Huangshan Maofeng tea originated in the Guangxu period of the Qing Dynasty. The tea merchant Xie Zhengan used the fat buds and leaves of famous mountain gardens such as Chuan and Tangkou before and after the Qingming Festival to create high-quality tea with excellent flavor after fine roasting. Because the tea was draped over the body and the bud tip resembled a peak, it was named “Maofeng” and later named “Huangshan Maofeng”.
The production area of Huangshan Maofeng tea covers the entire Huangshan City. According to the Chinese national standard “Geographical Indication Product Huangshan Maofeng Tea” (GB/T 19460—2008), the Huangshan Municipal Agriculture Committee delineated the Huangshan Scenic Area and Huizhou District, Huangshan District, She County, Xiuning County and Qimen County. The 38 townships and villages in Yixian and Yixian County are the producing areas of authentic Huangshan Maofeng tea.
Classification & Characteristics
According to GB/T 19460-2008, Huangshan Maofeng is divided into superior grade, first grade, second grade, and third grade according to sensory quality. Superior grade is divided into grade one, two and three.
?? The quality of the superior Huangshan Maofeng is the best in China. Its shape resembles a sparrow tongue, is even and strong, and the peaks are revealed, the color is like ivory, and the fish leaves are golden; the soup is green, clear and bright; the taste is mellow and sweet; the bottom of the leaves is tender yellow, fat and strong into flowers.
Fresh Requirements
The quality of Huangshan Maofeng is excellent, and the picking of its fresh leaf raw materials has strict requirements:
- The superior Huangshan Maofeng mainly uses one bud and one leaf for the first development.
- The first-grade Huangshan Maofeng mainly uses one bud and one leaf and one bud and two leaves for the first development.
- The second-level Huangshan Maofeng is mainly composed of one bud and two leaves.
- The third-level Huangshan Maofeng is mainly composed of one bud and two leaves and one bud and three leaves.
The superior grade Maofeng was picked around Qingming, and the other levels were mined around Guyu. The fresh leaves are sorted after entering the factory to remove frostbite leaves, purple bud leaves, damaged leaves, diseased and insect leaves, and hard leaves. In order to maintain quality and freshness, it is required to pick in the morning and make in the afternoon; pick in the afternoon and make in the evening.
Huangshan Maofeng Tea
Process Flow
??Traditional processing process:
- picking and spreading fresh leaves ➡️fixation ➡️rolling ➡️baking
??Machining process:
- spreading ➡️fixation ➡️shaping ➡️drying
