Meizhan Classic, Wuyi yancha oolong
$ 24.70
細火純滋味、正岩梅占
Wuyi’s Secret Ingredient
Like Rou Gui and Shuixian, Meizhan has long been a major production cultivar in Wuyi. It has never attained that level of prestige like the other two though. Perhaps because traders want to hide a big secret. It is a major ingredient to blend with other varieties to produce what flood the high end market with labels of Red Cloak, Tieluohan, Shuijin Gui or such fancy traditional rare teas. We think it deserves a place of its own. Introducing Tea Hong’s Wuyi Meizhan. Enjoy its sweet floral aroma uniquely finished with a just right Wuyi style firing. A great tea for all occasions. No fancy names, just pure quality at great value.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
In stock
Taste profile
In tea, umami taste does not happen only in finer green teas. This Wuyi oolong is an example, although not to that same level of savour as a fine Longjing. It wins, however, with a delightful floral note on top of a sweet, woody aroma deepens with honey cured liquorice root and the earthy scents of the forrest after rain.
Nose: Clean, sweet and smooth body with a unique earthy herbal character and cleansing sensation. Palate: Consistent accents hinting wolfberry, cinnamon and light tint of peppercorn. Distinctive umami sweetness when infused at fuller strength. Finish: Sweet lingering aftertaste in a cleansing, leafy, herbal overtone with hints of liquorice and fennel seeds.
Infusion tips
The delightful, cleansing character of Tea Hong’s Meizhan Classic comes alive only when properly blanched and infused. Blanch with near boiling water but infuse at 95°C top. Use longer infusion time when you want it to taste more umami but less clean and soft. Use more leaves and shorter infusion time for a balance.
Additional information
| Shipping Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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3 reviews for Meizhan Classic, Wuyi yancha oolong
Meizhan Classic, Wuyi yancha oolong
Snowy Egret, Taiwan green tea
Home, Tea, Green teas, Taiwan, Lighter Aromas, Milder Tastes, Cool Energy鳳凰春茶 鴨屎香單欉
Bai Lu Green Tea
Most green tea varieties made in Taiwan are processed with an approach so minimalist that the quality of the harvest and the characteristics of the cultivar almost entirely dictate the resultant taste profile. Processing skills are needed there to optimise it but when the weather or harvesting condition are not good, there is not a lot one can do during processing to salvage the quality. In order to deliver the very best representation of what a premium Taiwan green tea can be, we have chosen a flavourful cultivar that many have used to produce black teas and Oriental Beauty with for our green tea: TTES#17*. Tea Hong’s Snowy Egret is made in a specially designated farm from only the first flush of Bai Lu and masterfully handmade by the farm’s owner. Still, a fine harvest like this one in offer cannot be taken for granted every year.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Narcissus Classic, Wuyi yancha oolong
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy武夷、正岩水仙
Dark Rock Shuixian:
This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Silver Needle Supreme, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Cool Energy福鼎 明前 高山白毫銀針
Genuine Baihao Yinzhen:
The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Song Cultivar, Phoenix dancong oolong
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Cool Energy鳳凰單欉、烏崠宋種黃橘香（黃枝香）
Huangzhi Xiang Dancong:
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
What’s in a name ? As mentioned in the product description, this tea is Wuyi’s secret. Make sure to smell the dry leaf in a warmed infusion vessel to understand where this cultivar gets its’ name. The enchanting scent of the dry leaves and tea soup is hard to describe and initially seems all over the place – Floral, fruity, earthy, sour, spicy… The flavour of this tea snaps into place once slightly cooled. Take the time to experiment different infusion parameters with this tea. You will not be disappointed and will likely discover another of its’ secrets. For tea geeks like me, this cultivar also makes excellent hongcha.
This yancha feels like it was grown in a damp pit with minimal sunlight. It’s got overt notes of wet forest floor with an intensely brothy, mushroom-like quality that reminds me strongly of miso soup. It’s heavy on the umami, and has a balanced touch of minerality that gently cuts through the mouthfeel.
Initially, this tea opens up with complex floral overtones – ylang-ylang, tuberose, and iris – all perfectly intertwined with strong notes of moss-covered rocks. It’s a bit musky, earthy, and spicy, yet not overbearing despite its strength. Along the way, there is a lingering and mild sweetness that reminds me of forest honey.
The finish is special. It reminds me of Wuyi black teas, specifically the Tongmuguan One. Both have a very clear, distinct finish that is brisk and crisp, with some notes of fresh-cut cedar and hints of pine.
The roast is medium-ish, maybe leaning towards lighter-style. The flavor profile is not thin, and it lacks the characteristic “green-ness” of yancha that is taken through the firing process too quickly … so although this Meizhan Classic on the lighter end of the spectrum, it doesn’t sacrifice the depth of flavor that is achieved by thorough firing.
Certainly one of the most intriguing yancha I’ve come across.
My First Wuyi and What a Ride!
Travel a scenic road and you never know what beauty awaits around the next bend. The same can be said of Meizhan Classic. It is full of surprises at every twist and turn. First, the dark and gnarly leaf sticks make music as they chime into the gaiwan. Water on the hotter side of Tea Hong’s suggested temperature range yielded a bouquet of violets growing on a wet forest floor.
The fawn-colored liquor in a cha hai offered a second aroma: the promise of a ripe melon before it is cut. Tasting the tea gave yet another impression of chocolate mocha and clear quartz with linen-crisp notes that stayed at the juncture of the nose and throat – is it a smell or a taste or both?
Subsequent infusions with slowly cooling water made Meizhan Classic a pure study in texture. Along with the faintest impression of field clover, this Wuyi delivered a joyride of round, buttery, creamy, silky indulgence. The journey ended with the pleasant appearance of the infused leaves, which unfurled into full, unbroken foliage accented with tinges of dark purple.