Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

drank Emerald Mao Feng by Teavana
300 tasting notes

Was looking at greens on Adagio and had a craving for something smokey, I thought of pulling out the Yunnan Emerald Buds but remembered the last time I burnt it and grabbed my tin of this instead. This was one of the last teas I picked up from the Heavenly Tea sale, we had bags of it arrive midway through the sale once most of the retired teas were sold. The large bags were labeled Huang Shan Mao Feng but we weighed it out and printed labels with Emerald. The supposed reason behind this is that one of the “gardens” we work with had an excess of this tea and asked if we wanted to include it in our sale.

So yes I would say its a lower quality version of HSMF though the leaves are whole they are smaller (usually a good thing) and greener, they are also less twisted and golden hued and taste less creamy and nutty. I don’t think they can hold up to being brewed 5-7 times like the Huang Shan (I’m only on three). However I do think this is sweeter and when I tried it in the store it seemed like a sweet smoke, but I don’t get than at home. What I do get is sweetened roasted nuts like they sell at fairs. There’s really no salinity and I can’t pin point a particular nut. There’s also some veg but its light, maybe sugar snap peas. Don’t feel like assigning it a number right now, its very drinkable (which is good as I probably have 6 oz to go through) but its nothing spectacular.

Preparation
170 °F / 76 °C 1 min, 0 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

Following These People