Mapo Green is produced by skilled farmers in and around Jianshi town, on the north-east of Enshi, Hubei. We have traveled there recently and been stunned by the warm hospitality of local people and their old style green tea making tradition. Their tea, contrarily to Enshi Yulu, is still made in the old way and non-steamed. So it retains a fresh, poignant, fresh leave flavor that we rarely found in other green teas in China. It also has a raw chestnut scent in it that we found surprising. 
 
Water Temperature: 95 to 100°C
Utensils, or Chaju (茶具): glass cups, or Dehua Baici. The locals just pour the leaves into a 
glass and infuse them with boiling water. They wait some minutes and then drink it.