Mao Feng Green

$ 8.80 

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Mao Feng's flavor (and name) come from its precise processing method. The leaf is loosely twisted and shaped longitudinally in order to break the cells of the leaf in a particular way. The result is a slender, jade leaf which brews a pale green infusion. The texture is creamy, and the flavor is pleasantly vegetal with a long, lingering sweetness.

This tea was plucked in early May of 2016.

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 4 grams (1.5 to 2 tsp), 175° to 185°F, 3 min.

    When using a Yixing tea pot or a Gaiwan, use two to three times as much tea and steep same tea leaves (between 30 sec and 2 min) multiple times until the flavor fades.

    • From China, Zhejiang province
    • Prior to oxidation, the tea master heats these tea leaves in a wok. The heat breaks apart an enzyme that if left intact, would start oxidation.
    • The best Chinese green teas are picked in the early Spring before China's Qingming Festival.
    • Similar to first flush Darjeeling teas, pre-Qingming Chinese greens take advantage of the earliest growth of the season, and seem to capture a certain freshness and delicacy in their subtle flavors 
    • Fresh or lightly steamed greens
    • Scallops, shrimp, lobster or any fresh fish
    • Gruyere, gouda, Havarti or cheddar cheese
    • Rice pudding
  • China, Zhejiang, Green Tea: 100%

  • Dragon Well, Green Dragon, Bi Luo Chun

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