|"The taste only echoed the vegetal scent a little on the front, but a smoother character took over for the rest of the swig."|
Mao Feng isn't really a type of leaf, but rather a designation given to teas plucked and prepared using leaves and buds of the same length. There even exists a Keemun Mao Feng. The green tea version is plucked in early spring, and - depending on the weather conditions - batches may differ. TeaVert was right about the aroma, the twisty leaves gave off a rather sweet scent - requisite in their creaminess, too. The look of 'em also threw me; they were dark green bordering on brown, like a first flush pekoe.
Brewing instructions on the site recommended a steep of three minutes in 185F-195F water. This seemed a bit high to me, but given the dark color of the leaves, I was willing to try it their way. I went with 1 rounded teaspoon in 8oz of 185F for three.
The liquor infused to a dazzling bright (if pale) green, one of the more impressive colorings I've run into in awhile. The steam, though, smelled of cooked vegetables, which was a mild turn-off. I thought perhaps the brew temp was a bit much. The taste only echoed the vegetal scent a little on the front, but a smoother character took over for the rest of the swig. I can't say I beheld a fruit note either in the middle or in the finish. It...well...tasted like green tea. Can't say I have much more to add besides that.
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