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Early Spring Mao Feng Loose green tea was picked at the beginning of spring in Puer, Yunnan. The first harvest of the season ensures a superb taste, as the plant retains all the nutrients accumulated during winter. The leaf is long and curled, with a light silver bud and green tones. The infusion is pale yellow and delicately fragrant. Tasting – Appearance and aroma: the leaves are long, delicately rolled and as thin as hair, as the name suggests: Mao Feng means “hair tips”, referring to their tapered shape. They are dark green mixed with silver and exceptionally rich in buds covered with fine, soft down. Once infused, they release very sweet honey notes and delicate vegetal aromas with floral hints. In the cup, the tea is pale yellow, almost transparent, with fresh aromas and a pleasant fragrance. It is gentle and surprisingly sweet, with a light, silky body and no astringency or bitterness. Tasting notes – Gong Fu Cha: the first infusion offers a very sweet liquor, with white sugar and extremely delicate vegetal notes. Candied and lightly toasted notes prevail, similar to praline almonds. The second infusion has more character, while remaining notably sweet; the vegetal aspect becomes more pronounced but remains delicate, recalling buttered carrots and boiled chard. In the third infusion, the sweet aromas become reminiscent of green tomato jam and baby spinach, followed by fruity apricot and yellow-fruit notes. Western style: the first sensation is sweetness, with granulated sugar intertwined with vegetal notes of buttered carrots and baby spinach. Fruity notes of apricot and nuts follow, always very sweet, recalling almond brittle. The finish is sweet and prolonged, leaving a fresh sensation in the mouth. Place of origin: Puer, Yunnan. Brewing method: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml for multiple infusions with different flavors. With water heated to 75 °C, begin with a 25-second infusion. Keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (25–30–35…). This tea lasts for approximately 5 infusions. For a classic Western-style preparation, use 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 75 °C for 2–3 minutes. The tea may be strained for easier tasting. The suggested infusion times are purely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Early Spring Mao Feng Loose green tea was picked at the beginning of spring in Puer, Yunnan. The first harvest of the season ensures a superb taste, as the plant retains all the nutrients accumulated during winter. The leaf is long and curled, with a light silver bud and green tones. The infusion is pale yellow and delicately fragrant. Tasting – Appearance and aroma: the leaves are long, delicately rolled and as thin as hair, as the name suggests: Mao Feng means “hair tips”, referring to their tapered shape. They are dark green mixed with silver and exceptionally rich in buds covered with fine, soft down. Once infused, they release very sweet honey notes and delicate vegetal aromas with floral hints. In the cup, the tea is pale yellow, almost transparent, with fresh aromas and a pleasant fragrance. It is gentle and surprisingly sweet, with a light, silky body and no astringency or bitterness. Tasting notes – Gong Fu Cha: the first infusion offers a very sweet liquor, with white sugar and extremely delicate vegetal notes. Candied and lightly toasted notes prevail, similar to praline almonds. The second infusion has more character, while remaining notably sweet; the vegetal aspect becomes more pronounced but remains delicate, recalling buttered carrots and boiled chard. In the third infusion, the sweet aromas become reminiscent of green tomato jam and baby spinach, followed by fruity apricot and yellow-fruit notes. Western style: the first sensation is sweetness, with granulated sugar intertwined with vegetal notes of buttered carrots and baby spinach. Fruity notes of apricot and nuts follow, always very sweet, recalling almond brittle. The finish is sweet and prolonged, leaving a fresh sensation in the mouth. Place of origin: Puer, Yunnan. Brewing method: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml for multiple infusions with different flavors. With water heated to 75 °C, begin with a 25-second infusion. Keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (25–30–35…). This tea lasts for approximately 5 infusions. For a classic Western-style preparation, use 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 75 °C for 2–3 minutes. The tea may be strained for easier tasting. The suggested infusion times are purely indicative and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
