacteria and reduce inflammation, and prevent skin aging
5. Lose weight
6. Prevent cancer, lower blood lipids and blood sugar
7. Anti-aging
8. Prevent tooth decay

Brewing method:

Tea set selection: gaiwan or Chaozhou clay teapot
Recommended water temperature: around 100℃ just boiled water (212℉);
Tea to water ratio 1: 20

First step: preheat your Gaiwan/teapot and rinse tea for a few seconds, then throw away the water. Now we start the first infusion: 5-15s; second infusion 5-15s. Third and fourth infusion 10-20s. After the fifth infusion, you can extend the steeping time appropriately, depending on your personal preference and taste. 

Brewing Tips:
1. You can try the high pouring method, that is, raise the kettle and pour water along the edge of the gaiwan/teapot, which can better stimulate the tea aroma.
2. Make sure to pour the tea soup cleanly when pouring each infusion, otherwise it will affect the taste of the next infusion.
3. When tasting oolong tea da hong pao, you can first smell the fragrance and feel its unique aroma, then sip slowly and savor its mellow taste and rock rhyme (Yan Yun).

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