Lake Tai Maofeng

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Green Tea

 

Lake Tai Maofeng

 

Oxidation: none
Manufacture: basket & pan-fired

 

Appearance: long, softly-twisted needle-leaf style
Flavor: Robust, sweet-earth flavor
Aroma: Refreshing, straightforward aroma
Liquor: Medium golden-green tea liquor

 

Jiangsu & Zhejiang Provinces, China

2018 Gu Yu tea
leaf pucked before May 6th

 

China Spring Green Tea: The spring season in China is divided up into 4 periods of time. The harvest dates of the most anticipated Chinese spring green teas, such as Longjing, are associated with certain dates on the agricultural calendar. The earliest plucked teas are the most desirable for sweetness and and delicacy, and these teas sell out quickly because production quantities are small.

 

This is the breakdown of production times. Teas plucked during these times are made just once a year.

 

  • Pre-Qing Ming or Ming Qian tea (leaf plucked before April 5th)
  • Before the Rains or Yu Qian tea (leaf plucked before April 20th)
  • Spring tea or Gu Yu tea (leaf pucked before May 6th)
  • Late spring or Li Xia (leaf plucked before May 21st)


Chinese spring green teas are sold by these seasonal designations indicating the time in the spring that the tea was plucked. The earlier the tea is plucked the morein demand and expensive it will be.

 

March: weather permitting, the arrival of early spring in mid-March begins the plucking season for some premium green and yellow teas in Western China. In Sichuan Province: Mengding Mt. Gan Lu; Mengding Mt. Huang Ya and Zhu Ye Qing are plucked in mid-March.

The earliest plucks of Xi Hu Region Longjing tea (Zhejiang Province) and tiny Bi Lo Chun (Jiangsu Province) begin to appear at this time as well.

In Yunnan Province leafy green and tender bud green teas by mid-March.

 

April: the month of April is the busiest time in eastern China for the production of premium green teas from all of the important green tea producing Provinces. First-pluckings of tea such as Anji Bai Cha; En Shi Lu Yu; Huang Shan Mao Feng; Long Ding; Lu Shan arrive before April 5th to receive the coveted Pre-Qing Ming designation. Yu Qian pluckings of these teas follow throughout the month of April.

 

img-more_seasonal Seasonal Teas Explained

Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170°F-180°F

Lake Tai Maofeng green tea, one of Tea Trekker’s most recent additions to our green tea selection, is a particularly delicious green tea. Grown and manufactured in the area around Lake Tai, near to Suzhou, Wuxi, and Yixing, just northwest of Shanghai, it is representative of a flavorful style of green tea that grows along the valleys from the coastal delta west along the Yangtze to the mid-section of eastern China around Wuhan and even down into Jiangxi Province.

This incredible tea reminds us of one of our all-time favorite Chinese country green teas: Ming Mei. For those of you who might remember this tea, we ‘discovered’ it on our first tea-sourcing trip to interior China in 2000; and we were able to source it for many years. It ‘disappeared’ a decade ago; however, after more than a decade of tasting possible green tea alternative sourcings for this flavor profile: Eureka! we have found it. And it makes perfect geographical sense because the Ming Mei gardens were on the southern rim of the Yangtze River valley in northern Jiangxi Province, near Lu Shan, deep in the heart of the ‘golden triangle‘ of eastern China tea production.

Green teas with an elongated, slender, needle shape, such as Lake Tai Maofeng (and Rainflower) are difficult to process. This is also an unusual shape for Chinese green teas, while not so for Japanese teas. Looking at our photos of this tea, one can imagine how long the fresh leaf must have been in order for the leaf to have shrunk to this extra-long size and shape during the complicated firing that prepared the leaf.

We have observed and participated in green tea being fired in the manner of this style – it is usually done in a very hot tea-firing pan by only the most experienced of tea-firers. It is very difficult to extract the moisture that is inherent in fresh tea leaf of this size and shape and still maintain the length and slender shape of the leaf. After the initial high-heat firing, the leaf must then be fired at low heat over several ‘sessions’ to reduce the interior moisture content while the leaf is shaped into its gentle curl and then dried.

Lake Tai Maofeng green tea tea prefers attentiveness when being steeped. Measurement is critical: use too much leaf and it will be bitter, use too little and it will not seem particularly interesting. The water must be well off the boil, similar to the temperature for a Japanese green tea, but not too cool or the flavor will hide inside the leaf until the 3rd steeping.

Steep time is short – or bitter elements will sneak into your cup. However, follow the simple steps required for this elegant tea, pay attention while it releases its complex flavors, and you will be in love with this tea forever.

This 2018 spring lot of Lake Tai Maofeng green tea rivals any eastern China needle-style green tea that we have had in the last 20+ years. But beware, this Lake Tai Maofeng green tea will spoil you for other eastern China green teas that you may encounter.

This particular lot is from 2018 and we think is just coming into its own. While we are all under the impression that green tea fades with time, it is not a universal truth, and some even improve (for a while) with a bit of age. This tea will be incredible throughout 2019, but we only intend that you drink it through the summer and then this year’s will hopefully be available and take its place.

Tasting Notes

First Steeping: 60-90 seconds
Second Steeping: 90 seconds to 2 minutes
Third Steeping: 2 minutes

If you like the little bit of ‘bite’ that is normal in the first infusion then that is great; if not, rinse the dry leaf quickly with cool water and then use water for steeping that is at the cooler end of our temperature recommendation: 170F.

Want to know more?

img-more_fuzz What is Tea Leaf ‘Fuzz’?