HUANG SHAN MAO FENG
HUANGSHAN FURRY PEAK
GREEN TEA
★ PESTICIDE-FREE GARDENING
Daguyun, Huangshan, Anhui, China
Huang Shan Mao Feng "Huangshan Furry Peak" is a famous Chinese green tea from the scenic Huangshan Mountain region, renowned for its delicate appearance and exquisite flavor. Harvested in early spring, its tender buds produce a bright, floral infusion with subtle fruity and chestnut notes. This tea embodies the refined elegance and rich terroir of one of China’s most prestigious tea-growing areas. MORE
AROMA
Floral, fruity
TASTE
Vegetal, fruity
CULTIVAR: Huang Shan Da Ye Zhong
HARVEST: Early spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Daguyun, Huangshan, Anhui, China
Huang Shan Mao Feng "Huangshan Furry Peak" is a famous Chinese green tea from the scenic Huangshan Mountain region, renowned for its delicate appearance and exquisite flavor. Harvested in early spring, its tender buds produce a bright, floral infusion with subtle fruity and chestnut notes. This tea embodies the refined elegance and rich terroir of one of China’s most prestigious tea-growing areas. MORE
AROMA
Floral, fruity
TASTE
Vegetal, fruity
CULTIVAR: Huang Shan Da Ye Zhong
HARVEST: Early spring (Pre-Qingming), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Huang Shan Mao Feng, often translated as "Huangshan Fur Peak," is one of China’s most esteemed green teas, with a legacy that dates back to the late Qing Dynasty. The name refers to its origin and appearance: the delicate, silvery hairs on the tender buds and the sharp, peak-like shape ("feng") of the processed leaves. Harvested in early spring, this tea is prized for its elegance, purity, and balance. Grown in the misty peaks of the Yellow Mountains, it has long been admired by scholars, poets, and connoisseurs, and is frequently listed among China’s top ten famous teas.
Tea cultivation in the Huangshan region dates back over a thousand years, with significant developments occurring during the Tang Dynasty (618-907 AD). However, Huang Shan Mao Feng specifically gained recognition during the Qing Dynasty (1644-1912). Local legend attributes its name to an ancient tale involving a scholar who, while studying in the mountains, encountered a beautiful fairy who introduced him to the exquisite taste of the tea leaves By the early 20th century, Huang Shan Mao Feng was included among the "Top Ten Famous Teas" of China, further solidifying its place in tea culture. Its production methods, emphasizing hand-picking and careful processing, have been passed down through generations, ensuring the tea retains its traditional qualities.
ORIGIN
Huangshan, or Yellow Mountain, is a UNESCO World Heritage Site famous for its extraordinary granite peaks, ancient pine trees, and breathtaking scenery. The mountainous terrain of Huangshan provides an ideal microclimate for tea cultivation, featuring high elevations, rich soils, and a mix of fog and sunshine that create perfect growing conditions. The unique geographic setting of Huangshan impacts the tea's growth cycle. The mountainous altitude leads to slower leaf maturation, imparting a more complex flavor profile. Moreover, the mineral-rich soil contributes to the tea's distinct taste. The dense fog also protects the young tea plants, allowing them to flourish with minimal interference from harsh weather conditions.
ORGANOLEPTIC
The dry leaves of Huang Shan Mao Feng are slender, slightly twisted, and covered with silvery-white fuzz, with a delicate green-yellow hue. Once infused, the liquor is pale jade to light golden-green, clear and luminous. The aroma is fresh and layered—floral notes of orchid and magnolia mingle with stone fruit, young bamboo, and a faint toasty sweetness. The tea is smooth and delicately sweet on the palate, with a light umami character and gentle vegetal undertones. Subtle hints of chestnut, pear blossom, and sweetgrass emerge through multiple infusions. The mouthfeel is silky and slightly creamy, with a clean, lingering finish that evokes fresh alpine air and spring rain. The aftertaste is soft, sweet, and refreshing, making this tea ideal for slow, contemplative sipping.
Huang Shan Mao Feng, often translated as "Huangshan Fur Peak," is one of China’s most esteemed green teas, with a legacy that dates back to the late Qing Dynasty. The name refers to its origin and appearance: the delicate, silvery hairs on the tender buds and the sharp, peak-like shape ("feng") of the processed leaves. Harvested in early spring, this tea is prized for its elegance, purity, and balance. Grown in the misty peaks of the Yellow Mountains, it has long been admired by scholars, poets, and connoisseurs, and is frequently listed among China’s top ten famous teas.
Tea cultivation in the Huangshan region dates back over a thousand years, with significant developments occurring during the Tang Dynasty (618-907 AD). However, Huang Shan Mao Feng specifically gained recognition during the Qing Dynasty (1644-1912). Local legend attributes its name to an ancient tale involving a scholar who, while studying in the mountains, encountered a beautiful fairy who introduced him to the exquisite taste of the tea leaves By the early 20th century, Huang Shan Mao Feng was included among the "Top Ten Famous Teas" of China, further solidifying its place in tea culture. Its production methods, emphasizing hand-picking and careful processing, have been passed down through generations, ensuring the tea retains its traditional qualities.
ORIGIN
Huangshan, or Yellow Mountain, is a UNESCO World Heritage Site famous for its extraordinary granite peaks, ancient pine trees, and breathtaking scenery. The mountainous terrain of Huangshan provides an ideal microclimate for tea cultivation, featuring high elevations, rich soils, and a mix of fog and sunshine that create perfect growing conditions. The unique geographic setting of Huangshan impacts the tea's growth cycle. The mountainous altitude leads to slower leaf maturation, imparting a more complex flavor profile. Moreover, the mineral-rich soil contributes to the tea's distinct taste. The dense fog also protects the young tea plants, allowing them to flourish with minimal interference from harsh weather conditions.
ORGANOLEPTIC
The dry leaves of Huang Shan Mao Feng are slender, slightly twisted, and covered with silvery-white fuzz, with a delicate green-yellow hue. Once infused, the liquor is pale jade to light golden-green, clear and luminous. The aroma is fresh and layered—floral notes of orchid and magnolia mingle with stone fruit, young bamboo, and a faint toasty sweetness. The tea is smooth and delicately sweet on the palate, with a light umami character and gentle vegetal undertones. Subtle hints of chestnut, pear blossom, and sweetgrass emerge through multiple infusions. The mouthfeel is silky and slightly creamy, with a clean, lingering finish that evokes fresh alpine air and spring rain. The aftertaste is soft, sweet, and refreshing, making this tea ideal for slow, contemplative sipping.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION