Mao (hair) jian (point or peak) is a perfect example of delicate Chinese spring greens. In dry appearance the tiny silvery buds are off set by the darker secondary leaves, which turn bright green when steeped. The refreshing vegetal aroma gives way to hints of asparagus and bamboo, and its 'cloudy' appearance is a result of millions of superfine hairs from the tiny spring buds. It takes about 30,000 bud and leaf sets to make up a pound of tea, with each batch gently hand-rolled to twist and twirl the leaves into it's final shape.
The original 'Dragonwell', a pressed flat yellow shaped leaf of the bud and leaf set, hand pressed in a hot wok. Grown on high mountains away from the city centers that Dragonwell is subject to, the pristine air and water quality produces a high chestnut fragrance and long lingering fresh taste on the palate. We feel that the Dafang Green is superior to the Dragonwell Green this year, so please taste and compare!