Mao Jian

This exquisitely shaped tea is made from bud and top leaf sets harvested by hand in the first week of April, then pan-fired to prevent oxidation, as is typical for Chinese green teas. The care taken in processing is evident from the fine, delicate spirals: first, the leaves are rolled into ball shapes, and after a brief resting period, into curled twists. Organically grown, the style is a specialty of the Du Yun area in Guizhou Province, and a well-known traditional green tea. This farm’s forested environs mitigate temperature extremes, protecting the tender leaves and preserving their bright, fresh character. A cup evoking spring and summer, flavors of bamboo and seasonal vegetables—artichoke, asparagus—mingle with deeper, brothy and citrus rind notes. Note how the olive green and sage hue of the dried leaf brightens into colors of lime and fern after steeping. Prepare with water below boiling (~180°F) to maintain this tea's beautiful balance. Country: ChinaRegion: Guizhou ProvinceTasting Notes: dried pineapple, elderflower, bamboo shootHarvest Season: Spring 2024 2 oz Click here to order a small sample size of this tea. -- 180-185º F 3-4 grams, 2-3 minute steep ⅓ full, 1 minute steep