Modern cultivar, floral, lovely, kind. Sprouts a lot, very beliebt with commercial farmers. Gefällig, especially in Summer; more subtle in winter.
Sijichun Mingjian 2017 Winter
Western (against Nantou 16 and Wuyi reference blend): Both Taiwanese leaf smell. Empty cup for winter quite upfront, closed. Dense rain forest, very unlike Wuyi's deepness. Spring a bit more open, but lacking the Wuyi depth also. Nose quite pleasant, but not terribly fruity, juicy, maybe cuces and ananas (for both Sijichuns). A lot juicier than Wuyi. I find the cup is very similar to the Qingxins I've tried, juicy, flower stalks, but a bit fast. Spring a bit more compact. This impression is still true as the tea chills down
Menglin describes it as a new varietal that was serendipidously found in Muzha. Floral, fresh, Maiglöckchen und Flieder.