Anhui
Green Tea
Pre-Qingming
Pan-firing
Huang Shan Maofeng is a renowned Chinese green tea from the Huangshan (Yellow Mountain) region of Anhui Province. It is celebrated for its delicate, downy leaves, fresh, clean aroma, and a smooth, sweet, and refreshing taste.
Huang Shan Maofeng (黄山毛峰), meaning "Yellow Mountain Fur Peak," is a renowned Chinese green tea originating from the Huangshan (Yellow Mountain) region in Anhui Province. It is one of China's top ten famous teas and is celebrated for its distinctive appearance, characterized by fine, downy tips (mao) and pointed leaf buds (feng).
The tea is grown at high altitudes in the misty peaks of Huangshan, benefiting from the unique terroir of the area. The finest grades are harvested before the Qingming Festival, selecting only the most tender buds and young leaves covered with silvery-white down.
Huang Shan Maofeng is known for its light, refreshing flavor, clean aroma, and pale green liquor, embodying the essence of high-quality Anhui green tea.
Fresh, clean, subtle, light vegetal
Smooth, sweet, refreshing, mellow
Clean, lingering sweetness with a refreshing aftertaste
The history of tea cultivation in the Huangshan region dates back to the Tang Dynasty (618-907 CE). However, Huang Shan Maofeng in its current form was developed during the Qing Dynasty (1644-1912 CE).
The tea was created by a tea master named Xie Zheng'an (谢正安) from Fu Prefecture (now part of Huangshan City). He developed the unique processing method and named it Maofeng, highlighting the fine downy appearance and pointed shape of the leaves.
The tea gained recognition and became one of China's most famous green teas, symbolizing the excellence of Anhui's tea culture. It has been a tribute tea and is now a protected geographical indication product.
"Huang Shan Maofeng captures the essence of the Yellow Mountains in a cup of pure serenity." — Ancient Tea Saying
Early tea cultivation begins in the Huangshan region.
Tea production in the area expands and gains regional importance.
Xie Zheng'an creates Huang Shan Maofeng with its distinctive processing.
Recognition as one of China's top ten famous teas and global appreciation.
Leaves are hand-picked very early in the morning during the Pre-Qingming period. The standard is typically "one bud and one or two leaves" (一芽一、二叶), selecting the finest, most tender shoots with visible down.
Fresh leaves are spread thinly and allowed to wither slightly in a cool, shaded area, reducing moisture content and making them pliable for the next steps.
Leaves are heated in large iron woks at high temperatures to halt oxidation and preserve the green color and fresh flavor. The technique involves tossing and pressing the leaves.
The leaves are gently shaped by hand in the wok, often pressed and rolled to form the characteristic pointed, slightly twisted appearance while preserving the downy tips.
Final drying at lower temperatures removes remaining moisture and stabilizes the tea for storage, while preserving the shape and aroma.
Traditional Pan-firing Process
"The art of Maofeng lies in preserving the mountain's natural grace within each delicate leaf." — Master Tea Maker
Use water at 75-80°C (167-176°F). Boiling water will scorch the delicate leaves.
First infusion: 2-3 minutes. Subsequent infusions: Increase by 30-60 seconds.
Use 3-4 grams of tea per 150 ml of water for optimal flavor.
Use filtered or spring water for the purest taste.
Use a clear glass to observe the leaves unfurling.
Pour water first, then add leaves for a gentler infusion.
Focus on the smooth, clean, and refreshing character.
Best enjoyed in spring to complement its fresh character.
In TCM, Huang Shan Maofeng is considered to have a cool nature with sweet and bitter properties. It is believed to clear heat, detoxify the body, nourish the stomach, and promote mental clarity.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons.
Like other green teas, Huang Shan Maofeng is rich in catechins (especially EGCG), L-theanine, and antioxidants. These compounds contribute to its potential health benefits.
Research suggests that green tea consumption may support cardiovascular health, weight management, cognitive function, and provide anti-inflammatory benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
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