There aren't any tasting notes for this tea yet.
Mao Feng translates literally as “Downy Peak,” and it is one of China’s most famous green teas, coming from Anhui province. It was grown and processed in Yunnan and is referred to as Mao Feng simply because it has the distinctive long twisting leaves. Due to the popularity of Mao Feng style teas, producers from other parts of China make this style of tea.
The materials used to make this tea are a mixture of one leaf/one bud and two leaf/one bud complexes hand picked in the Wuliang Mountain area of Jingdong county in Yunnan. The leaves are simply twisted during processing to preserve the whole leaves and buds. When steeped, the liquor of this tea is pale green in appearance, and it tastes very fresh, green, and has a hint of nutty sweetness. The flavor is more assertive than other green teas, but I find it to be extremely smooth and pleasant.
As per our usual recommendation with other green tea, this one should be steeped at about 175 F (80 C) in order to avoid extracting overly astringent and/or bitter flavor compounds. I like to steep this tea Gongfu style in a Gaiwan since it can be infused several times. I also like to drink this tea “Grandpa” style…just put a small handful of leaves into a glass and add hot water to it. Wait for the leaves to begin to fall to the bottom of the glass, and either drink around the floaters or blow them out of the way before drinking. Just keep adding hot water to your glass until you don’t get any more flavor. Our Wuliang Mao Feng is perfectly suited for steeping in the western manner as well.
NOTE: This Spring, we decided to change our Yunnan Mao Feng to a version produced from Wuliang Mountain source materials. I found this tea to be much more consistent in terms of processing, and I personally think the quality is head and shoulders above the Yunnan Mao Feng we have carried in the past from Simao.
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