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.
