Chinese Name: Huang Shan Mao Feng

Profile

Leaf:	Light green shoots covered in fine silver hairs
Infusion:	Medium transparency ranging from clear to light yellow
Aroma:	High fruity aromas and slightly roasted
Taste:	A tad nutty, slightly astringent and quite sweet

Harvest Season:	Spring 2007
Origin:	Huang Shan, Anhui Province
Processing Method:	Roasted
Leaf Form:	Single bud
Organic Cert:	NOP, EU 2092/91

Description of Tea

This tea is cultivated in eastern China’s highest mountain peak, known as Yellow Mountain in English. Huang Shan Mao Feng is China’s third most celebrated green tea, just after Dragon Well and Bi Luo Chun. Mao Feng is well known for its thick, plump, short buds reminiscent of a baby sparrow’s tongue and its exceptional handcrafted processing. Unlike traditional Huang Shan Mao Feng, the Mao Feng variety we’re offering this year is comprised entirely of single, well manicured buds harvested during the spring rains following Qingming. This tea offers a unique flavor composition of sweet nutty aromas and round full-bodied textures. It ends slightly dry, especially in the cheeks, but with a particularly warm sweetness felt primarily on the back of the tongue.

 

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:	2 minutes first and second brew; 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 two minutes for the first and second brew while increasing infusion times by one additional minute for each consecutive brew.