Silver Maofeng Green Tea 50g

Maofeng we know is one of the most famous Chinese green teas in the world, which is traditionally produced in Anhui near Mt. Huangshan. In this case, however, we bring you a Maofeng produced according to the standards applied in its place of origin but from a region 2300 km from Anhui: Yunnan. With its camellia cultivars, this region in China’s hinterland is capable of giving us a Maofeng with characteristics very different from the original. Indeed, in this Silver Maofeng we find a high presence of buds and full-bodied leaves that are somewhat reminiscent in shape of some raw unpressed puer.

While tasting the liquor, various herbal flavors will emerge, sometimes a bit pungent but with an astringent character that is always very controlled. A particularly savory tone will gradually become apparent in the aftertaste, such that it is reminiscent of some fresh legumes. On the palate, the vegetal taste and the savory taste given by these leaves will come one after the other, thus giving a long tasting experience with a fair persistence.

Tasting – Sight and smell

The leaves of this Silver Maofeng green tea are whole, long and very thin, rolled finely. The color is a military green that turns to gray, with numerous silver gems covered in lustrous bai hao. Once infused, the moist leaves release delicate and sweet plant aromas, such as lettuce, carrots, and corn, as well as notes of beeswax and sweet almonds. A floral hint also emerges infusion after infusion if we brew this oriental tea using gaiwan. In the cup, the color of the liquor is very light straw yellow, transparent and bright.

Tasting Notes

GONG FU CHA

The first infusion of Silver Maofeng green tea is very delicate and mildly floral: hints of young bamboo and steamed carrots develop, followed by a savory sweetness that anticipates its assertive character. With the second gaiwan infusion, the vegetal hints become more pungent and take on the taste of boiled herbs and spinach, with a definite umami reminiscent of the savoriness of zucchini broth and a sweet aftertaste. The third and subsequent infusions bring out increasingly spindly vegetal and herbaceous notes, hinting at the flavor of artichoke and some grilled vegetables such as eggplant and zucchini. A slight astringency and some bitterness are also evident, although the finish leaves a sweet sensation on the palate, similar to that of baked pumpkin and pan-fried carrots, with good persistence.

WESTERN

Silver Maofeng green tea is characterized in the opening by sweet and delicate hints belonging to the vegetable sphere, such as corn, carrots, and cannellini beans. Slightly more intense notes of zucchini and bamboo then appear, with a present but slight savoriness that perfectly balances the sweeter notes. On the finish there are some herbaceous and fresh notes, like freshly cut grass, while the persistence reveals sweet and slightly floral hints, with even a hint of acacia honey. The body is light and smooth on the palate, with a very slight astringency that is never intrusive.

Place of origin

Yunnan, China

Production

Silver Maofeng green tea 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 enzyme activity and prevent oxidation of the enzyme. After these stages the leaves receive their characteristic flattened shape and are left to rest so that they lose some of the residual moisture inside.

How to prepare

We strongly recommend infusing Silver Maofeng 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 80°C and proceed to an initial infusion of 25 seconds. 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 (25 – 30 – 35…).

This tea has a longevity of about 5-6 infusions.

For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 80°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.

Silver Maofeng is recommended to be stored in a cool, dry place away from direct sunlight.