I had much trouble finding this specific type of tea after tasting it in Vancouver. It met my expectations and I'm thrilled. Recommend.
This Meizhan varietal is an early-spring harvest black tea known in China as "fresh tea" denoting it is made to a local custom. Not made to a standard and certainly varied in its taste season-to-season, this tea well exemplifies China's small farm tea culture. Our lot was grown on a farm that practices organic, traditional farming methods. The farm is located at an elevation of approximately 700+ meters in the mountains outside of the coastal city, Fuzhou, in Fujian Province. Lot #MZ-2.
Lot Notes. This lot is single-origin, handcrafted offering a high aroma with notes that are varied - sweet and malty to fruity. Hand crafted to preserve and develop the natural flavors of the varietal (Mei Zhan), a deft firing process has clarified the taste notes and deepened the body of the tea. Tasting this lot, we think this one brings unusual flavors and aromas of the harvest to your cup. Lot was harvested April, 2021.
Tea Facts. Black Cloud is made from a slow-growing, high mountain varietal known in Pinyin as Mei Zhan. As it is slower growing cultivar and requires a skillful hand in processing and, as a result, is no longer as widely offered in the tea markets and specialty factories as in years past. It remains a prized varietal, however, commanding high prices whether processed as a green or a black tea. The leaves are strong and will yield multiple steeps.
Tasting Notes. The leaf is distinct in its aroma – think semi-sweet chocolate. The leaves are oxidized with a focus to creating flavors that linger in the mouth. Opens to a clear amber liquor with flavors of malt and chocolate, molasses and stone fruit combining to leave a sweetness that lingers on the tongue long after the cup is drained. For a more rounded, deep flavor, try a longer steep.
Brewing Suggestions. We suggest 3 grams per 7-8 ounces of water. A round tablespoon of leaf will brew up to 16 ounces of tea. Use water at 195-205 F right up to boiling; steep the leaves for 2 minutes and taste. For more flavor, steep with added time. Drain the leaves between steeps and the leaves will yield multiple infusions.
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