Méi Zhàn Hóng Chá梅占红茶
méi zhàn hóngchá
- Origin
- The Méi Zhān cultivar originates from Ānxī County (安溪县, Ānxī Xiàn), F...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- The Méi Zhān cultivar originates from Ānxī County (安溪县, Ānxī Xiàn), Fujian Province—specifically from Sānyáng Village (三洋村, Sānyáng Cūn), Lútián Township (芦田镇, Lútián Zhèn), Yinpingshan Mountain (银瓶山)
- Tea type
- Gaiwan
- SKU
- MEI-ZHAN-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- Warming → adding tea → rinsing (optional) → first steeping 10-15 sec → 5-8 steepings, increasing by 5-10 sec.
- Tea amount
- 4-5 g per 100-120 ml (gongfu); 3 g per 200-250 ml (Western method).
- Teaware
- Porcelain gaiwan—perfectly reveals orchid aroma.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Dense, long, tightly twisted strips (条索紧结细长). Color—black, oily-lustrous (乌黑油润), with golden tips in higher grades. Tea strips are even, whole.
- Dry Leaf Aroma
- Signature feature—high, "piercing" aroma (香气高锐): orchid (兰花香), meihua plum (梅花香), honey, dried fruits. In Wuyishan versions—additional mineral "rocky" note. ...
- Liquor Aroma
- Multi-layered—orchid, plum, honey, caramel, light spicy notes. With steepings—intensification of sweet honey-fruity tones.
- Liquor Color
- Orange-amber to ruby, bright, clear, with "golden ring" (金圈) in higher grades.
- Spent Leaves
- Large, whole, elastic leaves of red-copper color. Leaf edges with red border (红边显).
- Sensory Source Descriptor Be Intensity
- 2
Details
- Picking
- Spring (most valuable), summer, autumn. Mid-April—peak of spring harvest. Hand-picked.
- Pluck Standard
- One bud with one to two leaves for premium grades (including "Jin Mei"—pure bud); one bud with two to three leaves for standard grades.
- Raw Material
- Tender, early harvest is essential—Méi Zhǎn shoots coarsen quickly (持嫩性较差), requiring prompt action.
- Amino Acids
- 3.6%—provide sweetness and smoothness.
- Polyphenols
- 27.5% in raw material (above average), during oxidation—active formation of theaflavins and thearubigins, forming rich color and "body."
- Early harvest months
- 3, 4
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Region coverage: The Méi Zhān cultivar originates from Ānxī County (安溪县, Ānxī Xiàn), Fujian Province—specifically from Sānyáng Village (三洋村, Sānyáng Cūn), Lútián Township (芦田镇, Lútián Zhèn), Yinpingshan Mountain (银瓶山)
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