- Tea Knowledge
Though its appearance might resemble that of Biluochun, the broader curl of its white-haired leaves suggested 'Yugou', 'fish hooks', and was the tea's first moniker before being renamed by none other than Mao Zedong. Initially an imperial tribute tea, it is often included in lists of ten famous Chinese teas and has been a rising star since the Chairman singled it out for increased production—and its winning qualities are immediately apparent.
Soft and warm, the pale infusion caresses the palate with a velvety medley of flavours, evoking a freshwater mineral pool in a forest grove: a nutty vegetality resembles raw filberts, while the delicate fruitiness of elderflower lingers in the nose. With confident, unremitting patience, it is sure to hook the drinker, as it has great and small for centuries past.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.