Xinyang Maojian Tea, produced in Xinyang City, Henan Province, is a green tea and one of China’s top ten teas. Known for its tight, straight appearance and abundant white tips, it is named “Maojian” (meaning “hairy tip”) due to these features. The tea’s unique characteristics include fine, straight leaves, numerous white tips, and a pleasant, sweet aftertaste.
Origins of Xinyang Maojian Tea
The Xinyang region has been a prominent tea-producing area in China since ancient times, renowned for its high-quality tea. As early as 1200 years ago, Xinyang was known as a major tea-producing region, with its tea being sold across the country. Xinyang Maojian Tea has become one of China’s representative teas over the centuries.
Production Process
The production process of Xinyang Maojian tea is quite complex and requires very strict standards for the tea leaves. The harvest requires picking one bud with one leaf, or even just the buds. High-quality Xinyang Maojian tea is made from tens of thousands of buds. After harvesting, the tea leaves are left to rest for 3 hours and then sorted before undergoing the Panning (pan-frying) and baking processes. The Panning process involves two steps: the first step uses a pan temperature of 150°C (302°F); the second step uses a temperature of 100°C (212°F), primarily for shaping. Finally, the leaves are dried to ensure they maintain their fine and straight characteristics.
Brewing Method
When brewing Xinyang Maojian Tea, the water temperature should be around 80°C to avoid bitterness from overheating. Water should be poured slowly along the side of the teapot, and the lid should not be covered. Steep the tea for about 3 minutes, and it can be steeped up to 4 times, with each subsequent infusion increasing by 1 minute to fully appreciate the tea’s aroma and flavor.