Spring Maofeng

A classic example of Chinese green tea, picked in early spring. Fresh, crisp flavors are underscored by a rich, buttery mouthfeel when brewed at low temperatures, resulting in a creamy and vegetal brew with distinct notes of sweet corn.

Brewing Guide

This small-leafed tea is challenging to brew, but so satisfying if you get it just right. Because it can go astringent easily, it’s best to take a light hand.

To brew this tea using the hot and short method, please follow the guidelines below. To try the cool and long method, use 2 grams of tea and water at around 150-160 degrees, and let sit for a little longer than a minute. An easy way to achieve this is to skip the initial rinse, pour your water into the gaiwan and drizzle leaves into it. Leave the lid off and wait until the leaves settle into the bottom and open slightly, then decant.