Origin: Fujian Province, China
Description: This tea is created from Meo Feng cultivar - which describes the high quality of the pluck which consists of early leaves and buds. The tea is withered, rolled into pearls and then slowly ripened. The appearance of the rolled leaf resembles that of a fiddlehead, a young fern slow to unfurl in the spring. This tea is grown in a region of Fujian Province that arguably produces the finest Mao Fengs, known for being lush and complex.
Tasting Notes: The tea holds an aroma like fresh hay, and steeps to reveal a delicate sour ale characteristic. The pearls unfurl to reveal a lush flavour and wet, full mouthfeel. Notes of hot cocoa are prominent among the vegetal qualities, offering a delightful blend of bitter and sweet. The dark chocolate depth is accompanied by a light dusting of cloves. This tea would pair excellently with chocolate cake and could stand up to the addition of milk and sugar.
Method 1: 3g per cup. 90ºC water. Steep 3 minutes.
Method 2 (Inspired by Gong fu style, using more tea and shorter steep time): 5g per cup. Rinse quickly with 90ºC water. Steep 1.5-2 minutes with 90-95ºC water. Resteep.
For both methods, leaves will offer several steeps.
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