The Early Spring Mao Feng Loose green tea was harvested early in the spring season in Puer, Yunnan. The first harvest of the season guarantees a superb taste, as the plant retains all the nourishment gathered during the winter. The leaf is long and curled, with a light silver bud and green tones. The brew has a light yellow color and a sweetly fragrant taste.
Tasting - Sight and Smell
Early Spring Mao Feng Loose green tea leaves are long, delicately coiled and hair-thin, as the name suggests: Mao Feng actually means "hair tips," indicating its tapered shape. They have a dark green color mixed with silver: this tea is in fact very rich in buds, covered with clear, soft hair. Once infused, the leaves give off very sweet notes of honey and delicate plant scents, with floral hints. In the cup, it has a pale yellow, almost transparent color.This is a tea with fresh scents and a pleasant fragrance, very gentle and surprisingly sweet. The body is light and silky, and the taste is devoid of any astringency or bitterness.
Tasting notes
GONG FU CHA
Early Spring Mao Feng Loose green tea infusion gives a very sweet liquor, with notes of white sugar and very slight vegetal hints. There is a prevalence of candied and slightly roasted notes, similar to the taste of praline almonds. A second infusion gives more character, although the sugar component remains noticeable; the vegetable is more present but still subtle (buttered carrots, boiled ribs). With the third infusion, the sweet hints turn to memories of green tomato jam and spinach, while fruity notes such as apricot and yellow fruit emerge in the closing.
TO THE WEST
On the palate, the first sensation one gets when savoring Early Spring Mao Feng Loose green tea is one of sweetness: notes of caster sugar intertwine with vegetable hints such as carrots and buttery spinach, pleasantly enveloping the tongue. Only secondarily do fruity notes of apricot and dried fruit come through, again very sweet-the taste is reminiscent of an almond crisp. The persistence is sweet and prolonged, and leaves the mouth feeling fresh.
Location of origin
Puer, Yunnan
Infusion method
We strongly recommend infusing early spring Mao Feng Loose green tea with thel traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to make several infusions with different tastes. With water heated to 75°C, one can proceed with an initial infusion of 25 seconds and, after that, keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (25-30-35...).
This tea has a longevity of about 5 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 2-3 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
