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“The leaves for this tea are contrasting light and dark green braided leaves. The dry aroma has overtones from its wok firing and vegetal notes you can pick out. This tea brews a vivid amber liquor...” Read full tasting note
The Lincang tea gardens are situated in southwestern Yunnan province between Myanmar and the Mekong River. Yunnan is home to the largest collection of tea plants in the world – 199 varietals. To make Lincang Maofeng a large leaf varietal is used for its beautiful leaf shape and strong, smooth flavor and aroma. After harvesting, the leaves are withered to reduce their moisture level and then gently pan-fired using a large wok. The leaves are rolled and then re-fired in a process that is repeated several times until arriving at the correct shape, aroma and residual moisture level.
The tea has a rich, nutty, vegetal flavor and slightly smoky aroma reflecting the pan firing. In many ways Lincang Maofeng is a more complex version of a Dragon Well green tea that is also pan fired, or similar to a very green oolong. The Yunnan tea leaf allows for multiple infusions that stay smooth, even with long steepings.
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The leaves for this tea are contrasting light and dark green braided leaves. The dry aroma has overtones from its wok firing and vegetal notes you can pick out.
This tea brews a vivid amber liquor and provides a steeped aroma reminiscent of grilled squash and charred leeks.
The flavors are less subtle. Strong astringency with fired notes similar to a camp firey Lapsang Souchong and notes of charred leeks match with nutty textures in the finish and a long tail.
I happen to enjoy these strong teas from time to time and am excited to find another Yunnan tea I can pick from.
I would recommend this tea for fans of Gunpowder green teas, Lapsang Souchong black teas and less malty Assam teas.
