I brewed this tea in a gaiwan and got 3 infusions with fairly good results, although the 3rd brew was not that good. The tea has a medium light body with a sweetish flavor to the brew with a few fruity overtones.
2009 Mongshan Premium Maojian Tea
Premium Mongshan Mao Jian Tea
A 2009 first flush early Spring tea from Mongdingshan (蒙顶山) Sichuan, the place famous for its status as the oldest royal tribute tea producer since Tang Dynasty. It is now often sold as an “Mt. Emei Erui” to fatch top dollars.
This beautifully made mao jian leaves brew a flavor that is full, rich, smooth and distinctively fruity. It may be prepared in a regular teapot, a traditional steeping cup (known as a gaiwan), or in individual teacups.
Extremely palatable, it is that good. Highly recommended!
Do not use the boiling water to scald the tea leaves! Allow 1 to 2 tsp. of tea leaves per cup (8oz) of water. Cover with water no hotter than 80C, (158F) and allow to steep for 2 to 3 min.
