Huang Shan Mao Feng (黄山毛峰）

To fully appreciate the taste and aroma of Huang Shan Mao Feng tea, it is recommended to use gong fu cha brewing method.

Preheat the gai wan or teapot with hot water and discard the water.

• Preheat the teapot and cups with hot water and discard the water.
• Add 8-10 grams (0.3-0.4 ounces) of tea leaves into the teapot.
• Pour hot water at 70-80°C (158-176°F) into the teapot, filling it about one-third full.
• Rinse the tea leaves by pouring hot water over them and quickly discarding the water.
• Steep for 10seconds for the first infusion, and gradually increase the steeping time for subsequent infusions.
• Starting from 10 seconds and extending up to 25 seconds. Enjoy multiple infusions, typically 6~8.
• Serve and enjoy!

Huang Shan Mao Feng tea is grown in the mountainous region of Huang Shan, where the tea plants benefit from the cool and moist climate, high altitude, and mineral-rich soil. These factors contribute to the tea's unique flavor and aroma, which are characterized by a sweet and mellow taste with a refreshing, floral aftertaste. The tea's delicate flavor and aroma are attributed to the picking and processing of the tea leaves.

Huang Shan Mao Feng tea is made from tender and young tea leaves that are handpicked in early spring, typically around late March to early April. After picking, the leaves undergo a careful withering, fixation, rolling, and drying process to preserve their shape, color, and flavor. The tea is then packed in airtight containers to retain its freshness.

Huang Shan Mao Feng tea is one of the top ten famous teas in China and is highly prized for its quality and taste. It has won numerous awards and accolades both in China and internationally. The tea has a long and rich history, dating back to the Tang dynasty (618-907 AD), where it was originally grown