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“This was the last of the Huang Shan Mao Feng from Red Blossom. I had about 5g left. Since the last bit of it had a lot of the tea dust and broken leaves I put the dry leaves into a strainer and...” Read full tasting note
“I like.. although the Dragonwell is slightly smoother.” Read full tasting note
One of China’s ten famous teas, Huang Shan Mao Feng was gathered in early spring 2009 from Anhui Province’s Huang Shan (Yellow Mountain), a region legendary for its green teas.
Each bud and single leaf combination – often called Qichiang or “flagged spear” – is picked just hours after its tender leaves have unfolded. They are then withered, pan-fired and dry roasted to preserve the natural floral aromatics and verdant quality of the tender leaves.
Floral aroma of the leaves brew a crisp and lightly sweet tea, with a mild nuttiness and a clean finish.
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This was the last of the Huang Shan Mao Feng from Red Blossom. I had about 5g left. Since the last bit of it had a lot of the tea dust and broken leaves I put the dry leaves into a strainer and gently shook off the small bits. I was left with about 3g of dry tea.
The aroma of the wet tea leaves was reminiscent of yuzu; a citrus fruit that’s woody and refreshing. There was also a bit of toasty-nuttiness to it.
The liquor was easily drunk. The flavour was subtle. I found the mouth feel to be juicy but slightly astringent. In fact the astringency was a very nice compliment to the juiciness.
I like this tea but I feel it’s a delicate brew to make. For me, its not an everyday tea but one that takes some time and dedication to appreciate.
Overall, I think it’s a good green tea. Even though my cup is empty the taste lingers on my tongue.
