Mao Feng

The leaves come from the highlands of Zhejiang near Jiu Long Shan ("Mountain of the Nine Dragons") at about 500–600 m. There, cool temperatures, morning fog and slow budding ensure a delicate aroma profile and natural sweetness.

Harvesting takes place in early April. After picking, the leaves are gently wilted, then fixed by careful heating to stop oxidation. They are then carefully rolled and dried at a moderate temperature. This process preserves their color, sweetness, and delicate, clear elegance. The characteristic "criss-cross" shape is created by gently twisting the tender leaf tips.

Mao Feng works quietly. The delicately twisted leaf tips appear almost restless in the dry leaf, but in the infusion, they are very controlled: they open slowly, first releasing fragrance and brightness, and only then developing body. This is precisely its strength. You don't get a sudden burst of bitterness, but rather a smooth unfolding that continues cleanly from infusion to infusion.

If you brew it briefly, it remains feather-light and crystal clear. Give it more time, and it becomes rounder and fuller, without becoming heavy. The tea reacts more to brewing time than to heat. This makes it pleasantly controllable: you can keep it very fresh or deliberately brew it a little deeper without it becoming harsh. A green tea that remains precise in everyday use and yet has enough nuance to make you want to drink it several times in a row.

NOEMA is an independent tea house with a clear ambition: Only what we can stand behind in terms of taste, craftsmanship and content makes it into our product range.

We work with carefully selected partners who share our eye for quality. Every variety is tasted, compared, understood – and only included if it fulfills what we look for in tea: clarity, tranquility, and depth.