Huang Shan Mao Feng translates to Yellow Mountain Fur Peak. This is considered one of the great teas of China. It is a must try for connoisseurs of Chinese green tea. Huang Shan Mao Feng comes from the Yellow Mountains in Anhui Province. Anhui Province is known for great teas and for being the area where modern loose-leaf tea was first developed.
This top quality Huangshan Maofeng is the masterwork among all kinds of teas. Leaves are picked in early spring, before the Spring Festival, when the buds are still tender and full of flavor. Only a bud with a single unfolding leaf is plucked to produce the top grade Huangshan Maofeng. The tea leaves look like tongue of sparrow. This tea is picked by hand, and then carried back to the factory. The leaves are withered naturally for a few hours before they are roasted in a high heat oven to stop the oxidation. Then a lower heat oven will slowly roast the tea in the span of two or three sessions, the length and intensity of each roasting depends on how much moisture is in the air.
The dry tea leaves are fresh green. When you brew this tea, the leaves will look just like the fresh leaves growing on top of the tea bush. The tea color is clean and translucent with a floral aroma. Again, it's even and strong, covered with silver floss. Especially, the ivory bud and golden fish leaf is the particular character of Huangshan Maofeng differentiated from other Maofeng teas. The cup of nonpareil grade Huangshan Maofeng is clean and light yellow. The taste is fresh, heavy and mellow. The pure aroma is high and long-lasting vegetal and sweet after taste.
Brewing Guide: We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1 teaspoon) for every 400 ml of water. Steep tea leaves in hot water 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.