Furry Tips from the Yellow Mountains | Gu Yu Huang Shan Mao Feng - Option: Sample 15 g

Furry Tips from the Yellow Mountains – Gu Yu Huang Shan Mao Feng 谷雨黄山毛峰 represents a traditional green tea from Anhui province originating from the Huang Shan 黄山 region, the famous “Yellow Mountains,” one of the most important tea-producing regions in all of China. The misty mountain environment, ancient pine forests, high humidity and slower growth of the tea bushes create ideal conditions for producing delicate yet aromatically complex green teas.

This Huang Shan Mao Feng is harvested during the Gu Yu 谷雨 period, the solar term known as “Grain Rain,” which in the traditional Chinese calendar follows shortly after Qing Ming 清明 and usually falls approximately between April 20 and May 5. In the tea world, this represents the second important spring harvest period. Compared to the extremely early Ming Qian 明前 teas, Gu Yu teas are generally fuller, more aromatic and more expressive in flavor, as the tea bushes have had more time to develop and the warmer spring weather provides more sunlight and higher temperatures.

While Ming Qian teas are often prized primarily for their delicacy and subtlety, Gu Yu Huang Shan Mao Feng offers a more balanced combination of early spring freshness and deeper, fuller flavor. The infusion feels rounder, sweeter and more stable across multiple infusions while still preserving the elegance typical of high-quality Mao Feng teas.

The exact cultivar used for this tea is not specified, but it most likely originates from traditional local seed-grown tea plant populations typical of the Huang Shan region. These older seed-grown tea types are often appreciated for their more natural aromatic complexity, softer infusion texture and stronger ability to express the character of the mountain terroir.

The name Mao Feng 毛峰, literally “Furry Peak,” refers to the delicate white hairs covering the young spring buds as well as to the elegant shape of the leaves resembling mountain peaks. High-quality Mao Feng is traditionally produced mainly from young buds and the finest spring leaves.

The processing follows the traditional green tea method – after brief withering, the leaves are heated in a wok using the shaqing 杀青 technique to stop oxidation, then gently rolled and dried in several stages. Compared to many modern green teas, Huang Shan Mao Feng retains a more natural leaf appearance and a less aggressive character.

The infusion has a clear yellow-green color and an aroma reminiscent of orchids, sweet grains, fresh spring shoots, delicate chestnuts and mountain air after rain. The taste is smooth, gently sweet and harmonious, with lower astringency and a long clean finish. Compared to Ming Qian versions, the Gu Yu harvest feels slightly fuller, rounder and more expressive.

Gu Yu Huang Shan Mao Feng is especially appreciated by lovers of Chinese green teas seeking an ideal balance between the elegance of early spring and the fuller, more stable character of later spring harvests.

Flavor profile:
Orchids, sweet grains, fresh spring shoots, delicate chestnuts, light minerality, rounded sweetness and a long clean finish.

Western preparation:
We recommend using approximately 4–5 g of tea per 200 ml of water at 75–85 °C. Steep for approximately 1–2 minutes. The tea is suitable for multiple infusions.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 7–8 g of tea per 150 ml of water at 75–85 °C. Steep the first infusion for around 15–20 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 5–6 harmonious infusions, during which the aroma evolves from fresh floral and vegetal notes toward deeper sweetness and a gently nutty character.