Chinese Mao Feng tea

Mao Feng tea is produced in Huangshan in Anhui Province, south to the Tai Ping county and north to the Shexian county in the Huangshan area (Yellow Mounain). Huangshan (Yellow Mountain) is China’s natural scenic beauty, and today is a UNESCO World Heritage Site and one of China's most popular tourist destinations.

Clouds, pine trees, and stone constitute enigmatic Huangshan scenic spots, which also cover the Huangshan Mao Feng tea with the mysterious colors.

Huangshan Mao Feng tea grows in Yungu temple, Pine Valley temple, the Suspension Bridge temple, CiGuan House, the mid-mountain temples and places which are 1,200 meters above sea level, in the alpine mountain ravine in the dock, with a gradient of 30 to 50 degrees.

Yellow Mountain has mild climate, abundant rainfall, fertile soil, humid air and a short sunshine period.

In these special conditions, Mao Feng tea is immersed in the clouds every day, hence its leaves are strong and ‘fatty’, soft and tender, with prolonged aroma fragrance after brewing. It also has a special sweet taste, becoming one of the top teas in its grade.

Huangshan Mao Feng tea originated in the Qing Dynasty Emperor Guang Xu and was already very famous 300 years ago.

Huangshan tea picking is a sophisticated process. The teas have to be picked between earlier April and mid-June. The buds and leaves picked need to be filtered manually one more time after it is picked.

During the tea processing, to improve the leaf quality, temperatures need to be controlled accordingly. They cannot be over-stemmed, otherwise dark stems or dark leaves may occur. The heating fire temperatures need to be high at first and then mild afterwards, with the temperature gradually declining. If this process is followed, the leaf temperature is unified and the tea leave’s physical and chemical changes remain in harmony.

Huangshan Mao Feng quality characteristics: small flat shape slightly curly, with clear liquor color, aroma is like lasting white orchids.

 

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