- Traditional Green Tea Preparation
This year's Huangshan Maofeng has a silky, soft infusion that is soft, floral, sweet and malty with a warm aroma of steamed mung bean, light accents of gardenia and a hint of lily. Minute touches of fresh herbs and cream are followed by a sweet aftertaste suggesting cereal and a whisper of a lip tingling sensation.
Huangshan Maofeng tea is the most well-known alpine green tea in China. Translated "Yellow Mountain Fur Peak," Huangshan Maofeng tea has been produced in the Anhui province of China for over 400 years. Yellow Mountain is a UNESCO World Heritage Site as well as a China National Conservation site. Besides beautiful scenery, it is also the origin of many fine teas, such as Huangshan Maofeng.
The tender young leaf shoot used to make our Huangshan Maofeng Supreme Spring Equinox is always plucked with one or two of the newest tiny leaves before Spring Equinoix (which in 2023 occured on March 21st) and always before Qing Ming in early April. Always procurred from the few small family tea farms that we buy from in the high Huangshan mountains, it is of a rare quality even in the market in Huangshan.
As a a general rule of thumb I always brew China green tea at a temperature of 165 to 175 degrees farenheit unless otherwise recommended by our growers. This is one of those times when I will definitely listen to them! My first infusion was at 170 degrees and I was a little disappointed. I then increased the temperature to 185 as they suggested and it made a world of difference! It was bursting with the sweet floral taste I've come to expect from Huangshan Maofeng...and then some! An even higher temperature will produce a stronger body and more bites in both the aroma and taste.
Ingredients: Artisan green tea
Origin: Huangshan, Anhui Provinced, China
Water Temperature: 165-175 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5-3 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3
Green tea may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 - 3 grams of leaf per 6 oz of liquid, before infusing with 165-175 degree water for up to 2-3 minutes. All green teas can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.