An early-picked green tea made from young buds and leaves by Mr Feng in Qimen, together with other families who farm naturally without pesticides or artificial fertilisers on plots averaging 2.5 acres.
We already knew that Mr Feng’s co-operative were capable of producing excellent green teas, having stocked their Mao Feng two years ago, but this year we were bowled over by this less heralded style of tea made predominantly from semi-wild trees picked in late-March before Qing Ming.
Unlike Mao Feng the leaf has been shaped in the wok and is made up of wiry green and silverish, downy buds, brewing almost clear with a lovely aroma of grilled vegetables and notes of melon and cucumber. Although delicate in body, the mouthfeel is thick and the aftertaste is sweet with a mild astringency and bite.
Brew with water cooled to around 90°C and 3-4g of tea per cup to make three or four good infusions.
Mr Feng’s Co-Operative, Qimen, Anhui, China
SIZE OF FARMS
2.5 acres (average)
PLANTS AND PROCESSING
Camellia Sinensis Sinensis. Harvested late-March 2019.
90°C, 3-4g per cup. 3 infusions.
Mr. Feng is the headman of one of the original Qimen tea villages . The village is located high on Huangshan mountain between 700 to 1000 meters above sea level and surrounded by tea trees several centuries old that were responsible for the initial fame of both Huangshan Mao Feng and Keemun tea. In Mr. Feng’s village there are 70 families producing just 7000 kg a year, all naturally without pesticides. Unlike many of villages we visit in China, the living standard of Mr. Feng’s village is not high and it is difficult for them to compete with the cheap mass produced Mao Feng and Keemun teas made elsewhere. However in 2006 Mr.Feng managed to finance and build a road to the village from the area’s major road, breaking the cycle of poverty in the village by allowing tea to be transported quickly and easily. He is now working very hard to help the village to build a better school and clinic.
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