Zunyi Maofeng

Zunyi Maofeng

　　Zunyi Maofeng is produced by the Guizhou Provincial Tea Research Institute, located in Meitan County, Zunyi City. Meitan County boasts picturesque landscapes, surrounded by rolling hills, with the beautiful Meijiang River flowing from north to south and crisscrossing streams meandering through the area. The region features high mountains, abundant rainfall, heavy fog, and significant day-night temperature variations. The soil is fertile, loose in texture, and rich in both inorganic nutrients and organic matter. The tea gardens are surrounded by lush flowers and ancient trees, offering excellent ecological conditions that are conducive to tea plant growth. Nestled by the mountains and water, the tea gardens enjoy an exceptionally beautiful environment. The slopes around the gardens are planted with fragrant plants such as osmanthus, banana pear, pomelo, and crape myrtle, filling the air with fragrance. Coupled with the misty vapors rising from the Meijiang River, the natural surroundings are highly favorable for producing tea of superior quality.

　　　　Zunyi Maofeng is made from the tender shoots of the Fuding Dabai tea variety, which was introduced from Fujian. This variety is characterized by strong buds, plump leaves, and abundant fuzz. The fresh leaves are rich in tea polyphenols, amino acids, and water-soluble extracts, providing the material basis for the unique color, aroma, and flavor of Maofeng tea.

　　　　Maofeng tea is harvested around the Qingming Festival. The picking standards are divided into three grades: premium-grade tea is picked as one bud with one initial or fully unfolded leaf, with a bud-leaf length of 2–2.5 cm; first-grade tea mainly consists of one bud with one leaf, with a bud-leaf length of 2.5–3.0 cm; second-grade tea consists of one bud with two leaves, with a bud-leaf length of 3–3.5 cm. After the fresh leaves are brought to the factory, they are spread out to cool for 2–3 hours before being processed.

　　　　The processing technique for Maofeng tea is exquisite. The key points of the process are “three preserves and one high,” meaning: first, preserving the emerald green color; second, preserving the visible fuzz without it falling off; third, preserving the straight and intact bud tips; and the “one high” refers to a high and lasting fragrance. The specific process includes three steps: fixation, rolling, and drying.

　　　　Fixation and Rolling: The principle for controlling the fixing pan temperature is to start high and then lower it. When the pan temperature reaches 120–140°C, 250–350 grams of withered leaves are added. Once the buds and leaves are evenly and thoroughly fixed—neither undercooked nor overcooked—and about 35% of the moisture has evaporated, the leaves are taken out and rolled while hot until the tea leaves are basically formed into strips and have a slight sticky feel, indicating the proper degree of rolling.

　　　　Drying: Drying is a crucial step in shaping Maofeng tea and involves three processes: rolling tight, rolling round, and straightening. The goal is to evaporate moisture, shape the tea, and enhance the fuzz.

　　　　Controlling the pan temperature and skillfully adjusting hand movements are important technical measures to ensure proper shaping and fuzz enhancement. The pan temperature starts high and then lowers. Initially, the pan temperature is around 80°C. As moisture is lost and shaping requires more pressure, the pan temperature is gradually reduced. When the tea is about 50% dry, a pan temperature of around 50°C is optimal for shaping. Seizing this favorable moment and using appropriate hand techniques, the tea is straightened, rolled tight, and rolled round. Once the tea strips are basically formed and have a slightly prickly feel, a pan temperature of around 40°C and gentle flipping movements are the key techniques for enhancing fuzz, maintaining the straight and intact bud leaves, and achieving thorough dryness. When the fuzz is visible and the tea leaves can be crushed into powder by pinching, the leaves are taken out, spread out to cool, and then stored.

　　　　Its quality characteristics are: tightly twisted, fine, round, and straight strips; complete and upright bud tips; covered with silvery fuzz; emerald green in color; with a lasting tender aroma; clear and bright emerald-green liquor; fresh and mellow taste; and tender, bright, and vibrant leaves. Since its introduction in 1974, it has won awards year after year and ranked among the top in national evaluations of special famous teas within the two major systems of state farms and commune enterprises. In 1981, it was awarded the Provincial Scientific Research Achievement Award, and in 1983, it received the Ministry of Agriculture, Animal Husbandry, and Fisheries Quality Product Award.