Master Zhang’s Tea Mountain: Pre Qing Ming Green Tea from Hunan
Shimen Yinfeng: Misty Mountain Green Tea from My Mother’s Hometown
Tucked away in the misty mountains of Shimen County, western Hunan Province, grows a green tea that holds both regional significance and personal meaning for me: Shimen Yinfeng (Silver Peak). This tea isn’t just another spring green—it’s a connection to my mother’s hometown, where green tea isn’t a luxury but a daily ritual, shared by locals from large mugs and homegrown vegetables.
In an age where most people have moved away from the mountains, only a few committed farmers remain. And among them is one man who has quietly built a legacy of quality, sustainability, and tradition.
From Weixin to the Clouds: Where This Tea Comes From
To reach this tea farm, we had to drive nearly two hours up winding mountain roads from the town of Shimen. The scenery on the way—karst peaks, lakes, and rivers dotted with fishermen—was straight out of an ink painting. The air gets cooler and wetter as you climb, and by the time you reach the top, you’re surrounded by cloud and mist nearly all year round.
Here, in the village of Weixin, far from any urban pollution, sits a small organic tea farm where Zhang 厂长 lives and works. It’s so isolated that he only descends the mountain in winter, when the tea rests.
Meet the Maker: Zhang 厂长
Zhang, the head of the farm, is a quiet, serious man—a veteran of the Shimen tea industry since graduating from agricultural university decades ago. He speaks little, but with confidence and clarity. He knows the terrain, the weather patterns, the tea bushes, and how to gently coax the best from them.
He greeted us just after Qing Ming, when rains had delayed picking. Instead, we tasted the fresh teas harvested a few days prior, left behind in the tasting room for quality control. In the factory, we saw small batches withering on bamboo trays—part of an experiment, Zhang said with a mysterious smile. “Shimen’s own rock tea,” he joked, pointing to the rocky terrain the bushes cling to.
A Personal Journey: Returning to My Roots
This visit wasn’t just business—it was personal. My uncle drove us up, and along the way we stopped to enjoy authentic Shimen-style cooking: preserved meats, wild greens, and early spring vegetables grown by local farmers. It all reminded me of the packages my mom’s relatives used to send us in Shanghai.
Cultivars, Craftsmanship & Climate
This high-elevation farm cultivates a range of tea varieties:
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Zhuyeqi
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Bixiangzao
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The traditional Quntizhong
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A small planting of Fuding Dabai
All teas are handpicked, and processing includes machine fixation, gentle withering, and low-temperature drying. Experiments are often crafted by hand in small batches.
The misty, cool environment of Shimen contributes to what Chinese tea drinkers call “gaoshan yunwei”—the high mountain rhyme that gives teas from these altitudes their lasting aroma and sweetness.
Why This Tea Matters
For me, Shimen Yinfeng is not just a green tea—it’s a living piece of heritage. It shows how terroir, tradition, and personal story shape flavor. It also invites tea drinkers to discover how green teas across China can taste vastly different—from the nuttiness of Long Jing to the umami of Anji Baicha, and now the gentle nutty sweetness and mist-kissed freshness of Shimen.
How to Brew Shimen Yinfeng
We recommend brewing this tea either:
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Grandpa style: a pinch of leaves in a glass or mug, topped with hot water (80–85°C), refill as you go.
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Or use a gaiwan: 3–4g of leaf, quick pours, and multiple infusions to enjoy its layered complexity.
Explore More from Shimen
Aside from the delicate silver buds of Shimen Yinfeng, we also offer more affordable green teas from the same farm, perfect for your daily green tea fix. All carry the same mountain freshness and craftsmanship, just in different grades and leaf styles.