Huangshan Maofeng

Non-oxidized tea
Jeanbb
Posts: 21
Joined: Tue Jun 23, 2020 3:13 am

Tue Nov 17, 2020 5:49 pm

Sweetestdew wrote:
Thu Nov 12, 2020 9:55 pm
Jeanbb wrote:
Wed Sep 16, 2020 9:09 am



@Sweetestdew

How many steepings do you usually expect and what brewing parameters do you typically use? I felt from the charcoal baked for example I got about 5-6 very high quality steepings and a drop off beyond that. Roughly 120ml of water for 4g.
Loved reading your tasting notes.

I tend to use the gong dao bei, thought I will begin to use the gaiwan so I can make gaiwan suggestions. But In a normal sized gong dao bei (250ml) I do four grams, but remember the gong dao bei style is slower brew so if you are quick brewing I think your parameters are good.
The second order with the qimen finally arrived by the way. Definitely significantly more enjoyable than the typical qimens I've had before, I thought the notes on your site were fairly accurate too. Very low levels of bitterness but still some punch on first sip, lighter body with elements much closer to a green mao feng in terms of floral and brighter notes. A nice but very mild maltiness, a hint of smokiness in the direction of some kind of sausage which sounds strange but very enjoyable, also some kind of a fruity sweetness I've had from Tong Mu jin jun meis before but more subtle. Really lengthy aftertaste with some of those greener mao feng elements present. None of the complexity pulls too much in any direction which is the most appealing aspect to me, I like that none of the initial hint of bitterness lingers after first sip as well and makes it extremely drinkable. Really, really nice tea. The mouthfeel is amazing too.

Also tried the osmanthus qimen, was enjoyable but definitely lacked the wow factor of the aforementioned tea. Would make a good daily drinker but I think I wanted more of the osmanthus, the straightforward flavour of this qimen definitely makes a great base for it.
Jeanbb
Posts: 21
Joined: Tue Jun 23, 2020 3:13 am

Mon Nov 23, 2020 1:56 am

On trying the samples from the second delivery I have to admit some of the complexity and overall strength of the She Xian seems to have even faded from the samples I tried the first round. Also definitely the example I was least impressed with, even if it was still a very enjoyable tea. The flavour profile of the Chan Shan appeals to me in that it doesn't require full attention to enjoy it or appreciate the subtleties, its just immediately distinctive even if not as balanced as the Hou Gu. Both are among the best greens I have had either way.

The qimen is *really* good, especially in terms of how lengthy it is that the flavours linger in the mouth and how they progress.
Sweetestdew
Vendor
Posts: 60
Joined: Thu Apr 11, 2019 10:33 pm
Location: Huang Shan, China
Contact:

Tue Nov 24, 2020 3:07 am

Love reading your notes. Glad you liked the Qimen.

Yea the Shexian lost alot of what made it really special. I think its because so much of what made it special was in the aroma which is usually the first to fade. I recently found a Fu Xi I liked and am considering switch the she xian for the fu xi on the website.
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Thu Apr 29, 2021 7:44 pm

Just made an order from @Sweetestdew

Seems 2021 spring has been good for mao feng based on his blog. With such nice shipping fee, maybe I'll skip the dhl mandatory sencha this spring.
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Sun May 30, 2021 9:06 am

2021 hou gu (monkey valley) wood fire baked mao feng from @Sweetestdew

An interesting description of the processing is provided here:
https://sweetestdew.com/blogs/tea-educa ... rcing-2020

This green tea can be wood fired and charcoal fired! I heard that historically, the high firing method in Huang shan was what later inspired the firing techniques in Wuyi.

The dry leaf arrived without air tight sealing - the bag was closed by wire. This concerned me for a bit...until I smelled the leaves: a nice subtle smoky scent and a hint of floral aroma.

viewtopic.php?p=36589#p36589

IMG_20210530_085855_864.jpg
IMG_20210530_085855_864.jpg (106.69 KiB) Viewed 6048 times
The leaves are beautiful- small, early spring buds, some tipped with signs of the firing.

Brewed 2g in 85 mL gaiwan. Boiling water of course!
60s /60s / 70s /80s /90s /100s / 2min / 3min /5min / 10min / grandpa brew
Early steep
Early steep
IMG_20210530_090012_791.jpg (100.41 KiB) Viewed 6048 times
Later steep. Note the black tipped buds probably from firing
Later steep. Note the black tipped buds probably from firing
IMG_20210530_090110_382.jpg (94.2 KiB) Viewed 6048 times
The first steep is dominated by the firing- which is not unpleasant. It is warming, slightly savory and smoky

The second steep has that sweet fresh green bean aroma typical of many chinese greens. The warming smoke remains

From the third steep onwards, an exquisitely complex flavor profile and aftertaste develops. The flavor is more savory than sweet- but not typical umami. In some ways, it reminds me of roasted gingko nuts and even stinky tofu but without the stink. It's hard to describe. The aftertaste is richly mineral laden and persistent.

This tea can be steeped out for quite a while. The later, longer steeps become sweeter.

I really like this tea. It is not cheap- but it is well worth trying.

Steeped my way, there is no bitterness. The astringency is mainly structural and not unpleasant.

The vendor prefers higher leaf to water ratio and cooler water ( maybe around 80 C?). He also likes to brew this in the gong dao bei.

I think this tea does very well scalded with boiling water in a gaiwan. I intend to brew it in Tozo's carbonized reduction clay in a bit.
Attachments
IMG_20210530_090214_511.jpg
IMG_20210530_090214_511.jpg (82.33 KiB) Viewed 6048 times
IMG_20210530_090324_285.jpg
IMG_20210530_090324_285.jpg (66.62 KiB) Viewed 6048 times
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Thu Jun 03, 2021 7:59 am

A follow up to the post above.
After a few sessions, the tea lost a lot of its flavors and aromas. I am storing it the same as my other green teas which don't exhibit this fast dramatic loss. Also, experimenting with a broad range of bottled waters, increasing leaf to water ratio and time did not help: the tea either remained bland or became unbalanced towards astringency. Therefore, I highly recommend contacting the vendor prior to the purchase to make sure to buy the option with the sealed bag. I was a bit cheap and only got the 1 ounce version - which is probably why i got a wire tied bag instead of a heat sealed one.

But - one thing has saved the tea for me!

Using Tozo's mumyoi carbonized reduction pot has resurrected a lot of the flavor - and in particular, concentrated the aftertaste. The flavor is less complex than my early sessions in the gaiwan, but still very good and much more satisfying than in the recent sessions with the gaiwan. The aftertaste is actually stronger and more interesting than even the first sessions.

In the pot, I've been brewing the tea at 2.3-2.5 g/100 mL off boiling water - same durations as described in the previous post. This pot is working quite well for at least this chinese green.
Attachments
IMG_20210608_165828_406.jpg
IMG_20210608_165828_406.jpg (72.08 KiB) Viewed 5886 times
IMG_20210606_100031_951.jpg
IMG_20210606_100031_951.jpg (78.54 KiB) Viewed 5901 times
IMG_20210603_073017_097.jpg
IMG_20210603_073017_097.jpg (92.11 KiB) Viewed 5962 times
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Fri Jun 11, 2021 12:01 pm

Drinking the last bit of this tea from the last two posts in a glass.

Seems to project the aromas out into the air the most of all the other methods.

Also has the least body.
Attachments
IMG_20210611_125411_006.jpg
IMG_20210611_125411_006.jpg (86.91 KiB) Viewed 5872 times
IMG_20210611_125459_471.jpg
IMG_20210611_125459_471.jpg (95.31 KiB) Viewed 5872 times
IMG_20210611_125608_617.jpg
IMG_20210611_125608_617.jpg (72.67 KiB) Viewed 5872 times
IMG_20210611_125700_471.jpg
IMG_20210611_125700_471.jpg (93.11 KiB) Viewed 5872 times
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Mon Jun 28, 2021 7:04 am

"100% hand made" 2021 huang shan mao feng from she xian via sweetest dew:
https://sweetestdew.com/collections/hua ... e-mao-feng

This seems to be the least favorite of the vendor because he finds it offers the lowest amount of flavor, albeit with minimal flaws.

The dry leaf opens up with a floral bouquet and faint smell of fresh green beans
IMG_20210628_065030_720.jpg
IMG_20210628_065030_720.jpg (69.24 KiB) Viewed 5770 times
----------
Brewed 2g/85 mL gaiwan - boiling water. 1 min / 1min / 1 min 20s etc for about 6 shorter infusions and then several untimed longer infusions.
----------
IMG_20210628_065103_072.jpg
IMG_20210628_065103_072.jpg (84.79 KiB) Viewed 5770 times
IMG_20210628_065212_203.jpg
IMG_20210628_065212_203.jpg (48.25 KiB) Viewed 5770 times
IMG_20210628_065256_627.jpg
IMG_20210628_065256_627.jpg (46.7 KiB) Viewed 5770 times
This is a light tea and has a comforting elegance: the mouthfeel is like a cloud of very fluffy grated daikon (oroshi). The floral bouquet lingers over the first few infusions. There is a light vegetal sweetness that forms a base. As steeps progress, a nutty savoriness emerges along with a mineraly aftertaste-but all light and relatively clean. There is no smokiness. To me this tea has an "ethereal" quality. Some time after drinking, there is a warming feeling. The longer infusions develop a creamy mouthfeel.
Attachments
IMG_20210628_065350_829.jpg
IMG_20210628_065350_829.jpg (72.14 KiB) Viewed 5770 times
m2193
Posts: 63
Joined: Sat Jan 23, 2021 10:31 pm
Location: Boston

Tue Jun 29, 2021 7:10 pm

LeoFox wrote:
Sun May 30, 2021 9:06 am

I really like this tea. It is not cheap- but it is well worth trying.
Chiming in here as well for anyone reading -- Those two sentences sum up my thoughts on all of Sweetest Dew's offerings that I've tried. Haven't tried the Gong Mei or the Daily Mao Feng, but I've tried everything else on the site. Was never a big green tea drinker before, but trying the available Mao Fengs was something else. Generally speaking, likes are harder to convey concretely than dislikes, and this is one of those instances for me. I can't put into words exactly why I think they're terrific; I just really like them. :D
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Fri Jul 02, 2021 7:29 am

2021 first pick cha shan charcoal baked mao feng from sweetest dew.

The dry leaf is a bit smoky but the smoke does not cross over too much into the brew. The smoke is a little peaty.

The flavor and immediate mouthfeel are a bit thin: there is a clear edamame note and a slight vegetal flavor. There is not much fragrance.

The action is in the aftertaste. As. I swallow each infusion, I can feel some material being deposited and layered in my mouth and down my throat. It leaves a vitamin pill coating minerality that reminds me of some yancha. The edamame savoriness also seems trapped and concentrated in this deposit, which enables a "slow release" of flavors and retro nasal aromatics over time. These flavors seem to transform over time, sometimes becoming more nutty and even fruity. These deposit effects are more prominent when the tea is infused for 2+ minutes with boiling water. Some prickling astringency is also concentrated in this deposit, which presents a clear constraint on the brewing parameters.

It seems this tea needs to be pushed hard- otherwise it will be a bit flat. I did a few sessions to confirm. 2g/85 mL boiling water for 1 minute is not good enough. At the same ratio, will need to start at 2 minutes. This could be pushed to 4-5g/100 mL but the astringency might be limiting.

Overall, an interesting experience, particularly in the aftertaste.
Attachments
IMG_20210701_160559_365.jpg
IMG_20210701_160559_365.jpg (72.64 KiB) Viewed 5654 times
IMG_20210701_160623_064.jpg
IMG_20210701_160623_064.jpg (78.2 KiB) Viewed 5654 times
IMG_20210701_160733_702.jpg
IMG_20210701_160733_702.jpg (45.84 KiB) Viewed 5654 times
IMG_20210701_160905_276.jpg
IMG_20210701_160905_276.jpg (30.37 KiB) Viewed 5654 times
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Sun Jul 04, 2021 10:49 am

A special tea for a special day:
2021 Huang Shan Mao Feng from DaXueJiaDao:

viewtopic.php?p=37648#p37648

The terroir is Chong Chuan - the original source for the first Huang Shan Mao Feng. The label is lovingly hand painted by the tea maker.
IMG_20210704_073717_873.jpg
IMG_20210704_073717_873.jpg (53.11 KiB) Viewed 5592 times

The petite, furry leaves have a very mild floral scent. No smoke at all.
IMG_20210704_100535_533.jpg
IMG_20210704_100535_533.jpg (65.2 KiB) Viewed 5592 times

Kiwon recommends pushing it at 5g/100 mL with relatively shorter gongfu steeps using boiling water.

I brewed using my standard 2g/ 85 mL boiling water starting with 1 minute and going up. Drank the tea with an empty stomach to test the astringency.

IMG_20210704_073835_772.jpg
IMG_20210704_073835_772.jpg (62.98 KiB) Viewed 5592 times
IMG_20210704_100709_679.jpg
IMG_20210704_100709_679.jpg (55.74 KiB) Viewed 5592 times
IMG_20210704_073805_521.jpg
IMG_20210704_073805_521.jpg (27.47 KiB) Viewed 5592 times
IMG_20210704_100832_449.jpg
IMG_20210704_100832_449.jpg (32.2 KiB) Viewed 5592 times

The first steep is mild but not flat. Mouthfeel is smooth with an elegance that sits between crisp clarity and soft thickness. There was a floral scent from the leaves but not in the infusion. A light, creamy but refreshing amuse bouche.

Went to 1:30 for the second steep. The tea soup starts off the same as the first infusion but slowly, letting it rest on the tongue for a few seconds and..an exquisite flavor develops. Literally brought tears to this fox's eyes...

What is this?

Very hard to describe...

...a creamy savoriness that is at once like spring peas just from the fields gently heated on a pan under a lid for a few seconds in its own juices and some fresh, sweet butter- at once that and also dried wild mushrooms made into a crystal clear broth. From time to time, a fruity sweetness sparkles like a diamond slowly turned in the light.

The subsequent infusions slowly increase in volume and complexity before calming down into warming, serene tea .. over 10 infusions and still going. The leaves themselves are very tasty and tender.

Astringency? The right amount for a beautiful mouthfeel. Truly, a very special experience.
Attachments
A later, darker infusion.
A later, darker infusion.
IMG_20210704_100930_311.jpg (32.84 KiB) Viewed 5592 times
User avatar
Bok
Vendor
Posts: 5782
Joined: Wed Oct 04, 2017 8:55 am
Location: Taiwan

Sun Jul 04, 2021 7:55 pm

LeoFox wrote:
Sun Jul 04, 2021 10:49 am
Kiwon recommends pushing it at 5g/100 mL with relatively shorter gongfu steeps using boiling water.
Thanks for mentioning this! No idea where people always do get the ideas to brew Chinese greens like Sencha... probably due being mainly Sencha drinkers or Chinese green of low quality? Low grade Chinese green might benefit from not tickling out the nasties with heat, but better ones? Not really.

LeoFox wrote:
Sun Jul 04, 2021 10:49 am
Drank the tea with an empty stomach to test the astringency.
That is some commitment in the name of discovery. Kudos!
User avatar
LeoFox
Posts: 1777
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Tue Jul 06, 2021 7:03 am

Brewing this tea once more
viewtopic.php?p=37647#p37647

Yielded an interesting finding about the reduction mumyoi


In the clay's attempt to smoothen the aftertaste and bring forward the body, it brewed a very slippery smooth and surprisingly fruity infusion. However by doing so, it smudged out the amazing flavor complexities that seemed to float in mid air from the gaiwan.

I guess this is expected in some ways. With sencha it consistently rubbed off the umami to bring forward the more hidden aspects of the tea.
Attachments
IMG_20210706_075615_199.jpg
IMG_20210706_075615_199.jpg (56.93 KiB) Viewed 5468 times
User avatar
tjkdubya
Vendor
Posts: 157
Joined: Sun Sep 22, 2019 12:57 am
Location: Beijing
Contact:

Tue Jul 06, 2021 8:39 am

Very cool observations... Give a little, take a little. No neutral way to brew a tea, even porcelain!
User avatar
tjkdubya
Vendor
Posts: 157
Joined: Sun Sep 22, 2019 12:57 am
Location: Beijing
Contact:

Tue Jul 06, 2021 8:51 am

Maofeng is a delicate tea in many ways, and even subtle changes in brewing in a gaiwan can show different aspects of the tea.

One thing you can try next time to modulate the texture and aftertaste of the tea in a gaiwan is to play around with the amount of agitation, both in pouring in water and pouring out the brew.

One extreme is to "drown the tea" from the bottom up. Off boil water, poured from a very low position, off the tea but not too off to the side that causes the leaves to turn over. The effect should be like a rising tide that drowns the leaves with minimal disturbance. Then pour out with a steady tilt, not jerky, also to minimize turbulence. With this kind of steep you can steep fairly strong.

Other extreme is for the pouring water from some height that whirlpools and turns over the leaves.

Compare resulting soup texture.
Post Reply