Name: Handmade Wild-Farmed Yellow Mountain Maofeng (全手工野放黄山毛峰)
Origin: Chongchuan Village, Huangshan (黄山充川村), Anhui, China
Season: Qingming (清明), April 2024
Cultivar: The original local cultivar (群体土种)
 
This tea is from a wild-farmed tea garden, meaning no chemical fertilizers or pesticides were used at any point during the growing and processing of this tea throughout the year.
 
This Maofeng green tea is from Chongchuan village in Huangshan, the famous Yellow Mountains in south China. Grown by Mr Zheng, this tea is from the first or 'tou cai' (头采) round of pickings, meaning it is the highest grade from the harvest. The leaves have been hand-processed using traditional methods and roasted and dried by charcoal fire. In my opinion, the best thing about wild-farmed tea is that it can't but be filled with the vibrancy and vivacity that only comes from a truly natural environment.
 
Brewing suggestions:
Gaiwan (110ml)
Amount: 4g
Water temp: 95-100℃
First infusion: no rinse required, steeping 30 seconds for the first infusion.
Followed infusions: add 10-30 seconds each, it can be steeped for 5 times.
 
Cup/Mug (150-200ml)
Amount：2-4g
Water Temp: 85-100℃
After pouring water in the cup, wait for 2 minutes and then enjoy the tea, it can be brewed 3 times.
 
As always, when it comes to top-quality green teas, the brewing amount and methods used is very flexible, as different flavour profiles will come out as you try different styles.
 
Find out more about Yaoyao and Sixian (四閑齋): 
Instagram: sixian_tea