Huangshan Maofeng Tea
Huangshan Maofeng Tea Attributes
Leaf Shape
Thin, flat and slightly curled, shaped like a sparrow's tongue, covered with silver hair
Liquor Color
Green with yellowish tint and golden fish leaves
Fragrance
Fresh and fragrant
Taste
Fresh and refreshing
Brewed Tea Leaves
Light yellow flowers
Table of Contents
Learn More about Huangshan Maofeng Tea
Huangshan Maofeng Tea Introduction
Huangshan Maofeng is a famous historical tea, named after the new tea leaves that are covered with white hairs and buds that are like peaks, and the fresh leaves are picked from the peaks of Huangshan Mountain. After the tea is brewed, mist surrounds the top of the tea, and the fragrance is overflowing, like the fragrance of orchids. After brewing, the buds and leaves float in the cup, and there is a saying that they are “light as cicada wings and tender as lotus seeds”.
Huangshan Maofeng Tea History
Huangshan Maofeng tea was created during the reign of Emperor Guangxu of the Qing Dynasty. In 1995, the special grade Huangshan Maofeng was rated as one of the “Top Ten Famous Teas in China” by the China Tea Company; in 1983, it received an honorary certificate from the Ministry of Foreign Trade and Economic Cooperation; and in 1986, it was selected by the Ministry of Foreign Affairs as a gift tea for foreign affairs activities.
Huangshan Maofeng Tea Origin
Taohua Peak and Ziyun Peak in Huangshan Scenic Area, Huangshan City, Anhui Province, as well as Tangkougang Village, Yangcun, Fangcun and other places outside the scenic area, as well as She County and Xiuning County
Huangshan Maofeng Tea Production Process
Special grade Huangshan Maofeng is harvested around Qingming Festival, and the picking standard is fresh leaves with one bud and one leaf just beginning to unfold; Grade 1 to 3 Huangshan Maofeng is harvested around Grain Rain, and the picking standards are fresh leaves with one bud and one leaf and one bud and two leaves just beginning to unfold, mature leaves with one bud and one leaf and one bud and two leaves, and fresh leaves with one bud and two leaves and one bud and three leaves just beginning to unfold. After the fresh leaves are picked, they are made through three processes: withering, rolling, and baking.
Huangshan Maofeng Tea Purchase Guide
Huangshan Maofeng is divided into special grade and grades 1 to 3. Special grade Huangshan Maofeng is further divided into upper, middle and lower grades, and grades 1 to 3 are divided into two grades each. The best quality Huangshan Maofeng produced in the areas of Taohua Peak, Ziyun Peak, Yungu Temple, Ciguang Pavilion and Songgu Temple. Well-known brands include “Wuxishan Brand”, “Qianqiuquan Brand”, “Yijiangyuan Brand”, “Zixia Brand” and “Caoxi” and “Xie Zhengan” produced by Xie Yuda Tea Co., Ltd.
Huangshan Maofeng Tea Quality Identification
The appearance of the special grade Huangshan Maofeng tea is like a sparrow tongue, which is even and strong, with visible tips, ivory color, and golden leaves. After brewing, the fragrance is long and clear, the soup is clear, the taste is fresh, mellow and sweet, and the bottom of the leaves is tender yellow, fat and sturdy. It can be described as “high fragrance, mellow taste, clear soup, and smooth color”. Among them, “golden leaves” and “ivory color” are the two obvious characteristics that distinguish the special grade Huangshan Maofeng from other Maofeng.
Huangshan Maofeng Tea Brewing Method
It is best to use a transparent glass cup to brew Huangshan Maofeng tea. For ordinary Huangshan Maofeng tea, the water temperature should be around 90℃, while for premium tea, it is best to use boiling water around 84℃ (after boiling the water to 100℃, let it stand for 2 to 3 minutes). The ratio of tea to water is 1:50, that is, 3 grams of tea requires 150 ml of water. Before adding tea, scald the cup first, then moisten the tea (inject a small amount of boiling water, just enough to cover the tea leaves, and soak the tea leaves for 1 to 2 minutes). Then use the “Phoenix Three Nods” method to brew, one high and one low for a total of three times. At this time, the tea leaves in the cup are like blooming orchids, floating up and down, very beautiful.
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