2013 Early Spring Premium Yunnan Mao Feng

3.5 stars  3.5  1 review  Added 27.03.2013 by Eternal Spring, Tea status: [161] A 5289x
2013 Early Spring Premium Yunnan Mao Feng
2013 Early Spring Premium Yunnan Mao Feng 2013 Early Spring Premium Yunnan Mao Feng 2013 Early Spring Premium Yunnan Mao Feng

Category: Green tea

Country: China

Province: Yunnan

Harvest: February 2013

Shop: LongFeng.cz

LongFeng.cz

Tags:

Description:

Grade: AA+
Cultivar: Yunnan Da Ye
Harvest area: Si Mao, Yunnan
Yunnan green tea produced from Yunnan Large leaves varietal tea trees, medium dize leaves, high quality, greeny infusion pleasantly strong, harmonic, characteristically fresh aroma with floral and fruity tones.


Steeping:

5g/dcl, 80°C water, steeping 25/30/45/60s. It is better to use colder water and steep longer time


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Eternal Spring
27.03.2013 13:09:41
Eternal Spring

Yunnan spring 2013 - take two - Mao Feng AA+

5 stars 3.5 This review helped: 0 / 0

Yunnan Mao Feng is the tea grade AA+. Leaves are little bit bigger, some of them not well rolled. You can notice browny leaves after steeping. I am using colder water about 70°C and longer first steeping for about 30sec. The infusion is clear and greenish. The aroma is fresh, floral and sweet. Compared with Long Mei of the same delivery, the price is little bit lower, but there is not much difference in taste. Only those brown leaves, thus giving him 0.5 stars less. Still, this is an excellent tea. This year's first harvest of Yunnan green teas is really good.

7g per 170ml gaiwan – 70°C –30s/35/40/50/60


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Quotes - Green tea


„In general, lower-quality green teas are steeped hotter and longer, while higher-quality teas are steeped cooler and shorter.“

green-tea-leaves-steeping_md
Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q459] [s59]




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Quotes

„Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can be done by a large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniformed edge. Due to the manual labor involved, this method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal pu'er bǐng are still manufactured.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q506] [s62]

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