HuangShan Maofeng green tea

HuangShan Maofeng is one of China’s best-known green teas, originating from the Huangshan Mountains in Anhui Province. The region’s humid, misty climate and high-altitude tea gardens encourage slower growth, contributing to the leaves’ refined aroma and smooth character.

In its name, “Mao” refers to the fine down covering the young buds, while “Feng” refers to their pointed shape, reminiscent of a mountain peak. The carefully selected young shoots are gently processed to preserve their freshness and natural aromas.

The dry tea consists of long, slender, slightly curved leaves in shades of green and yellow-green. Once infused, it produces a clear, pale golden-yellow liquor. The leaves gradually unfold, revealing a light yellow-green colour.

Its flavour is fresh and smooth, with a delicate sweetness, light floral notes and a pleasantly clean finish.

The development of HuangShan Maofeng in its modern form dates back to the Qing Dynasty, around 1875, and is associated with the tea merchant Xie Zheng’an. The tea produced in the Huangshan region was made from carefully selected, tender spring shoots and was given the name “Maofeng” for its distinctive appearance.

Over the nearly century and a half since then, HuangShan Maofeng has become one of the classic representatives of Chinese green tea, and its traditional production techniques are now part of China’s national intangible cultural heritage.

Use 5–7 g of tea per 150–250 ml of water, preferably at 70–75 °C. You can prepare it in a small teapot or a glass cup; the latter is particularly suitable for observing the long leaves as they gradually unfold.

Steep the first two infusions for approximately 1 minute. For subsequent infusions, gradually increase both the steeping time and the water temperature.