Early Spring Mao Jian green tea has a leaf with a unique color, fragrance, taste and shape compared to other tea leaves harvested in the same spring period. It has a bright green color with blemish-free leaves. The aroma and taste are fresh, umami, soft and sweet. This tea was harvested in early spring in Xinyang, Henan, specifically on Peach Blossom Mountain.
Tasting – Sight and smell
The leaves of this Early Spring Mao Jian green tea are dark green, straight and hair-thin, with a very high number of silvery buds covered with soft white fur. Even before infusing them, they amaze with a unique fragrance and freshness. When wet, they spread very sweet plant aromas with a fruity hint of chestnut. This is a tea devoid of harshness, extremely sweet and smooth on the palate, flowing silky down the throat and inviting countless more sips.
Tasting Notes
GONG FU CHA
Early Spring Mao Jian green tea infusion delivers a surprising sweetness, with vegetal notes of boiled chards and steamed spinach followed by fruity hints of chestnut. With the second infusion the vegetal notes become stronger, among which we find herb and young zucchini: a good umami note also emerges, round and savory. The third brew always remains very sweet: a hint of potato starch is perceived in addition to the chestnut. The vegetable is present but remains delicate, with good overall balance.
WESTERN
The sweetness of Early Spring Mao Jian green tea is noticeable from the first sips, with vegetal notes of butternut squash and spinach and a secondary fruity note of boiled chestnut. The umami is gentle and the savoriness lends character to the more delicate vegetable part of the tea. The finish also remains sweet and rounded: hints of potato starch and fresher notes of freshly sprouted tender herb are discernible.
Place of origin
Mount Peach Blossom – Xinyang, China
How to prepare
We strongly recommend infusing Early Spring Mao Jian green tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 75°C: proceed to briefly rinse the leaves and then to an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…).
This tea has a longevity of about 6 brewings.
For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 75°C for an infusion time of 2-3 minutes.
For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.