About Huangshan Maofeng Tea

Last Updated On September 06, 2018

Huangshan Maofeng is one of China’s top ten famous tea, belonging to green tea. Produced in Huangshan, Anhui Province (Huizhou) area, it is also known as Hui tea. It is created by Xie Yu tea factory in the Qing dynasty. Ching Ming Valley rain each year, picking the best varieties of tea “Huangshan species”, “Huangshan big leaf species” and other early fat young buds, hand-fry, the tea shape slightly curled, like quebracho, green in the yellow, , And with golden yellow leaves (commonly known as gold sheets). Mugs into the bubble fog knot, the soup color Qingbi yellow, yellow and green leaf vitality, taste sweet, aroma such as blue, deep flavor. Due to the new system of tea white peacock drape, Bud spike Mang, and fresh leaves from Huangshan peak, then the tea is named Huangshan Maofeng.

Huangshan Maofeng

Huangshan Maofeng is grow at latitude 30 ° 08 position. The geological and geomorphological features, species and mineral resources, hydrological and climatic conditions in the area are diverse and complex. The mysterious phenomena on the earth are also concentrated in areas with dense natural and cultural landscapes. Located in the subtropical and temperate over-belt, precipitation is relatively abundant, lush plants.

Picking fine Huangshan Maofeng tea, special Huangshan Maofeng harvesting standards for the buds is a bud early open, 1-3 grade Huangshan Maofeng picking standards were a leaf with a bud, a bud with the early development of a leaf; a bud with one, two Leaves; a bud with two, three leaves early grow. Special Huangshan Maofeng mining is in the Tomb-Sweeping day, 1-3 grade Huangshan Maofeng is picked before and after the grain rain time. Fresh leaves is first picking tick after put into the plant, remove frostbite leaves and pests harm leaves, picking out do not meet the standard requirements of leaves, stems and tea, in order to ensure uniform bud net quality. Then separate the tender leaves of different tender to spread, part of the loss of water. In order to preserve the quality, picked at the morning, made in the afternoon; if picked in the afternoon, made at night.