Wu Liang Mountain Mao Feng Organic Yunnan Green Tea * Spring 2017

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Bamboo, Butter, Chestnut, Citrus, Corn Husk, Cream, Floral, Grass, Hay, Honey, Honeysuckle, Lettuce, Lychee, Malt, Mineral, Orange Blossom, Peach, Pear, Smoke, Squash Blossom, Straw, Sugarcane
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
180 °F / 82 °C 0 min, 15 sec 5 g 4 oz / 109 ml

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2 Tasting Notes View all

  • “Another of the 2017 Chinese green teas I have been working toward finishing, I am down to my last three grams of this tea and feel comfortable posting a review here. With regard to Yunnan green...” Read full tasting note
    70
  • “A classic green tea of honeysuckle, chestnut and hay. Developing from hay and honeysuckle to a young tender chestnut with each steep. Very enjoyable and upbeat. A few stems and a variety of leaf...” Read full tasting note
    74

From Yunnan Sourcing

This lovely high mountain green tea from Wu Liang mountain of Simao is organically grown, but is no longer certified! “Mao Feng” is a high grade of Yunnan Large Leaf varietal green tea that is picked when just a few days old. Mao Feng is picked as one leaf and one bud and is covered in downy hairs. The taste is more mild than the “Zhen Mei” with more floral and fruit notes. The after-taste and feeling is protracted and pleasant!

Incredibly tasty and pure high mountain green tea!

We recommend brewing with 85-90C water with short infusion times (10s, 15s, 20s, 30s).

Spring 2017 harvest!

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

70
716 tasting notes

Another of the 2017 Chinese green teas I have been working toward finishing, I am down to my last three grams of this tea and feel comfortable posting a review here. With regard to Yunnan green teas, I am often a huge fan of the teas offered by Yunnan Sourcing as I feel they offer tremendous quality at a ridiculously competitive price point. Sometimes, however, I find a tea that misses the mark. This ended up being one of those teas for me.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 176 F water for 5 seconds. This infusion was chased by 14 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of hay, nuts, malt, and smoke. After the rinse, I found emerging aromas of cut grass and honey balanced by some indistinct floral touches. The first proper infusion then introduced aromas of straw, bamboo, and sugarcane to the bouquet. When I really pushed myself, I could even find some vague pear and lychee-like scents in the background. In the mouth, the liquor initially offered mild notes of hay, grass, straw, and malt backed by hints of bamboo. Subsequent infusions brought out the sugarcane, smoke, pear, honey, and lychee on the palate. The vague floral tones morphed into more pronounced notes of honeysuckle, orange blossom, and squash blossom. The previously indistinct nutty quality began to remind me much more of chestnut. New notes of cream, butter, tangerine, lettuce, corn husk, peach, and minerals also emerged. The later infusions mostly offered thin, superficial notes of minerals, hay, grass, and malt, though I could occasionally find traces of butter, cream, and corn husk lurking in the background.

This was such a temperamental tea. It started off largely bland and boring, offered a sudden wallop of sweet, floral, and fruity flavors, and then faded ridiculously quickly. I was grasping at just about any and every aroma and flavor component I could find by about the 40-50 second mark. While this tea offered a lot, it did not do so for any length of time. Trying it at a higher temperature did not improve it. That only muted the tea’s most unique and appealing qualities while increasing the astringency. Trying to brew it Western didn’t improve it either. All in all, this tea was appealing and enjoyable, but only for a very short span of time. I can only recommend it with reservations because of that.

Flavors: Bamboo, Butter, Chestnut, Citrus, Corn Husk, Cream, Floral, Grass, Hay, Honey, Honeysuckle, Lettuce, Lychee, Malt, Mineral, Orange Blossom, Peach, Pear, Smoke, Squash Blossom, Straw, Sugarcane

Preparation
6 g 4 OZ / 118 ML

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74
4 tasting notes

A classic green tea of honeysuckle, chestnut and hay. Developing from hay and honeysuckle to a young tender chestnut with each steep. Very enjoyable and upbeat. A few stems and a variety of leaf quality gives this tea a low to medium quality.

BREWING RATIOS, TIMES AND TEMPERATURES

WASH
3.5 g/100 ml at 80 C (176 F) for 1 to 3 seconds

CHINESE STYLE
3.5 g/100 ml (1/2 cup) 80 C (176 F)
Steep: one 15 seconds, two 18 seconds, three 21 seconds, four 24 seconds, five 27 seconds

WESTERN STYLE
1 Tbsp/1 cup (2 g/240 ml) 176 F (80C)
Steep: one 2 minutes, second 3 minutes

SCORING
76/100 or 3 STARS

NAME
Wu Liang Mountain Mao Feng Organic Yunnan Green Tea * Spring 2017
(Yellow Mountain Fur Peak)

PRODUCTION
Spring 2017

VARIETAL
Mao Feng

LOCATION
Phoenix Village, Wu Liang Mountain, Yunnan Province, China

PICKING AND PROCESSING
One leaf, one bud with downy hairs.

ELEVATION
3300 meters (10827 ft.)

DRY LEAF APPEARANCE
Medium, curled, moss green with accents of white sage. Smooth downy hairs that cling to some of the tea. A few clumps, a fair amount of broken leaves and a few leafs in each portion appeared to have over oxidized and have a brown/red hue.

DRY LEAF AROMAS
Honey suckle, fresh grass, and hay

WET LEAF AROMAS
Hay and Honey Suckle come through strong and as you continue to steep the chestnut begins to layer within.

TEA COLOR
Yellow Cream

MOUTH FEEL
Delicate Butter and mild sweetness

TEA FLAVORS
Young Tender Chestnut

AROMA (BREATHING OUT AFTER A DRINKING)
Honey suckle and hay

WET LEAF APPEARANCE
Medium/small leaves, whole/broken leaves, a few stems with a light and dark lime color with accent of red oxidation.

Preparation
180 °F / 82 °C 0 min, 15 sec 3 g 3 OZ / 100 ML

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