Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Huangshan Spring Equinox is always plucked with one or two tiny immediate leaves. A much sought after green tea amongst connoisseurs worldwide.
Soft, floral, and yet warm aroma of steamed mung bean with light accents of gardenia and hint of lily. Characteristic Huangshan green tea style of smokey undertone. Silky soft infusion that is sweet and malty, tinkling with minute touches of fresh herbs and cream. Sweet aftertaste with a cereal suggestion and a light lip burning sensation.
For better accents of its aroma, use shorter infusion durations and more leaves. Smaller infusion vessels fare better than larger ones. 85°C gives you a sweeter, smoother and more floral note, higher temperature a stronger body and more bites in both the aroma and taste.
A very special tea bush — Camellia sinensis cultivar Shidaye — makes this unique looking tea. Each and every tediously selected pluck is carefully flattened between meshes during the slow baking process, giving the appearance of feathers in the cap, literally. We select only the best of these top grades for the fresh, cooling and cleansing sensations that makes enjoying this tea also true to the meaning of the expression.
Cutting away from the main trail towards the more visited Zhongxin Yin and Lizai Ping, hidden away behind a spur, there is the quieter Wudong village Danhu. Shaded on the north of the dark rock mountain, it is cool here even at 4 pm on a summer day. The tea forests here are mostly made up of bushes 2 to 3 meters tall. Occasional 3 to 5 meter ones, each occupying a circular clearing around them, grow gloriously with their wide-spread crowns. Tiny patches of vegetables grown here and there under tea trees. The few families here have been tea farmers since their grandfathers remembered. As to when the old bush for our Song Cultivar have been here, no one can really tell.
For real aficionados who would not be satisfied until they have discovered a deeper depth, a rounder fullness and a more lingering sweetness, we’d go overboard to offer the extreme. Rarest small batches of leaves from special bushes individually processed only by top masters. Such as this supreme quality Milan Xiang Dancong. For those who demand more potential from the leaves for fulfilling their infusion skills. For thirsty souls seeking a moment of tranquility in the depth of the tinkling after-sweetness of Honey Orchid Supreme.
Traditional style Huangshan Maofeng is yellowish from the heating style during processing. There is also a new and greener style. For a fresher, lighter tasting alternative that some people may prefer. Tea Hong’s Huangshan Cuiyu is produced from plucking before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April — for optimum quality.