Emei Mao Feng is produced in Fengming Township, Yucheng District, Ya 'an City, Sichuan Province. Formerly known as Fengfengfeng, it is now changed to Emei Mao Feng. It is a famous tea rookie newly created in Mengshan area in recent years. Its finished product is tightly coiled, light green and oily, with beautiful silver buds, white hair exposed, fresh and clean aroma, strong and refreshing taste, yellowish and blue soup color and light green and even leaves. The tea is sold in Beijing, Tianjin and other big cities and exported to Japan, Hong Kong and other countries and regions. Emei Mao Feng is produced in Fengming Township, Yucheng District, Ya 'an City, Sichuan Province. Formerly known as Feng Feng Feng, it was changed to Emei Mao Feng in 1978. Emei Mao Feng inherited the local traditional famous tea making method, quoted modern technology, adopted the process of combining baking and frying, and fried, kneaded and baked alternately, promoting the advantages of baking and avoiding the disadvantages of frying, and developed a unique Emei Mao Feng making technology. The whole frying process is divided into eleven processes: three frying, three kneading, four baking and one shaping. The finished products are thin, tight and evenly rolled in shape, light green in color, fresh and moist, beautiful in silver buds, high in fragrance and fresh and pleasant to the nose; The soup is yellowish and green; The taste is refreshing and palatable; The bottom of the leaf is even, the whole leaf is full of buds, light green and bright.

shortly after its appearance, this tea has entered the ranks of famous teas in China with its unique style. In recent years, it has been rated as a high-quality famous tea in Sichuan Province, by the Ministry of Commerce in 1982, by the Ministry of Commerce and the Ministry of Agriculture, Animal Husbandry and Fisheries in 1983, and won the international gold prize at the 24th World Food Selection Conference held in Portugal in 1985. The finished product of Emei Mao Feng is tight-coiled, light green and oily, with beautiful silver buds, white hair exposed, fresh and clean aroma, strong and refreshing taste, yellowish and blue soup color, and light green and even leaves. By adding an additive T into the kneading process of summer and autumn green tea processing; Pan Gongxiu and others reduced the bitter taste of tea and improved the taste and quality of green tea in summer and autumn by adding zinc gluconate solution (concentration 5× 1-6, dosage 1 ml per 5 grams of fresh leaves) or adding OP animal protein powder to twisted leaves.