Basic Introduction to Huangguoshu Mao Feng
Huangguoshu Mao Feng is produced under specific natural ecological conditions in Anshun City, Guizhou Province. It is made from the buds and leaves of local small-leaf varieties and Fuding Dahong Tea strains using a combination of traditional techniques and modern technology. This green tea has the distinctive qualities of being “Brew-resistant, fresh-tasting, with a color like vegetable water and an aroma of chestnuts.” In March 2012, the General Administration of Quality Supervision, Inspection, and Quarantine approved geographical indication product protection for Huangguoshu Mao Feng.
The area where Huangguoshu Mao Feng is produced is surrounded by mountains reaching into the clouds, with undulating hills and lush forests. Streams crisscross the landscape, which sits at an altitude of 1,365 meters. The tea plants grow on mountain slopes and in valleys with rich soil. The region experiences frequent cloud cover and high relative humidity, moderate temperatures with significant day-to-night fluctuations, abundant rainfall, and excellent tea plant varieties. These factors are all conducive to the growth of tea plants, the emergence of new shoots, and the formation and accumulation of beneficial substances in the tea leaves. Huangguoshu Mao Feng has tightly curled, fine strands with visible down, and a Silver-green appearance. Its broth is a tender, bright green, with a fresh, mellow taste and a uniform, tender leaf base. One notable feature is its resistance to brewing.
The production of Huangguoshu Mao Feng strictly adheres to the standards for fresh leaves. The criteria for first to third-grade fresh leaves are as follows: first grade – initial unfolding of one bud and one leaf; second grade – one bud and one leaf, and initial unfolding of one bud and two leaves; third grade – one bud and two leaves, and initial unfolding of one bud and three leaves. The variety used is the Fuding Dahong tea strain. Fresh leaves must be young, uniform, and adhere to the principle of “six no-picking” rules, meaning not picking buds without down or with little down, not picking overwintering buds, not picking diseased or insect-damaged buds, and not picking purple buds. Such meticulous production methods ensure the quality of the tea, greatly enhancing its preciousness. As a result, the taste and aroma are excellent. Currently, the market price of Huangguoshu Mao Feng is relatively high, indicating promising market prospects.
Quality and Technical Requirements
(1) Variety: Anshun Zhu Ye Qing, and other suitable tea tree strains for making Huangguoshu Mao Feng.
(2) Site Conditions: Mountainous areas within the production region at altitudes between 800m and 1,400m, with yellow loamy soil, pH values between 4.5 and 5.5, soil depth ≥50cm, and organic matter content ≥1.5%.
(3) Cultivation Management:
1. Propagation: Use cutting propagation.
2. Planting: Planting time is from October to December. Planting density ≤70,000 plants per hectare.
3. Fertilization: Apply at least 15 tons of composted organic fertilizer per hectare annually.
4. Environmental and Safety Requirements: The use of pesticides and fertilizers must comply with national regulations and must not pollute the environment.
(4) Fresh Leaf Harvest: From early March to mid-May, harvest single buds to one bud and two leaves.
(5) Processing Technology:
1. Process Flow: Fresh leaves → Withering → Fixation → Rolling → Shaping → Drying.
2. Process Requirements:
(1) Withering: Maintain room temperature at 20°C to 25°C, with a fresh leaf thickness of 5cm to 10cm. Withering time is 8h to 10h. Criteria for adequate fixation: soft leaves with a moisture loss rate of 20% to 25%.
(2) Fixation: Maintain temperature at 220°C to 260°C. Criteria for adequate fixation: dark green leaves losing their luster, soft and slightly curled, with a slight stickiness when held, grassy aroma disappears, and tea fragrance appears.
(3) Rolling: Control rolling time at 25min to 35min. Criteria for adequate rolling: tea juice adheres to the surface of the tea strips, with a slippery and sticky feel when touched. Optimal leaf cell breakage rate is 50% to 60%, with a strip formation rate of over 80%.
(4) Drying: Two stages of drying – preliminary and final. For preliminary drying, the layer thickness is less than 2cm, temperature control is at 120°C to 130°C, and duration is 10min to 15min. After preliminary drying, the moisture content of the tea is controlled at 20% to 30%. For final drying, temperature control is at 80°C to 90°C, with a thickness of 3cm to 5cm, and duration of 30min to 50min. After drying, the finished tea's moisture content is ≤6.5%.
Geography: Anshun City is located in southwestern Guizhou Province, between 105°15′ and 106°35′ East Longitude and 25°21′ and 26°38′ North Latitude. It is situated in the western section of the Miaoling Range, with the Miaoling Mountains running east-west through the middle, forming a higher central area and lower southern and northern regions. The highest elevation in the region is 1,850 meters, while the lowest is 365 meters, with distinct climatic zones and typical high-altitude, low-latitude climate characteristics, making it one of the world's natural radiation-free tea production areas.
Production Area: The production area for Huangguoshu Mao Feng encompasses the administrative regions of Xixiu District, Pingba County, Puding County, Zhenning Autonomous County, Guanling Autonomous County, Ziyun Autonomous County, Economic and Technological Development Zone, and Huangguoshu Scenic Area in Anshun City, Guizhou Province.
Dedicated Mark Usage: Producers within the designated production area of Huangguoshu Mao Feng can apply to the Anshun City Quality and Technical Supervision Bureau of Guizhou Province for permission to use the “Geographical Indication Product Dedicated Mark,” subject to review by the Guizhou Provincial Quality and Technical Supervision Bureau and approval by the General Administration of Quality Supervision, Inspection, and Quarantine. The authorized testing institution for Huangguoshu Mao Feng will be designated by the Guizhou Provincial Quality and Technical Supervision Bureau.
Product Characteristics
1. Sensory Characteristics: Tightly curled, fine strands with visible down. Lustrous green color. Yellow-green broth that is bright. Has a chestnut aroma. Rich and mellow taste. Tender, uniform leaf base that is yellow-green and bright.
2. Physical and Chemical Indicators: Water-soluble extracts ≥36.0%, crude fiber ≤12.0%.
3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with national regulations.