Huangshan Maofeng is a roasted green tea produced in the Huangshan mountains of Anhui Province, also known as Hui tea. The tea is covered with pekoe, and the buds are like peaks, so it is named "Mao Feng", and later named "Huangshan Mao Feng".
Shaped like a finch tongue, the pekoe is revealed
The tea soup is yellow and green, clear and bright
The quality of Huangshan Maofeng depends on the characteristics of large varieties in Huangshan. The germination is neat, the bud head is strong, the fur is very large, the leaf texture is soft, the total amount of amino acids and the content of water extract are high, so that the finished tea is revealed, and the taste is strong and refreshing.
The production process is divided into greening and baking. Killing Qingqing is carried out in a wide-mouth deep-bottom bucket pot, requiring that it be turned quickly in the pot, raised high, withdrawn, and fished clean. Sauté until the leaves darken and lose shine. Special Grade Grade I Mao Feng is not kneaded, and proper hand kneading below Grade II. Baking is carried out in two steps. The raw fire is used for open charcoal fire, the foot fire is used for charcoal dark fire, and the low temperature is slowly baked, and the tea aroma is penetrated.
When the special Mao Feng brews, the fog surrounds the top, the aroma is rich, the tea leaves are suspended vertically in the soup, slowly sinking, the buds are tender and tender, and there is still a lingering fragrance after many brewing.
Storage method
You can choose between low temperature storage method, plastic bag or aluminum foil bag storage method and metal can storage method. The tea storage environment is required to be dry, cool, air circulation, and no light.