Huangshan Maofeng tea is produced in the Huangshan Mountain area, spanning from south of Taiping County to north of She County in Anhui Province. The tea gardens are distributed around scenic spots such as Yungu Temple, Songgu Nunnery, Diaogiao Nunnery, Ciguang Pavilion, and the Banshan Temple at an altitude of 1,200 meters. The tea trees are bathed in mist and clouds daily, resulting in exceptionally plump and tender buds, thick leaves, and enduring infusions. It is renowned for its rich aroma and mellow, sweet taste, making it a top-grade variety among teas.

The harvesting and processing of Huangshan tea are quite refined. The picking period lasts from Qingming to Lixia (around early April to early May). After picking, the buds and fresh leaves undergo sorting to remove older leaves and stems, ensuring uniformity. During processing, the fixation temperature is carefully controlled based on the quality of the buds and leaves to avoid red stems, red leaves, or uneven fixation. The firing temperature starts high and gradually decreases, ensuring even heating and consistent physicochemical changes in the leaves. During the tea-making season, a delicate fragrance wafts from nearby tea factories. The characteristics of Huangshan Maofeng are: slender, slightly curled, flat leaves resembling sparrow tongues covered with silvery pekoe; a clear, apricot-yellow liquor; and a lasting aroma reminiscent of white orchids.