2026 Rock Grown-Mei Zhan 岩石梅占
2026Mei Zhan from Da Shui Keng. Sweet, clear cultivar aroma, and gentle lower–medium roast.
Type: Wuyi Yancha (Rock Oolong)
Location: Da Shui Keng 大水坑, Wuyishan, Fujian Province
Altitude: Around 600 m
Harvest Date: April 28, 2026
Cultivar: Mei Zhan 梅占
Age of Tea Bushes: aruound 25 years old
Roasting Level: Lower–medium roast (2times roast)
The Story of This Tea
This tea comes from another plot of Mei Zhan in our Dazhikeng tea garden. The tea trees are not quite old-bush trees, but this garden has a very special location, right below a rock face. The soil is almost entirely sandy, made up of weathered rock particles. That is why I named this tea Rock-Grown Mei Zhan. As the name suggests, these tea trees truly grow in soil formed from weathered rocks.
The processing is carefully done, and the distinctive characteristics of the Mei Zhan cultivar are very clear. During the first few infusions, the caramel aroma is especially pronounced, with a sweetness reminiscent of dark brown sugar. As you continue brewing, the aroma and flavor gradually transform. The high, expressive varietal fragrance of Mei Zhan unfolds beautifully, while the rock character becomes increasingly evident in the later infusions.
The liquor has remarkable clarity. After the sixth infusion, in particular, the aromas and flavors become even more distinct, and the tea liquor grows sweeter with each brew. You can easily enjoy more than ten infusions using the gongfu brewing method.
Even after the tenth infusion, you can steep the leaves for several minutes, and the resulting tea will still be beautifully sweet, clean, and refreshing. At this stage, the woody character of the tea tree also begins to emerge, bringing to mind the gentle sweetness and refreshing purity of aged white tea.
For brewing, I recommend using 7 g of tea leaves. There is no need to use too much, as this tea is rich in its internal substances and has plenty to offer even with a moderate amount of leaf.
Personally, I actually prefer the infusions after the sixth one to the earlier brews. At this stage, the tea is not overly strong, and its aromas and flavors become remarkably clear and well-defined. The sweetness of the liquor is especially lovely.
If you want to experience what yan yun (rock character) really means in Wuyi rock tea, I highly recommend trying this Rock-Grown Mei Zhan. Its rock character is exceptionally pronounced, especially in the middle and later infusions.
Aroma and Flavour
The first infusion reveals the high, expressive varietal fragrance of Mei Zhan, accompanied by a sweet caramel aroma. You can clearly sense the natural, ecological character of the tea leaves. As the leaves gradually unfurl, the sweetness of the tea liquor becomes more delicate and bright, revealing the distinctive clarity that defines the Mei Zhan cultivar.
The low-to-medium roast preserves the tea’s aroma beautifully, allowing you to appreciate the subtle transformations in fragrance and flavor with each infusion.
Balanced and sweet, this tea offers a quiet yet rich complexity. It is both fresh and grounded, expressing the distinctive character and charm of the Mei Zhan cultivar.
- Aroma: Sweet wood, moss, light floral Mei Zhan fragrance
- Flavor: Mossy–woody opening, gentle sweetness, clean and delicate
- Texture: Smooth, light to medium body with clear structure
- Aftertaste: Sweet, elegant, lightly lingering
- Steeping Endurance: 7 to 9 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 for fragrance clarity, Zini 紫泥 for softening wood notes, or porcelain gaiwan for an honest cup
- Ratio: 6 to 7 g per 100 ml water
- Water: 95 to 100°C low TDS spring water
- Infusions: Quick rinse, then begin with 5 to 7 seconds, lengthening gradually
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3 to 4 g per 250 ml water
- Water: About 95°C
- Steeping: 2 to 3 minutes, with 2 to 3 resteeps
Why Choose This Tea
The tea trees grow naturally in a garden with an excellent ecological environment. The soil is formed from weathered rock, offering excellent aeration and abundant minerals. These conditions encourage the tea trees to develop deep root systems and contribute to the tea’s distinctive rocky structure and sense of terroir.
The low-to-medium roast preserves the tea’s delicate aromas and layered flavors, allowing its character to evolve with each infusion and revealing the distinctive charm of the Mei Zhan cultivar and its growing environment.
For those who appreciate refined and expressive Wuyi Rock Tea, this is a tea worth slowing down and savoring.