The outstanding characteristic of this organic Huang Shan Mao Fang tea is its sweetness, without any bitter taste. It is a famous tea from the "Yellow Mountains" in eastern China and the history and tradition of this tea go back to the Sung Dynasty (about a thousand years ago). The tea is picked in March. Each pick consists of two leaves and one bud or sprout and part of the pleasure of making this tea is the beauty of the leaves as they open in the light green brew. One can't fully enjoy this tea drunk "on the run"; it should be slowly, quietly savored, enjoying the subtle changes in taste and after effects of each infusion as the leaves open completely. About a teaspoon of tea for 150-200cc of water, 65 degrees C or just when the steam stops rising. Use a glazed ceramic teapot, Chinese covered cup, a dark tea bowl or tall glass.
