Exact quantities, then the method.
A good Mao Feng cup is sweet, smooth and faintly peachy, with none of the bitter, grassy edge most people get from Green Tea. The single biggest fix is the water: boiling water scorches green leaf. Cool it to around 80C, keep the steep short, and you get the delicate, naturally sweet cup this tea is known for.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Mao Feng Green Tea Cup recipe. Canonical: https://teas.co.uk/recipes/green-tea/the-standard-mao-feng-green-tea-cup/
It uses Teapigs Mao Feng Green Tea, a whole-leaf Chinese green tea. One mug, a few minutes.
You'll need
- 1 Teapigs Mao Feng Green Tea tea temple
- 250ml fresh water, boiled then cooled to about 80C
- No milk; green tea takes none
- A thin slice of lemon, optional
Method
- Boil fresh water, then let it sit 2 to 3 minutes off the boil, or add a splash of cold water, to bring it to roughly 80C. Boiling water is what makes green tea bitter and grassy.
- Put the temple in the mug and pour the cooled water over it.
- Steep 2 to 3 minutes only, no longer. Green tea releases astringency fast; a short steep keeps it sweet and smooth.
- Lift the bag out without squeezing, which would press out bitterness.
- Drink it as is to taste the natural sweetness. A thin slice of lemon suits it; never add milk.
- You can re steep the same temple once more, a little longer, for a second lighter cup.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Mao Feng Green Tea, 15 Tea Bags 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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