Interesting Yunnan Green.

[bryan_drinks_tea]

So the other day I made an order from Norbu, getting the spring 2010 mao feng green from yunnan. it tasted very much like a first flush darjeeling.
i looked at the leaves, and saw a little oxidation. anyone think that this could be the cause?

[bagua7]

Indeed it is but I'd call it a weird green, closer to a white tea rather than the green category. Could it be caused by its location, southern China, a bit semi-tropical area, hence fire, which burns the tea leaves. It's just a guess. I am no tea expert.

[debunix]

I think the interesting fruity and floral quality is not so much the processing, but the leaves--the larger-leaved v. assamica cultivars. But of course the delicate processing of this particular tea keeps the delicacy of it intact. I note some similarities of flavor with other yunnanese greens, like the 'jade pole' I got from Yunnan Sourcing, but the Mao Feng is unique in being so easygoing when brewing, and so hard to screw up.