The name of this tea is “Fur Peaks of Huangshan”. It is one of the best Chinese teas. This fragrant, fresh and sweet tea grows on the hills of the Yellow Mountains, among the mists and cloud seas, fantastic landscapes, bizarrely bent pines, huge stones and steep cliffs. This region is the nature reserve and part of UNESCO world importance objects treasury. The tea from this region is mentioned in the Ming Dynasty Chronicles as “Huangshan Cloud”. But it became wide known as “Huang Mao Feng” in 1875 due to tea producer Xie Zheng An surnamed Xie Yu. He delivered this tea to the tea shop in Shanghai. It had excellent taste, highest quality and soon became very popular.
The dried tea consists of thin green bud needles of pistachio green color, leaves and fleshes (a bud with two leaves). The aroma of dry tea is elegant, with herbal and floral nuances. The infusion has clear golden-green tint.
The bouquet of brewed tea is fresh, tender, with herbal and flower tones and slight melon nuance. The taste is mild, sweet, silky, pure, with no astringency or bitterness. The aroma is tender with the tone of summer motley grass. The aftertaste is light and refreshing.
Infuse this tea with chilled boiled water (85-90°С) in a porcelain gaiwan or in glass teaware. Take 4 grams for 100 ml volume vessel. Shed tea with hot water and increase the infusion time gradually. This tea can be infused for 6-7 times this way.
It is an excellent choice for an everyday tea time during the light part of the year. It is easy to infuse this tea, it has mild, smooth taste and light tonic effect.
