Steamed Green Tea from the Huangshan Mountains 黄山 is a rare reminder of the oldest method of producing Chinese green tea. While today the overwhelming majority of Chinese green teas are finished by pan-firing (chaoqing 炒青), steaming (zhengqing 蒸青) was originally the traditional method used throughout China to halt oxidation. It was only during the Ming Dynasty that steaming gradually gave way to pan-firing, which has since become the hallmark of Chinese green tea production. This steamed green tea from Huangshan continues a tradition more than a thousand years old, offering both a glimpse into the history of Chinese tea and a flavour profile distinctly different from that of modern pan-fired green teas. More
Steamed Green Tea from the Huangshan Mountains 黄山 is a rare reminder of the oldest method of producing Chinese green tea. While today the overwhelming majority of Chinese green teas are finished by pan-firing (chaoqing 炒青), steaming (zhengqing 蒸青) was originally the traditional method used throughout China to halt oxidation. It was only during the Ming Dynasty that steaming gradually gave way to pan-firing, which has since become the hallmark of Chinese green tea production. This steamed green tea from Huangshan continues a tradition more than a thousand years old, offering both a glimpse into the history of Chinese tea and a flavour profile distinctly different from that of modern pan-fired green teas.
The tea comes from the mountainous Huangshan region in Anhui Province, one of China's most celebrated areas for green tea production. Tea bushes grow on mist-covered slopes, where the cool climate, high humidity, and slow growth encourage the development of delicate aromatic compounds. It is here that legendary teas such as Huang Shan Mao Feng and Taiping Hou Kui originated, and these same natural conditions also shape the character of this traditional steamed green tea.
Immediately after harvesting, the fresh leaves are briefly exposed to hot steam, which halts natural oxidation within seconds. The leaves are then gently rolled and slowly dried. Unlike pan-firing, steaming preserves more of the tea's fresh vegetal character, natural green aromas, and vibrant colour in both the leaves and the liquor. The result is a clean, delicate, and harmonious green tea that, despite its ancient processing method, retains the unmistakably Chinese character of sweetness, softness, and remarkable drinkability.
The dry leaves display dark olive-green to greyish-green tones and consist of larger elongated leaves with fine stems. Their appearance is natural and traditional, without pronounced shaping. Once infused, the leaves quickly unfurl into whole, supple bright-green leaves that reflect the gentle steaming process.
The liquor is exceptionally pale and clear, ranging from straw yellow to light lemon with a subtle green hue. The aroma reveals notes of freshly cut grass, young spring herbs, boiled chestnuts, sweet corn, and a delicate hint of sea breeze. The taste is clean, soft, and balanced, with a pleasant sweetness reminiscent of young peas, fresh green beans, and gently cooked chestnuts. A light umami note adds body without becoming dominant, while the long, refreshing finish remains pleasantly sweet with almost no astringency.
Steamed Green Tea from Huangshan offers a fascinating connection between ancient Chinese tea-making traditions and a processing technique that has become relatively rare in China today. It is an excellent choice for anyone seeking a pure, fresh, and naturally sweet green tea without pronounced roasted notes, while discovering the character of Chinese green tea as it was crafted many centuries ago.
Preparation – Gong Fu Cha
Use approximately 5–6 g of tea for 120–150 ml of water at 75–80 °C. Infuse the first steeping for about 15–20 seconds, gradually increasing the time for each subsequent infusion. A quality steamed green tea will provide 5–7 delicate infusions, gradually revealing layers of sweetness, fresh vegetal notes, and subtle umami.
Preparation – Western Style
Use 3 g of tea for 250 ml of water at 75–80 °C. Steep for 2–3 minutes. Prepare the second infusion for approximately 3–4 minutes. The lower water temperature allows the tea's delicate sweetness, freshness, and clean character to fully develop.
