Mao Feng Green
This variant is currently sold out
Mao Feng's flavor (and name) come from its precise processing method that results in 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.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
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.
- This tea was plucked in early May of 2016.
- 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%