Mao Feng Green
This variant is currently sold out
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
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%