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2010 Spring Wu Liang Mtn - Xue Dian Mei Lan - Yunnan

Tea type
Green Oolong Blend
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
Not available
Average preparation
165 °F / 73 °C 1 min, 45 sec

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7 Tasting Notes View all

  • “First try with this was from a free sample a included with a recent order. I can’t remember much about it except that I liked it enough to keep it in mind for the next order. Tried this again...” Read full tasting note
    88
  • “This is a weird and wonderful tea that doesn’t know whether it’s a green tea or an oolong. When I first opened the package of this tea, the aroma was so floral I thought it might even be a single...” Read full tasting note
    84

From Norbu Tea

Xue Dian Mei Lan literally means “snow flecks, plum blossoms” in English. It got it’s name from the flecks of silver from the delicate tea buds and from its floral aroma. This is a unique tea made of late Spring harvest Wu Liang mountain tea varietal by a tea master from Taiwan. The style of this tea is loosely based on Baozhong, a style of tea originally from Fujian but quite popular in Taiwan, which falls somewhere between green and oolongRead more

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7 Tasting Notes

88
311 tasting notes

First try with this was from a free sample a included with a recent order. I can’t remember much about it except that I liked it enough to keep it in mind for the next order. Tried this again semi-western style: 2.5 grams of leaf to 5 oz of water, with longer infusions than usual, but it was too dilute and the personality of the leaf was lost. Guess I need to stick to the brewing parameters I’m more comfortable with.

Another round with 6 grams of leaf to those 5 grams of water, and now it’s starting to sing out brighter: sweet, fresh peas, caramel, sun-warmed hay. Mellow. First infusion was about 30 seconds at 160 degrees; 2nd 1 minute, same temp; third was 2 minutes, water 170, and it was a bit overdone—bitterness creeping in. Backed down a little by diluting and it was better, but I’ll be a little more circumspect with the next one. 1 minute and the sweet mellowness is back, rich and caramel and floral. Very nice tea. But I’m running out of room to drink more; will have to set the leaves aside for a while and continue later.

Preparation
160 °F / 71 °C 1 min, 0 sec

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84
24 tasting notes

This is a weird and wonderful tea that doesn’t know whether it’s a green tea or an oolong. When I first opened the package of this tea, the aroma was so floral I thought it might even be a single bush tea from Guangzhou. Out of habit I brewed it like a heavier roasted oolong (fish eyes 185º or more) and by mistake, left it a bit too long (pot 2/3 full of leaves, 2+ mins). Happy accident! I got a nutty, almondy taste and a wonderfully pleasant back-of-the-throat astringency. Next infusion, cooler, shorter, and I think I smell the eponymous plum blossoms, again reminders of Dan Cong but much lighter. I think I prefer the oolong type brew: raw almonds and pea shoots and subtle floral elements are in the cup as much as aromatic; it delivers in its taste what some green teas only promise in their smell. The dry rolls of leaves are very long and surprisingly dark with silver bits, but the tea has a beautiful pale color brewed and full mouth feel for such a light tea. I believe TGY and Alishan drinkers, as well as green tea drinkers will find this tea a real treat. I usually don’t find green teas this interesting. Oh wait, this is an oolong!

Preparation
185 °F / 85 °C 1 min, 30 sec

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