From the misty peaks to your cup
In late March 2025, Zhou Xiang traveled to the core producing area of Huangshan, Anhui, where the clouds and high humidity give Maofeng its distinctive tenderness. He worked with a small cooperative at around 700 meters, selecting only the early spring flush of one bud with one or two young leaves. The morning was cool and foggy when the pickers moved across the steep terraces, their fingers working swiftly to fill the bamboo baskets before the sun broke through. Zhou Xiang’s relationship with this family-run workshop goes back several seasons — he trusts their careful handling, from the immediate pan-firing in a wok over a low charcoal flame to the meticulous shaping that rolls and strokes each leaf into its iconic flat, downy form. Back in his Hunan tasting room, he noted the exceptionally sweet, floral profile of this lot, its purity reflecting the clear mountain air and the minimal oxidation. As a senior expert who bridges Hunan teas with the grand classics, Zhou Xiang knows when a green tea is at its peak of freshness and expression. This 2025 offering is a testament to his hands-on sourcing and the timeless craft of Anhui’s tea masters.