The Mao Feng 1st Grade Organic Green Tea consists of a bud wrapped in a leaf. Its aroma transports us to a lush forest: the taste is refreshing and vegetal, with hints of sweet corn. The liquor in the cup is clear and bright green in color.
This tea comes from Mount Jingmai, in the famous autonomous province of Puer (Yunnan): it is cultivated according to the principles of Organic Farming, which makes it an exceptionally high quality product. It is harvested from the beginning of April at altitudes ranging from 500 to 600m.
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Location of Origin
Jingmai Mountain, Yunnan, China
Production
Mao Feng 1st Grade has a very classic process that involves, after an initial withering in the open air, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation. After these fundamental steps, the leaves receive their characteristic flattened shape and are left to dry so that they still lose a little of the residual moisture within them.
Preparation of Mao Feng 1st Grade Organic Green Tea
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 4 grams of leaves(about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinsing of the leaves in water at 95°C you can proceed with an initial infusion of 10 seconds and, after that, keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (10 - 15 - 20 ...)
For a classic preparation according to the Western style we recommend 2 grams of leaves(about 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given here above are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing Mao Feng 1st Grade green tea in a cool, dry place away from direct sunlight.
The tea is also recommended to be brewed in a cool, dry place away from direct sunlight.
