Old Grove Mei Zhan Yancha 老从梅占正岩茶 2023

Another classic small workshop tea - fully handcrafted. A True Zheng Yan tea from the deep parts of the center of the central region of the "San Keng Liang Jian" or "Three Ravines and Two Streams" of the ecological reserve.

Notes of toasted nori, umami, dry plums, and a persistent and sustaining sweetness. Body is on the viscous side with a heavy mineral broth-like soup.

Due to being grown deeper in the ravines and gorges, old age, deep roots, limited sunlight, ample water, and breeze flowing through the both sides of the crevices of tall cliffs; this environment creates a very subtle and tranquil tea. This Old Grove Mei Zhan has a rock rhyme "岩韵“ and Qi like feeling that sinks far down and then flows up after drinking. This really surprised me during my first time brewing it.

*This is a high roast Wuyi Yancha that went through three rounds of fruit wood charcoal roasting. This is a personal favorite of mine. The making of this was truly painstaking but well worth it - from the long hike into the reserve, to picking the fresh leaves, rushing it back to start the oxidation process, carefully roasting it over the ambers in a insanely smoldering hot and enclosed area, sorting through the dried leaves and repeating again and again. Each round of roasting lasted around 16 hours. With every 40 minutes or so, we would give the tea a turn to ensure proper and even roasting. The 68 or more turns greatly reduces our finished yield as some of the whole twisted leaves breaks down during this part of the process (broken or smaller part leaves does not mean lower quality). Thus, resulted in a limited production of the finished tea.

Currently in the continuous process of gradually mastering the craft of Mei Zhan from this select old grove. The weather was very good this year and the harvested material is of very high quality. I am pleased and excited to bring on the 2025 harvest with potentially a even deeper roast. Available later this year in November. 

Brewing Recommendations: 

Best brewed with 5-8 grams in a small 100ml-120ml yixing clay teapot. Douse with off boiling. Very versatile tea to brew. Use sparse amounts and brew a little bit longer to yield a more sublte milky sweet plum soup like brew; increase dosage for a more intense savory finish with deeper notes of toasty nori and woodsy undertones. I advise to reframe from using thin porcelain pots or vessels as heat retention doesn't hold up as well for flavor extraction.