Chinese Name: Mo Jiang Yin Zhen

Profile

Leaf:	Long, sword like, dark green buds
Infusion:	Transparent, bright yellow liquor
Aroma:	Robust Yunnan green tea aroma
Taste:	Smooth, a bit sweet and no bitter flavor

Harvest Season:	Spring 2007
Origin:	Mo Jiang, Yunnan Province
Processing Method:	Pan Fired
Leaf Form:	Single bud
Organic Cert:	N/A

Description of Tea

Yunnan Black Needle was created in 1945 in Mo Lake, located in southwestern China's Yunnan Province. It shares the same processing method with that of Gyokuro, the Japanese green tea, and as such its original name was simply Gyokuro. It was not until 1975 when it was renamed Mo Jiang Yin Zhen, or more simply Mo Zhen. This tea was inducted in the Provincial Tea Hall of Fame as one of the six best teas of Yunnan Province. Mo Zhen is comprised entirely of long, sword like single buds. The color of the dry leaf is dark green while the infused leaf is that of a rich green. This tea is refreshingly smooth, a bit sweet and shows no sign of bitterness.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first and second brews; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 4 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first and second brews while increasing infusion times by one minute for each consecutive brew.