This tea is from Xiao Mengsong and has material from the 2018/19 gardens but also with a little material from an adjacent garden which in part explains a shift from the last two years' flavour profile to a darker, more intense, more earthy/woody experience. At least for now.

Meng Song is known for its bitter tea, less so for its 'sweet' tea, which has become more sought after in recent years.

The wet leaves have hints of fruit and herbs, with a light resinous-camphor quality. The 'bei xiang' is floral-fruity.

The 'rukou' is smooth and sweet but with a clear bitterness followed by some woody/resinous notes and then a hint of earthy-petrichor type aromas.

The mouth-feel is clean with a little dryness on the tongue and later a cooling note on the upper palate.

There is some 'ku se' which comes out if the steeping times are pushed, and the 'sheng jin' is decent.

Meng Song tea is not a 'heavy hitter' in the way that some Menghai/Bulang Shan teas, but it has a fullness in flavour and enough depth to make it interesting.

The aftertaste is pleasant and lasts well enough in both the mouth and throat with some woody-herbal-medicinal retro-olfactory notes.

This tea can be steeped many times while the broth maintains a strong mid golden-yellow colour.

These cakes were pressed in early 2021 and this tasting is from late 2021.