Locally made spring teas in China embody tradition, terroir, and skill. In areas like FuAn, traditions in tea run deep. Their cultivars are famous and their flavors in high demand. But these small lots are not made for export. You must travel there to find these local favorites. Each year, we look for these early spring greens offering wonderful fresh tastes and they well-represent the crafting of local teas.
Lot Notes. This lot is grown on a farm near Fuzhou on the coast of Fujian Province. Family run, the garden is at an elevation of 600 meters. Appearance is deep green with a delicately curled, playful leaf shape.
Tea Facts. Cultivar is Meizhan, an oolong with origins in the WuYi Mountains. Harvest date is April 2024. Its consistent shape is key to its smooth, lightly sweet flavors. Made to local customs of taste and aroma. Made in small lots, it is not exported.
Tasting Notes. Cultivar offers a smooth, lightly sweet taste, with a tension beneath suggesting its pungency. As it is a vigorous tea, we recommend a short steep. Taste is lightly vegetal and marbled, think fresh spring asparagus. Flavors linger in the finish.
Brewing Suggestions. Use 2 grams per 6-8 ounces of water at a temperature of 185 - 195 F. Steep for 1.5 to two minutes.