Huangshan Maofeng - Green Tea

Delicate green tea (Huangshan Mao Feng) with refreshing, cooling effects, featuring notes of orchid, fresh chestnut, and sweet grass.

Crafted on the misty slopes of Huangshan in Anhui from tender bud-and-leaf sets, the leaves are slightly curved, downy, and pale jade-green with golden tips. A fine, delicate fragrance with a clean, sweet body is the main characteristic of this variety.

Profile: This batch has a flavor profile highlighted by pronounced floral and fresh, tender-green notes.

Aroma: Fresh and sweet, with hints of orchid, young chestnut, and spring greens. Warmed leaves emit a soft floral fragrance layered with a gentle toasty note.

Flavor: Light and smooth, with natural sweetness and hints of orchid, chestnut, and sweet grass. The aftertaste is fresh, clean, gently sweet, and lingering, with almost no astringency.

Effects: Refreshes, cools, and clears the mind, gently easing tension.

How to Brew

Gaiwan Method (traditional, refined)

1. Preheat your gaiwan with hot water, then discard.
2. Measure about 5 g of leaves (roughly a heaped teaspoon) for a 100–120 ml gaiwan.
3. Rinse the tea quickly: pour in hot water (75–80 °C), swirl for 2–3 seconds, then discard. This “awakens” the leaves.
4. Infuse:

• • First pour: 8–10 seconds
  • Second pour: 10 seconds
  • For later infusions, adjust steeping time: lengthen if you prefer more body, shorten if it tastes too strong or bitter.

A gaiwan allows multiple resteeps (4–6 infusions), each revealing a different side of Longjing’s chestnut-sweet flavor.

Teapot Method (simple and familiar)

1. Preheat a small teapot (200–300 ml) with hot water, then discard.
2. Measure 5–6 g of tea leaves.
3. Infuse with water at 75–80 °C for 1.5–2 minutes.
4. Resteep 2–3 times, adding 30–45 seconds with each infusion.

Cold brew

1. Measure about 5g of leaves (roughly a 1- 1½ heaped teaspoon)
2. Fill with 1000ml of cold water and cap.
3. Refrigerate 6-10 hours
4. Strain and serve chilled. Enjoy straight or over ice.