Ye Sheng Mao Feng, A, 2025

Green tea made from the leaves of ancient tea trees.

The neat, small, yellowish-green spirals smell of green peas, sunflowers, and green beans; the aroma is delicate and very fresh. As the tea warms, a buttery, spicy scent of pumpkin seeds emerges on your breath.

The infusion is a delicate yellowish-green color, slightly cloudy from the tea leaves during the first steepings. The aroma is rich with garden vegetables: zucchini, green peas, and salad greens. The flavor is soft and sweet, with a bright accent of pumpkin seeds, along with hints of sunflower, cucumber, and broccoli. Subsequent steepings add a touch of basil, resulting in a slightly more tart tea with a distinctive blackcurrant flavor and aroma. After several steepings, steamed leaves in a gaiwan smell like the tart and slightly sour juiciness of a young forest, warmed by the sun. The tea's aftertaste is light and slightly sour, with floral notes.

It evokes a feeling of moderate alertness, mental clarity, and a surge of energy. This tea is refreshing and uplifting with its spring-like bouquet. It's suitable for any time of day, except bedtime. When carefully brewed, the tea is light and unobtrusive, and the low water temperature introduces a gentle amount of caffeine into the infusion.

This tea will appeal to lovers of delicate flavors and aromas. A curious, unusual green tea, it's worth a closer look for lovers of gently heated Taiwanese oolongs.

How to brew

Steaming

• Teaware: porcelain or glass teapot, gaiwan
• Water: 60-75°С
• Ratio of dry tea leaves: 5-6 g per 100 ml of water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or glass teapot
• Water: 60-75°С
• Ratio of dry tea leaves: 7-9 g per 1000 ml of water

Infuse for 3-4 minutes