Typical Mao Feng tea is known for its needle-like leaves and a slight floral overtone. Our premium Huang Mao Feng leaves nothing to be desired. Harvested in April, it is plucked with one bud and two leaves resulting in a fresh dark/medium green leaf. The infusion produces a pale yellow/green cup color with a floral aroma, luscious buttery texture, soft notes of lychee and delicate sweet grass.
About the leaves:
Our Huang Shan Mao Feng is grown at 800 meters above sea level in She County, Anhui. The hand-plucked leaves contain one bud and 2 to 3 leaves. Harvested in mid-April, the 5 cm long leaves are grown from plants that are 4 years old.
This tea contains a moderate level of caffeine | Steep at 170° for 2-3 minutes.
Huang Shan Mao Feng translates to “Yellow Mountain Fur Peak”, due to its fine white hairs that cover the leaves and the shape they take after processing. It is a green tea grown in the Anhui province of China. Considered to be one of the most famous teas from China, it can almost always be found on China’s Famous Tea list. When it comes time to harvest this tea, only the new buds and a single leaf are picked. Local farmers often say that the leaves resemble orchid buds.
The ideal growing conditions for this tea are a high altitude with cool and cloudy weather, making the area surrounding Mt. Huang Shan in Anhui ideal for cultivation. The version of Mao Feng that we see today dates back to the 1800s. It was then that a war refugee decided to try his hand at farming tea and set up a family business in the Huang Shan Mountain. The tea proudly takes its name from the area where it is grown as its leaves resemble a fur-covered mountain peak.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "huang shan mao feng" tea to firstname.lastname@example.org and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Liao Xiao Juan
How long have you been growing tea and what got your started?
I have worked with tea for more than 30 years. I was born into a tea family. My grandparents and my parents all worked with tea. I was influenced by my family when I was very young. So I decided to work in tea when I grew up.
Can you describe a typical day out in the field?
My main work is plucking. During spring season I work every day. I get up very early in the morning and go out to tea mountain at 6. I need to climb the mountain and pick up the tea leaves tenderly. Normally I can finish at noon. Then I can bring my fresh tea leaves to the primary factory and get my payment.
What is your favorite part of growing tea?
Our mao feng is very beautiful and green. I love to smell the green freshness when I am plucking. I also love to drink it when the final mao feng comes out.
Conversely, what is the hardest part of your job?
I hate rain because mao feng will be smokie if you use the rainy leaves to make it. Normally I won't go out if it is raining.
Are there any tips you can give on how to best brew your tea?
Suggest using a big glass cup to enjoy the brewing of the beautiful mao feng. You can see the leaves dancing in the cup. I love it.
You'll Also Enjoy
Liu Yi Qian's
da fo long jing
Light bodied with soft chestnut and a lovely floral undertone.
Wang Li Zhen's
tai lake pi luo chun
Light and crisp floral notes, with hints of sweet pea flowers.
Zhao Bi Yun's
A layered cup with fruity notes and a very light smokiness.
Wang Ling Hui's
yin hao long zhu
Gentle jasmine essence and intricate layers of soft sweetness.