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Huang Shan Mao Feng
Green tea from Jing Tea Shop,
I was very curious about this tea in
particular because I've very much
enjoyed Norbu's large-leaf green tea from Yunnan also called "Mao
Feng", but I suspected it was quite different from the 'real thing',
and wanted to see what the original was like.
Medium green, thin twisty leaves
5 grams in a 200mL pot with about 150mL of water, 150 degrees
First infusion 30 seconds, warm, sweet, a certain smoky/toasted/grilled
2nd infusion 20 seconds, pale green liquor, the sweet warm flavor is
still there, but the toasted vegetable flavor--not a bitterness,
perhaps a touch of astringency in it--is dominant now.
Ran out of time, so I added cold water and set the leaves to the
refrigerator to try to get one more steeping out of them. But the
resulting infusion, a day later, has a strong bitterness underlying a
delicious fresh sweet vegetal flavor; I did not finish it. I also
forgot to shoot the leaves after infusion, but they were pale minty
green, long, thin, rolled almost into little cylinders.
I used a quite moderate tea-to-water ratio, and very cool water with
short brewing times, all designed to moderate and minimize any
bitterness. This is a tea that sat, sealed from the shop,
for some months before I opened it, so it might have lost something re:
freshness. Before assuming this just isn't my cup of green tea,
I'll try it again--it took me nearly a year to 'get' Dragon Well, after
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