"Mao Jian" translates to "hairy tip," a reference to the fine, needle-like leaves that carry a light coating of white down when picked — the visual marker of a high-grade batch. This one comes from Hunan province, China, hand-picked in early spring while the leaves are still tender and flavorful, which is where the freshness in the cup starts.
Hunan's tea country is known for misty mountains and rich soil, and those conditions show up directly in the leaf: an emerald green color that reflects careful, unhurried processing.
Brewed, it gives a pale jade liquor with a grassy, floral, nutty aroma. The body is smooth and medium weight, balancing sweetness against a quiet umami note. As the cup cools, chestnut and a hint of spring blossom come forward, and the finish stays clean, a little sweet, with a touch of mineral freshness. It's a tea best taken plain, without milk or sweetener, so those layers stay visible rather than getting flattened.
For brewing, use water around 80°C (175°F) rather than a full boil — that keeps the tender leaves from scorching and losing their delicate character. About 2 grams of leaf per 180-240ml of water is a good ratio, steeped for 2 to 3 minutes; push much past that and it starts to turn bitter. The leaves have enough left in them for two or three more infusions after the first, with the steeping time adjusted slightly shorter or longer each round depending on taste.
