Huangshan Maofeng is one of the top ten famous teas in China and belongs to green tea. Produced in the Huangshan (Huizhou) area of Anhui Province, it is also called Huicha. It was created by Xieyu Dachazhuang during the Guangxu period of the Qing Dynasty. Every year during the Qingming Guyu, we pick the fat and tender buds of the fine-bred tea trees "Huangshan species" and "Huangshan big-leaf species", and fry them by hand. , and with golden yellow fish leaves (commonly known as golden slices). Brewed into a cup and brewed with mist on the top, the soup is clear and slightly yellow, the bottom of the leaves is yellow-green and energetic, the taste is mellow and sweet, the aroma is like orchid, and the flavor is profound. Because the newly made tea leaves are covered with pekoe, the buds are sharp and the peaks are awn, and the fresh leaves are collected from the peak of Huangshan Mountain, so the tea is named Huangshan Maofeng.
