Anxi Mei Zhan

This migrant cultivar hasn’t only transversed from Anxi to Wuyi but into our teacups as yancha, hong cha, and now as this lighter style ‘green’ oolong. Known for its robust leaves that lend any brew a wide savory foundation, it has seen extensive usage, particularly as a buffer in back-alley tea blends of the more popular Da Hong Pao and Tieluohan. In this stripped-down version, the Mei Zhan exposes a (familiar) maltiness heightened by buttery floral aromas, stone fruits, and a lingering umami of curry and soft spices, providing a suitable base material for further Mei Zhan inquiries.