Tea Steeping Guide
About Tea: How It's Made
ABOUT NORBU TEA COMPANY, LLC
Mei Zhan - Anxi Oolong Tea - Fall, 2007
Weight: 50g (1.76 oz)
I acquired this batch of Mei Zhan from a farmer in Anxi in the summer of 2011. After immediately offering it for sale that Summer and Winter, when I realized that the flavor was a bit on the flat side I decided to pull if from sale to let it age for a few years and offer it for sale if it developed in an interesting way. I've been sampling it every few months since then, and the heat & humidity of Texas Summers followed by the cool and dry of Texas winters has proven to be a good (maybe even great, but only more years will allow me to be able to tell for sure) environment for aging both oolong and Pu-Erh teas. I decided that it was time to release it in the Summer of 2016 because I kept wanting to drink it myself, which I hope is a good sign at least for my longer-term customers who know what I personally gravitate toward in my tastes.
This tea is comprised of reddish-brown, loosely ball rolled leaves with a mild, woody aroma. When infused, it produces a reddish amber liquor with the woody & plummy aromas common to moderately aged oolong tea. The medium bodied infusion has a nice fruit-tinged peaty/aged flavor that balances nicely against elements of aromatic wood and dried fruit. The finish is peaty & sweet with elements of dried plums and moist, sweet pipe tobacco.
This tea comes from the Fall Harvest of 2007, and it was processed and roasted at the grower's farm in Anxi before packing and storage, where it was kept until we acquired it after re-roasting in the summer of 2011. This tea has been stored in Dallas, Texas (HOT, Humid Summers and cool, dry Winters) until release in the Summer of 2016.
Leaf: 1-1½ tsp (±3 g) per cup
Water: 212°F (boiling)
Time: 3-4 Min
Please be sure to adjust the amount of leaf, steeping time, and/or water temperature according to your taste.
We recommend steeping this tea gongfu style to truly enjoy the layers of flavor that reveal themselves as the leaves unfurl over a series short steepings. Start with about 7 grams in a 100-150 ml Gaiwan, and begin your steeping process with a 20-30 sec steep using 195-200°F water, gradually increasing the steeping time and temp with each infusion.
Origin: Anxi County, Fujian
Cultivar: Mei Zhan
Harvest: Fall, 2007
Weight: 50g (1.76 oz)
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