Bio Gu Zhang Mao Jian

Spring harvest of high mountain green tea from the Wuling Mountains in Guzhang County, Hunan Province, south-central China. The leaves come from bushes of the Bi Xiang Zao cultivar grown at an altitude of around 1000 meters. The name Mao Jian refers to a tighter style of rolling the leaves (whereas Mao Feng is a looser style of rolling). A more tightly rolled, dark green leaves of a wire-like shape and a delicate sweet aroma with notes of freshly baked cake and white chocolate. A clear, light green brew with a beautifully balanced flavor with sweet vegetal notes, spicy notes of green pepper, a pinch of chili, and a pleasant vibrating bitterness in the aftertaste.

Preparation: Allow 1 teaspoon (5 g) of tea for 200 ml of boiled water, cooled down to 75°C, and steep for 50 seconds. For the second infusion, cool the water down to 75°C, and steep only for 15 seconds. You can prepare the third infusion in a similar way.