94

This a review of the 2016, yet it doesn’t look like a tea that drastically changes. A remarkably complex and satisfying green tea. The dry leaves smell of orchids, honey and hay. The mouth feel is full with buttery smoothness and the tea finishes with hints of pine sap. This tea can hold up to hotter temperatures and longer steeps without developing strong bitter notes. Also a great tea to brew if your looking to get tea drunk.

BREWING RATIOS, TIMES AND TEMPERATURES

WASH
90 C (194 F) for 1 to 3 seconds

CHINESE STYLE
3.5 g/100 ml (1/2 cup) 90 C (194 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) 194 F (90 C)
Steep: one 2 minutes, second 3 minutes

SCORING
94/100 or 4 STARS

NAME
Imperial Xinyang Mao Jian Green Tea of Henan * Spring 2016
(Furry Tips)

PRODUCTION
Spring 2016

VARIETAL
Mao Jian

LOCATION
Xinyang Township Village, Henan Province, China

PICKING AND PROCESSING
First flush (first two leaves and bud)

ELEVATION
89 meters (292 ft.)

DRY LEAF APPEARANCE
Small, straight, slightly twisted, shiny, sage white/dark olive with fine downy hairs

DRY LEAF AROMAS
Orchid, grass and honey

WET LEAF AROMAS
Honey, orchid and hay (pine develops with further steeps)

TEA COLOR
Pale lemon yellow, white downy fluff floating on top

MOUTH FEEL
butter, silk, smooth with a refreshing finishing

TEA FLAVORS
Pine and camphor

EMPTY CUP AROMA
Citrus/pine sap

WET LEAF APPEARANCE
Small curled lime green leaves

BODY FEEL / CHA QI
Concentrated in the brain, lots of catechins in this tea!

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g 100 OZ / 2957 ML

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