This organic tea is described as coming from a small farm in the "Wuyi mountain region", but I'm fairly sure it is actually from the Taimu (Tai Mu) mountain area near Fuding, considerably east of Wu Yi Shan and quite close to the coast. If so, it is in good company, as this area is well regarded for its various white, green, and red (Bailin) teas.
The dry wiry leaf is fairly small and aromatic. The wet leaf shows a blend of small whole and medium-small cut leaf with a generous amount of medium-small buds. The yellow-to-yellow/green liquor has quite a few floating tea hairs and a fairly full aroma that is soft, round, and pleasant. It reminds me of fresh, sweet hay. This tea is notably full in the mouth, with more viscosity than any of the other Mao Jian teas reviewed in this segment. Overall, the taste is clean, balanced and comforting. The aftertaste has an above-average intensity and persistence, with a nice tang that carries it for some time. My first two steepings were very nice, and the third was still quite flavorful, if not quite as clean.
This Tai Mu San tea offers excellent quality for the price ($7.95 for 4 oz.) There are pricier teas that provide somewhat more nuance, complexity, and sophistication, but few that beat this tea's comforting, mouth-filling tastiness.
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