Huangshan Maofeng vs Song Luo

Huangshan Maofeng

Huangshan Maofeng grows in the misty Yellow Mountains of Anhui and ranks among China's famous historical teas. The downy leaves brew a clear, fresh cup with floral orchid notes, a light chestnut sweetness, and a crisp mineral finish. The body is soft and the aftertaste clean, with a gentle orchid aroma that lingers.

Song Luo

Song Luo is one of China's oldest named green teas, from the Huangshan mountains of Anhui. Its pan-firing and rolling technique, developed in the Ming dynasty, spread across China and is the ancestor of both Japanese sencha processing and many famous Chinese greens. The cup is fresh and grassy with toasted, nutty depth from the hot pan and a clean, slightly sweet finish. Leaves are rolled into tight curls that open slowly.

Huangshan Maofeng

Water temperature

75–80°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Song Luo

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Huangshan Maofeng

Medium caffeine — roughly 20–40 mg per brewed serving

A moderate, steady lift without an intense spike.

Song Luo

Medium caffeine — roughly 20–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Huangshan Maofeng

China · Anhui

The Yellow Mountain (Huangshan) range provides the cool, foggy microclimate behind this tea.

Song Luo

China · Anhui (Huangshan)

Song Luo's Ming-dynasty processing method spread to many regions; the monk method reached Japan in the 17th century, shaping sencha.