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Organic Mao Feng - 30g

  • Variety: Green
  • Origin: Qian Tan Wu, ShanMu Village, SheXian, Huangshan, Anhui, China
  • Farmer: Hu Zai Sheng
  • Trees: Original 100+ year old, cultivated from seed
  • Harvest: Pre-Qingming April 2016
  • Taste: Fresh cucumber, mineral, light vegetal, bright
  • Pairings: fruit salad, almonds, roast chicken or tofu
  • Brewing: 75-80˚, 3g (2 tsp) per 200 ml, 35 sec, 4-5 infusions. Increase subsequent infusion times to taste.
  • Storage: airtight in the freezer

 

Preparation

Simple

Our tea family in Huangshan all drink Maofeng in a tall tumbler glass. Simply add 2 healthy pinches of Maofeng to the bottom of your glass and fill with spring or filtered water at 75°- 80° or 2 minutes off the boil. Wait 1 minute and drink. Refill your cup 2-4 times, increasing infusion time to taste.

 

Gaiwan / Artisan Press / Yixing Tea Pot

Warm and rinse your vessel and cups with boiled water. Place two teaspoons or 3g of tea into your vessel. A simple rule of thumb is that the leaves should generously cover the bottom. Add spring or filtered water at 75°- 80° or 2 minutes off the boil. Infuse for 30 seconds and pour into your cup(s). Remember to re-infuse 3-4 times increasing steeping time to taste. Enjoy the evolution of taste as the leaves release their nutrients.

 

Story

There is an honoured saying in Mandarin 'Yuan Fun' which means fateful meeting. This tea is the epitome of such a meeting. After a few long unsuccessful days of tea hunting and deflated hopes of sourcing a stunning fresh green tea, I stumbled into the boutique Hui Hotel in Huangshan. I sat down and a beautiful young woman passed me a cup of tea. As soon as the aroma arose from the cup my senses were heightened. From the first sip I knew I had found what I was searching for - it was like drinking from a fresh mountain stream through a tender reed. I asked the young girl what the tea was and she simply replied ‘it is from my uncle's small farm in the mountains about 4 hours from here’. Her uncle, Master Hu, has been farming tea in his remote mountain village for over 40 years. He lives there with his wife and daughter. There are no roads to the village - you need to walk for 2 hours up a lush and fertile mountain trail to get to the farm.

 

Every aspect of the tea is made traditionally – handpicked and withered on bamboo before it is hand roasted over a charcoal fire. The tea is 100 percent organic and lovingly harvested by the local community and surrounding villagers. The community members who help pick the tea are all over 60 years of age. The plight of these remote villages is that all the young people have moved to the cities to work or study. The old people seem to appreciate the work, however, as it keeps them active and social.

 

SKU: 7JST-004


Availability: In stock

£5.50 VAT Exempt

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