Huangshan Maofeng (黃山毛峰)

tea imagery: Young monk

Huangshan Maofeng is a green tea from the Huangshan region of Anhui. It has gently curved young leaves, buds with pale down and a generally soft, fresh flavour. Its floral aroma is often likened to orchids; this is a tasting description, not added flowers.

History

The tea’s creation is associated with Xie Zheng’an, who founded the Xie Yu Da tea business in 1875. Young shoots are heated, lightly rolled and dried with hot air in stages, placing the tea in the hongqing category of green tea. Maofeng refers to the down and pointed buds. Traditional spring picking falls around Qingming and Guyu, with dates varying by garden and year.

The young monk in our illustration suggests a quiet tea break in the mountains. It is our own image for the page. The garden and producer’s details tell you where the tea itself comes from.

Terroir

Huangshan and the surrounding area, southern Anhui. Varies between gardens. Soil and the depth of the fertile layer differ between plots. Humid mountain climate; mist, light and temperature vary with site and season. Ask where the tea was grown and when it was picked. Fuxi is one place associated with Maofeng’s history, but each batch needs its own origin details.

Leaf

dry leaf: Gently curved buds and young leaves, green with a yellowish tinge; pale down is especially visible on the buds.

aroma in a warmed vessel: A warm vessel can reveal light floral and sweet vegetal notes.

aroma after brewing: Wet leaves may recall fresh greens, flowers or steamed beans.

taste: Fresh green notes, a little sweetness and, in some batches, a delicate floral aroma.

finish: Notice what remains after a sip: pleasant sweetness or too much dryness? Use that to judge the next steeping time.

Properties

Traditional descriptions: Green tea is often called “cooling” in traditional culture. This is not a treatment recommendation.

What to know: Brewing draws caffeine and other compounds from the leaves. The amounts depend on the tea and recipe; the name alone does not indicate a high theanine content.

Over a cup of tea: For a cup while working, start with a moderate strength and notice your own response.

Caffeine: There is no single amount for all Huangshan Maofeng. A delicate taste and downy buds do not mean low caffeine.

How to brew

A 200 ml teapot or brewing mug that allows complete separation of liquor and leaves. Start with 3 g per 200 ml at 85 °C; shorten the steep if astringent, or try 90 °C if weak. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime, depending on your sensitivity to caffeine. Any time of year; a small pack of a fresh harvest is a useful introduction. To get to know green teas finished by hot-air drying. Pear, rice or steamed vegetables; try the tea on its own first. While reading or taking a short break

What to notice

Watch the buds and leaves open in the water.
Let the cup cool a little.
Compare the flavour while hot and while warm.

Questions and answers

How do you brew Huangshan Maofeng?

What does Huangshan Maofeng taste like?

Fresh green notes, a little sweetness and, in some batches, a delicate floral aroma.

How much caffeine is in Huangshan Maofeng?

There is no single amount for all Huangshan Maofeng. A delicate taste and downy buds do not mean low caffeine.

What else should I know about Huangshan Maofeng?

Brewing draws caffeine and other compounds from the leaves. The amounts depend on the tea and recipe; the name alone does not indicate a high theanine content.