A play on words that literally translates as “Fuzzy Yellow Mountain Peaks,” that is exactly what this beautiful tea consists of: long, fuzzy, emerald buds that yield a fresh, floral, vegetal, and brightly mineral taste and a clean energy. Slightly thicker than the Anji Bai Cha, and slightly lighter than the Zhu Family Biluochun.
Produced in the southeastern part of China’s Anhui Province near Huangshan (“Yellow Mountain”), this tea’s processed leaves look like a mountain peak (hence the name). There are many teas that share this name from different regions and provinces. However, the true Maofeng from Huangshan is considered to be the very finest of its type by Chinese tea drinkers. This reputation hinges on the Huangshan terroir. One of the most famous mountain ranges in China — particularly for green teas — Huangshan provides its farms with not only excellent altitude (985–2,625 ft.) but also ample fog and clouds that intermittently shroud and then reveal the sun all day long. In this way, the trees are provided ample sunlight while they are at the same time challenged to bring forth enough nutrients from the rocky mountain soil to survive and thrive. As with Taiwanese High Mountain Oolong, this translates into a deeper green leaf, more volatile compounds (i.e., aroma and flavor! and a deeper energy. There is a vast variety of flavors in this tea, from bok choy and peas, to seaweed and sweet grass, to pear, apricot, and honey.
Method 1 (Grandpa style): 4g or 2.5 heaping tbsp. tea, 10 oz. tall glass, 170° water, enjoy directly from cup in which tea is steeping, add more hot water as you wish (and definitely once you are down to about a quarter of the liquid).
Method 2 (Gong fu style): 4g or 2.5 heaping tbsp. tea, 6-8 oz. teapot or gaiwan, 170° water, 1 min. Steep 4-5 times, adding 15-30 seconds each time.
See our Temperature Guide for help.