EN DE CH

Huangshan Maofeng

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A brief heating on wood ember prevents the natural oxidation of the leaves. The delicate yet refreshing and sweet flavor of Huangshan Maofeng arises from the additional rolling and baking. The processing on embers and in the wood oven gives the tea a subtle and complementary roasting aroma.

The leaves are covered with white fuzzy hair and shaped into a slender form that narrows towards the tip. The appearance of the leaves is well described by the name of tea: "Downy tip of the Yellow Mountains".

Because of the ideal natural environment, Huang Shan (Yellow Mountains) is considered one of the best mountains for tea cultivation in China. Moderate temperatures and nutrient-rich soils benefit the tea cultivation. Tea production in this area already took place a few centuries ago. However, Huang Shan Mao Feng was developed by the tea merchant Xie Zheng An (謝正安) in the late 19th century (ca. 1875).

  • ORIGIN:  Huangshan, Anhui, China
  • MEANING:  Downy tips from the Yellow Mountains (huang shan mao feng)
  • CULTIVAR:  qun ti zhu
  • HARVEST TIME:  April 12, 2017
  • TASTE:  Vegetal, hay, slightly roasted

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea will taste bitter and sour.

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