This loose leaf tea comes from the famous Zhejiang region renowned for producing some of the sublime green teas. Grown in the mountain terroir of Zhejiang, the harvesting takes place once per year during the early spring season within a window of 7 days, when the leaf is still young and succulent with only one bud and one young adjacent leaf both same length. The term Mao Feng is associated with the region, cultivar and importantly the high quality of the harvest. Our Imperial Zhejiang Mountain Mao Feng is a perfect example of an authentic version this special tea.
This tea goes through minimal processing, therefore preserving the fresh and subtle flavour combinations unique to its cultivar. Once the leaves have undergone a withering process it is then gently twisted and rolled in order activate the enzymes and create the characteristic thinly curled leaves. Finally, the processed leaves are dried by blowing hot air to stop the oxidisation process and savour the flavour of the tea. Unlike other harsher drying methods such as pan toast, or oven baking, hot air method is favoured by the tea experts of the preserving the purity of the taste.
Region & Time of Harvest
This tea is harvested in early spring in the Zhejiang region in China.
