All tea/Green tea
Close up of Yunnan Mao Feng green tea leaves

YunnanMao Feng

毛峰

Lincang green tea · 2025

A moment for tea

Mao Feng means “downy peak,” referring to the fine hairs and pointed form of its young buds and leaf tips.

Chestnut, fresh greens and wildflowers.
A smooth cup with sweet pea and a soft, nutty finish.

Tea
Yunnan Mao Feng
Type
Green tea
Origin
Lincang, Yunnan, China
Harvest
2025
Format
Loose leaf
50 g$35
1
Brewing guide

Use water below boiling to keep the tender leaf fresh and sweet.

Teaware
A porcelain gaiwan, 100 to 120 ml
Tea amount
4 to 5 g
Water
Filtered water or low TDS spring water
80 to 85°C / 176 to 185°F
Preparation
Warm the vessel and add the leaf.

Drain completely between pours. If the cup becomes too strong or drying, shorten the next infusion or let the water cool slightly.

For a larger pot, try 3 g in 200 ml at 80 to 85°C for 60 to 90 seconds, adjusting to taste.

Infusion timings
1st infusion
10 seconds
2nd infusion
15 seconds
3rd infusion
20 seconds
Following infusions
Extend gradually as the flavour softens.

Empty the vessel fully between pours and adjust the timing to taste.

Water ratio

Start with 4 to 5 g of tea per 100 to 120 ml of water.

Measure the water used in each infusion. Reuse the same leaves and adjust the quantity for a lighter or fuller cup.

Storage

Keep tightly sealed in a cool, dry place, away from sunlight, humidity and strong smells. Open the pack only briefly when measuring the leaf to preserve its fresh fragrance.

Tasting notes

Freshness, flowers and gentle nuttiness

Yunnan
Mao Feng

Yunnan Mao Feng tasting profileIllustrative scores out of five: chestnut 4, fresh greens 4, wildflowers 3, sweet pea 3, soft fruit 2, body 3 and finish 4.12345TASTING PROFILEChestnutGentle nuttinessFresh greensVegetal freshnessWildflowersLight floralsSweet peaSoft green sweetnessSoft fruitMild fruitBodySmooth & brothyFinishLingering sweetnessIllustrative emphasis / 5 · a guide to the tasting notes
Green tea harvest dates and growth cyclesCalendar windows: She Qian before Spring She Day, Ming Qian before Qingming, Yu Qian commonly between Qingming and Guyu, and later spring. Growth cycles: first flush, second flush, and later flushes. These systems overlap and vary by region.READING THE GREEN TEA HARVESTCalendar dates and plant growth are different guides.01 / CHINESE SPRING CALENDARSHE QIAN · VERY EARLY SPRINGBefore Spring She Day, near the March equinox.A traditional term; the cutoff varies by year.MING QIAN · PRE QINGMINGBefore Qingming, around 4 to 5 April.An early calendar window, not a first pick guarantee.YU QIAN · PRE GUYUCommonly after Qingming and before Guyu.Guyu falls around 19 to 21 April.LATER SPRINGHarvesting can continue after Guyu.Later spring is not automatically summer tea.02 / GROWTH & PICKING CYCLESFIRST FLUSHThe first new growth after winter rest.First picking is the earliest round in a garden.SECOND FLUSHA subsequent cycle of new shoots.Not a universal synonym for pre Guyu.LATER FLUSHESSummer or autumn crops where gardens harvest them.Timing and character depend on local conditions.The two systems overlap; there is no universal schedule.Region · altitude · cultivar · weather · garden practice

Chestnut and fresh greens

A soft chestnut impression gives the cup a gently nutty sweetness. Fresh green notes bring clarity alongside it, creating a balance between warm, mellow flavour and the brightness of the young leaf.

Wildflowers and sweet pea

Light floral fragrance rises above a sweet pea character. These softer notes keep the tea delicate and expressive, with a mild fruit sweetness appearing as the infusion settles and cools.

A smooth, lightly brothy texture

The liquor ranges from pale green to light yellow. Its clean, smooth texture has a lightly brothy feel, giving the fresh flavours a little substance without making the cup heavy. The sweetness lingers gently after the sip.

Let the leaf open gradually

Short infusions bring out the relationship between greens, flowers and chestnut. A longer pour can give the cup more body, while cooler water keeps the expression softer. Follow the flavour from one infusion to the next and adjust the timing as the leaf opens.

← Return to the green tea collection
Origin & processing

The place behind the leaf

Lincang
Yunnan

Lincang · Southwestern Yunnan · China

Lincang regional elevationsXigui average elevation about 750 metres or 2461 feet; Banggai village average 1700 metres or 5577 feet; Mengku Daxueshan summit about 3233 metres or 10607 feet. Schematic comparison, not a surveyed route or the altitude of the tea garden.LINCANG ELEVATIONSTea villages and a mountain summit01,0002,0003,000Elevation (m)XiguiVillage average~750 m / 2,461 ftBanggai, MengkuVillage average~1,700 m / 5,577 ftMengku DaxueshanSummit~3,233 m / 10,607 ftIllustrative mountain profileHorizontal distance is not to scale
Regional reference heights. This tea’s garden altitude has not been confirmed.
Yunnan Mao Feng green tea processingFive stages from tender leaf to finished green tea.FROM LEAF TO TEAYunnan Mao Feng · Green tea1PickingSelect tender young leaf2SpreadingAllow the leaf to soften and lose moisture3Heat fixationSlow oxidation and preserve green character4Gentle shapingShape the leaf without tight rolling5DryingReduce moisture for the finished teaTender leaf · a fresh, smooth and nutty cup

The meaning of Mao Feng

Mao Feng means roughly “downy peak,” a name that recalls the fine pale hairs on young buds and leaf tips. The style is generally made from tender growth, often a bud with one young leaf, gently shaped so that much of its natural appearance remains visible.

A green tea from Lincang

This 2025 tea comes from Lincang in Yunnan. The region is known for Pu’er and Dian Hong, but its tea making traditions also include green tea. Here, the aim is to preserve a fresher expression of the leaf through early heating and careful drying.

Mountains and growing conditions

Lincang’s mountainous landscape creates varied growing conditions. Altitude, humidity, local weather and the position of a garden all influence how tea develops. Regional elevation figures offer context, but they do not identify the height of this particular garden.

Yunnan’s leaf character

Yunnan has a rich variety of tea plants, including large leaf cultivars. Its Mao Feng styles can offer a fuller, more substantial green tea character, with fresh vegetal flavour and gentle nuttiness. The particular cultivar and the maker’s handling both influence the final cup.

Spreading and heat fixation

After picking, the tender leaves are spread to soften and release some moisture. Heat fixation, also called kill green, then deactivates the enzymes responsible for oxidation. This early step helps retain the green character of the leaf.

Shaping and drying

The leaves are handled gently rather than tightened into compact shapes. Drying reduces moisture and finishes the tea for storage, leaving an open leaf form and a fresh, softly aromatic cup.

Recommended teaware

Tearoom Roji