25 tea bags

Maofeng Tea originated in Huangshan (Yellow Mountains, Anhui Province), so it is commonly called Huangshan Maofeng tea. It grows at an altitude of over 700 meters (2,200 feet) where there are cliffs piercing into clouds, with fertile soil, cool air, adequate rain, a short period of direct sunshine, and orchids growing everywhere lending a magnolia-like fragrance to the tea plants. Growing in such surroundings, the tea buds are big and strong, sending forth a lasting sweet aroma. Aside from the specific environmental conditions under which Maofeng is grown, the technique of picking and producing tea is unique. The tea leaves look like tongues of birds with silver floss all about them, and are in the bright color of yellowish green; when infused in hot water, foggy steam with fresh fragrance is floating over the water. After being steeped, the tea is clear and soft yellow in color, and tastes refreshingly sweet with a mellow, full body and only a mild bitterness. The tea has a unique refined quality and its fragrance lasts long. It is the best known and most exotic tea and one of the famous group of the “top ten teas in China.” Maofeng tea was introduced relatively recently, around 1875, during the Qing Dynasty, introduced by the tea specialist Xie Jinghe. It was named maofeng for the appearance of the tea buds, being fluffy (mao), and for their growing location on high mountain peaks (feng).

Maofeng tea has now been grown in Tibet, in Linzhi Province where conditions similar to those found at Huangshan prevail. The altitude is higher (2250 meters; 7,000 feet), but warm air coming up from the Indian subcontinent moderates the climate and makes the ideal cloudy conditions for this kind of tea. Organic cultivation methods are used. The same unique processing method applied in Huangshan yields a mild fragrant brew. In addition to simple Maofeng tea, a blend is also prepared in Tibet with jasmine flowers to make an even more aromatic beverage. The Tibetan jasmine has a refined bright taste.