Maofeng

Maofeng (毛峰) is a type of Chinese tea that is highly regarded for its delicate flavor and unique appearance. The name "Maofeng" translates to "fur peak," which refers to the small white hairs on the tea leaves and the shape of the processed leaves, which resemble the peak of a mountain.

History

Maofeng tea has a rich history that dates back to the Qing dynasty. It is traditionally produced in the Huangshan (Yellow Mountain) region of Anhui Province, which is known for its ideal tea-growing conditions, including high altitudes, misty weather, and fertile soil.

Production

The production of Maofeng tea involves several meticulous steps:

• Plucking: The tea leaves are hand-picked in early spring when the buds are tender.
• Withering: The leaves are spread out to wither, reducing their moisture content.
• Rolling: The withered leaves are gently rolled to shape them and break down the cell walls, releasing essential oils.
• Drying: The rolled leaves are dried to halt oxidation and preserve their flavor.

Characteristics

Maofeng tea is known for its:

• Appearance: The leaves are slender and slightly twisted, covered with fine white hairs.
• Aroma: It has a fresh, floral aroma with hints of chestnut.
• Flavor: The tea has a sweet, mellow taste with a lingering aftertaste.
• Liquor: The brewed tea is typically a pale green or yellow color.

Varieties

There are several varieties of Maofeng tea, including:

• Huangshan Maofeng: The most famous variety, grown in the Huangshan region.
• Xinyang Maojian: Another well-known variety, produced in Henan Province.

Brewing

To brew Maofeng tea, it is recommended to use water at a temperature of around 75-80°C (167-176°F) and steep the leaves for 2-3 minutes. This helps to preserve the delicate flavors and prevent bitterness.

Related Pages

• Chinese tea
• Green tea
• Huangshan
• Qing dynasty
• Anhui Province
• Xinyang Maojian