As spring just starts to break tea trees are busy producing their finest quality buds. The cold, foggy weather makes the buds grow very slowly giving them time to fill with the highest concentration of flavor and nutrient molecules of the year.
Those buds alone make it into our favorite green tea—Duyun maojian. Maojian translates to furry tip as each bud has tiny soft white fur on it. Skillful hand processing retains this nutrient rich fur which adds an interesting turbidity to the brewed tea. Make sure to use 175F/80C water-never use boiling water--for brewing and you will get a superior green tea carrying the fragrance of cinnamon, pine needles and floral fruit. The flavor is of roasted chestnuts and light cinnamon without delivering any bitterness or astringency. This family farm has 2 strengths of this tea based on growing terroir, trees and processing techniques. So if you like a milder green tea this is the one for you.
Storage: Store unused portions sealed in an airtight bag away from sunlight in the freezer at 5F/-15C or below. If freezer space is not available then put in the coldest part of your refrigerator.
Brewing water: Soft water, distilled water, and hard water will all ruin this tea. The finest results are from the natural spring water on Duyun Mountain, which is not available unless you live on Duyun Mountain. The good news is Earth20 mineral water works very well.
Brewing temperature: 175F/80C. Don’t use boiling water.
Brewing method: 3g tea leaves (~1 heaping Tablespoon), 250ml (~1 cup) water each time in a clear glass for about 1 minute. Adjust steeping time to suit your individual taste.
Notes: This tea can also be brewed in a Chinese gaiwan or a small pot with quick infusions for sharing with high quality results.