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huangshan maofeng tea is produced in huangshan, anhui province. huangshan is surrounded by high mountains and deep valleys, pervading steams and rivers, and lush vegetation, all these advantageous ecological environments provide great conditions for planting the maofeng tea. its name comes from its unique appearance, with fine hair on tea leaves and the mountain-shaped shoot apices. as early as 1995, huangshan maofeng tea was rated as one of the top ten famous teas in china. 
huangshan maofeng has a history over 100 years. xie zheng’an established xie yuda tea shop in guangxu period of the qing dynasty. he dedicated himself to the research of making tea, and finally he produced the new tea with unique qualities, such as magpie mouth shaped leaves, clear tea soup and fresh and aromatic taste. 
the best time to pick fresh leaves is between qingming festival and grain rain. one bud with one leaf is the criteria for picking tea leaves, which is vividly depicted as “a sparrow opens its mouth a little” by the locals. after generations of refinement, today’s making process includes picking fresh leaves, spreading leaves, fixation, rolling, baking and sorting out. 
the making technology of huangshan maofeng tea was listed in the second batch of national intangible cultural heritage projects in 2008. xie sishi is not only the representative inheritor but also the 49th generation inheritor of xie’s family tea. 
entries: 1.huangshan maofeng tea 2.top ten famous teas in china 3.guangxu period of the qing dynasty 4.xie zheng’an 5.xie yuda tea shop 6.shaped like a magpie mouth 7.clear tea soup 8.fresh and aromatic 9.one bud with one leaf 10.around the qingming festival 11.grain rain 12.picking fresh leaves 13.spreading leaves 14.fixation 15.rolling 16.baking 17.sorting out 18.national intangible cultural heritage project 19.xie sishi 20.the 49th generation inheritor of xie’s family tea
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