Huangshixi Mao Feng is a famous specialty tea from Qingyang County. There is no fixed price for Huangshixi famous tea; prices range from tens to over a hundred yuan per jin. Although Qingyang County is under the jurisdiction of Chizhou City, geographically it is closer to Huangshan District. Huangshixi Mao Feng and Huangshan Mao Feng share the same lineage. Huangshixi Mao Feng is a type of green tea that was listed as a tribute product as early as the Song Dynasty.
The origin of Huangshixi Mao Feng tea has this story behind it. It is said that during the Tianfu era (901–904) of Emperor Zhaozong in the late Tang Dynasty, a monk and a Taoist priest practiced in a cave behind Tiantai Mountain at the peak of Jiuhua Mountain. They usually survived on tree roots and wild fruits, and due to prolonged malnutrition, they suffered from dizziness, brain fog, and facial swelling. Later, they gathered fresh wild tea leaves, boiled them, and drank the infusion. This cured their illnesses. For easier consumption, they began drying the tea leaves for storage. The leaves were often dried on a stone slab by the stream. Over time, the slab gradually developed yellowish-brown stains. As a result, people began calling the stone “Huangshi” (Yellow Stone), and the stream that flowed down the rocky side of Tiantai became known as a creek, hence the area came to be called “Huangshixi” (Yellow Stone Stream). Later, the tea produced in this region also came to be named “Huangshixi Tea.”
The production of Huangshixi Mao Feng involves three processes: fixation (kill-green), rolling, and baking. The finished tea is characterized by its evenly shaped leaves, tender green with a slight yellow hue, and visible fine hairs. When brewed, the tea produces a misty vapor at the surface, with clear, emerald-green liquor, a high and refreshing aroma, a fresh and mellow taste, and a sweet aftertaste. Its fragrance lingers even after multiple infusions. The leaves at the bottom of the cup are yellow-green, plump, and uniformly intact.

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