EN DE CH

Mei Zhan Hong Cha

 

Traditionally used for making Oolongs in Fujian, leaves of the Mei Zhan cultivar have been here processed as black tea.

Mei Zhan Hong Cha has a wonderfully aromatic quality. A flavorful tea unifying the fine aromas of Oolongs with the intensity of black teas. The fragrance and flavor are sharp and incisive, with intense notes of yellow roses and fresh honey. 
Tasting the tea is a wonderfully rich and smooth experience, with strong floral notes surrounded by a delicate cocoa feeling, giving the tea an interesting depth.

  • ORIGIN:  Mingshan, Ya'an, Sichuan, China
  • MEANING:  Mei Zhan red tea (mei zhan hong cha)
  • CULTIVAR:  Mei Zhan
  • HARVEST TIME:  Spring 2016
  • TASTE:  Floral (roses), sweet, rich

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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.

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Extremely fragrant and aromatic, Taiwan Oolongs are ranked by tea connoisseurs among the best teas on Earth... discover why!

 

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