I didn't. When I received this tea, I assumed mao feng was fancy, pu-erh speak. Wikipedia's article wasn't much help, saying only that it was a green tea from Anhui. Further investigation revealed references to keemun mao feng and golden monkey mao feng. A bit confused I turned to Bablecarp for a literal definition, and it turns out mao feng is a grading term meaning downy tip, a step above mao jian.
The dry leaf aroma was nutty at times, melon-ish at others.
After brewing it in a gaiwan first, then a kyusu--both had similar results, fruity, light, though the tea in the gaiwan had a touch of astringency--I decided to finally get around to experimenting with glass brewing. The method is simple enough, take a glass, dumps some leaves into said glass, add water, and from what I understand, this is a fairly traditional way of drinking tea in China.
First let me say this whole using-your-teeth-as-a-filter takes practice. While this method was attractive, I did not much care for the tea. It was lighter, chewy and nondescript, though the dregs had more flavor, fruity and astringent, that made it similar to a decent young sheng that's not too harsh.
The wet leaves are comprised of full leaves and lots of bits.
I welcome some feedback on this style of brewing. I used 3 grams per 8 oz at 160 F. Did I do something wrong?