Sanjing Mao Feng Tea

Sanjing Mao Feng Tea

　　Sanjing Mao Feng Tea is a specialty of Suichang County, Lishui City, Zhejiang Province. The unique natural ecological conditions give this tea its distinctive characteristics: plump, hairy leaves, a lasting and fragrant aroma, bright tender green liquor, and a mellow, sweet aftertaste. Sanjing Minggong Tea has successively obtained certification as a Zhejiang Province Green Agricultural Product and Pollution-Free Agricultural Product.

　　Mao Feng Tea is produced in Sanjing Village, nestled deep in the mountains of Suichang. The village lies in the heart of Baima Mountain National Forest Park, surrounded by lush forests, abundant rainfall, frequent cloud cover, and fog. With over 40,000 negative oxygen ions per cubic centimeter in the air, the pristine ecological environment gives rise to the tea’s refreshing, long-lasting fragrance and sweet aftertaste. Mao Feng Tea is a historic famous tea of Suichang. According to the old “Suichang County Annals,” since the Ming Dynasty, Mao Feng Tea has been listed as a tribute to the imperial court, with 10 jin (approximately 5 kg) supplied annually. In 2002, Mao Feng Tea also won the Gold Award at the China Premium Tea Expo.

　　From the Ming Dynasty to the present, not a single drop of pesticide has been sprayed on Sanjing Mao Feng Tea. The highest-grade Sanjing Mao Feng is not produced every year. One of the conditions for top-tier Mao Feng is that the annual number of foggy days must be no less than 189. During the Ming Dynasty, the local magistrate of Suichang, in order to ensure the consistent quality of the tribute tea, dared only to supply first-grade tea and never the top-grade Sanjing Mao Feng.

　　Due to the high altitude and cool climate of the growing region, Sanjing Mao Feng Tea buds only around the time of the Qingming Festival each year. Harvesting takes place around “Qingming,” requiring one bud with one initial leaf, where the bud is longer than the leaf, and the bud-leaf pair forms a complete unit. After withering, the leaves are hand-pan-fired, rolled, and dried. The finished, dried, and cooled tea is promptly sealed in boxes to prevent moisture absorption.