Origin Characteristics:

Huangshan Maofeng is produced in the Huangshan Mountain range, mainly in Huizhou District and Qimen County, each with unique features. The traditional Huangshan Maofeng from Huizhou is pan-fired, resulting in curled leaves, while the Qimen version uses a baking process. The tea is known for retaining its bud shape, with an attractive appearance and good color. The aroma differs between the two: Huizhou's version has a nutty fragrance, while Qimen's baked tea offers a light, elegant aroma and a fresh, mild taste.

Picking Method:

Due to variations in picking techniques and seasons, Huangshan Maofeng can be categorized into four grades: special, first, second, and third. The special grade is picked as one bud and one newly unfolded leaf, while grades 1–3 follow progressively coarser standards. The finer the picking, the higher the tea's quality.

Appearance:

The picking method influences the tea's appearance. Special-grade Maofeng has flat, slender leaves resembling "sparrow tongues," with uniform buds and golden hues. Lower grades show less refinement. In summary, Huangshan Maofeng has slightly curled leaves, a green-yellow color, silvery fuzz, and golden fish leaves (known as "golden flakes").

Processing:

Around the Qingming and Grain Rain seasons, tender buds are hand-picked and processed. The newly made tea has white fuzz and sharp tips, renowned for its color, aroma, shape, and taste.

Brewing:

Use the mid-pour method: add 1/4 water to the cup, add tea leaves, let sit for a minute, then gently swirl to mix. This reveals golden threads and an ivory-yellow hue. Pour water from a height to stir the leaves, ensuring even infusion. The resulting liquor is clear and bright, with a fresh, high aroma, a rich and mellow taste, and a sweet aftertaste.