Long Kou Maofeng | Green

This tea is certified organic.

LONG KOU MAOFENG is an elevated take on the classic maofeng style. Maofeng ("hairy peak"—a reference to the downy buds that pervade this tea) is functionally a catch-all term for the many savory, slow-baked green teas originally hailing from the Huangshang mountains of Anhui province, where it's produced with a type of Da Ye ("big leaf") tea bush native to the region. 2019's lot comes to us from Guangxi, in China's deep south. Our partner's semi-wild tea garden there turned out an especially fruity and tangy version using the original Da Ye varietal the southern Chinese tea zones are famous for.

Twiggy and twisted in appearance, LONG KOU MAOFENG is a Guangxi novelty. Teas of the Da Ye ("Big Leaf") cultivar tend to be downright huge—and especially unusual in the production of maofeng, a green tea style native to eastern Anhui province. This translates to a finished tea with enhanced durability and compounded complexity of flavor. When our long-time farmer in Liuzhou (lauded for his prize-winning and labor-intensive jasmine teas) showed us his take on this style, we bought up the entire lot. Tropical and sweet, the traditionally savory tones of maofeng teas play second chair to mouth-puckering notes of candied pineapple and citrus zest. Medium-bodied, easy-drinking, and with an almost imperceptible tone of char (owing to the old world drying methods of low-temp charcoal and wood roasting).

Steep with cool mineral water for a sweet, hay-like experience, or for a shorter time with water just off the boil for a more classic green tea profile. Mixes well with bright simples and seltzer.


notes —
 
baked pear | sweet corn | mellow

nomenclature — mao (白)—"hairy" | feng (皓)—"peak"

style — maofeng

plucking standard — mix of 1:1 and 1:2 (bud:leaf)

cultivar — da ye ("big leaf")

region — liuzhou, guangxi, china

locale — long kou farm

producer — mingfu lei

vintage — spring 2019


BREWING GUIDELINES

(use freshly boiled spring water)

modern
[300 ml+ vessel — BOLI, large teapot]

4 grams — 180°F (82°C) — 3 minutes

traditional
[150 ml- vessel — small teapot, gaiwan]

6 grams — 180°F (82°C) — 10 seconds
+15 seconds each additional steep