In wicker baskets, this early-pick, large-leaf Mao Feng slowly turns from its green harvest colors to rich shades of gold and black. Air on leaf oxidizing the leaves, in a matter of hours creates this lush, naturally sweet black tea. Grown in Fujian Province, this lot was harvested at the time of the Qing Ming holiday in April 2020. Lot #2.
Lot was grown on a farm in Fuding County. While known primarily for Dai Bai varietiesof white teas, over the years we have found excellent black teas from this region as well. Its high elevation contributes to development of the leaves' body and flavors. The appearance of the leaves was enticing as they are very large, consistent in shape and offer a great mix of gold buds and black leaf. Aroma is soft yet rich. The taste is lush and naturally full of flavor.
The tea maker elected to take this lot to black tea as local domestic market is strong for black tea offerings. It was grown at an elevation of 600 meters. The lot was processed early in April as this spring seeason warmed day-by-day. The cultivar is a Mao Feng.
Taste is lush, wet and full-bodied. Tastes that come to mind include bright, coppery & clean. Naturally sweet, we find a hint of molasses and some fruity flavors.
A rounded teaspoon of leaf for 8-12 ounces of water at a temperature of 195-205 degrees F. Steep the leaves for two minutes and taste. This may be enough flavor or, if you'd like more taste, steep to 3 minutes. It will not over steep. Leaves will yield multiple steeps.