Introduction
Mao Feng Noir is a fine representative of tippy and robust black teas from China.
Hunan
Hunan is located in the middle reaches of the Yangtze River and south of Lake Dongting (hence, its name means "south of the lake"). Among well known attractions in Hunan are Changsha as a historical city, Dongting lake and Yueyang tower in Yueyang, Mt. Hengshan and Taohua-yuan nature reserve in Changde. It is also well known for its spicy food.
Mao Feng
Mao Feng translates to ‘Hair Peak’, referring to the soft, downy hairs that cover the leaves and similarity with the famous peaks of Hunan province.
Family
Mao feng teas have a long history in China. Some of the more famous Mao Feng teas include Huangshan Mao Feng, a famous tea of Anhui province in China. In making high grade Mao Feng teas, two leaves of equal length and one bud are used. The leaves undergo withering, a process whereby the leaves are partially dried in direct sun to make them supple. In the final step, the leaves are shaped and baked in bamboo baskets over low heat.
Season
Although Mao Feng Noir can be made at several times in the year, Black teas from Hunan are at their best in the summer. Mao Feng Noir is a very hardy tea and keeps well over time.
Brewing Suggestions
Chinese black teas can range dramatically in flavor and aroma but generally produce very full bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a “flatter” taste as opposed to a more “lively” taste from slightly cooler water. The full leaf of this tea is larger than other broken leaf or small leaf black teas and requires a slightly longer steeping time. We recommend steeping 1 to 2 teaspoons per 8 ounce cup of water (depending on the size and bulk of the leaf) for 4 to 5 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).
