Beigang Maojian Tea is produced in the Beigang region of Yueyang City, Hunan Province, and belongs to the yellow tea category. This tea is renowned for its robust buds, plump leaves, prominent white tips, and golden yellow color. When brewed, the tea emits a rich aroma, and the liquor is bright golden. Among Chinese yellow teas, Beigang Maojian Tea is highly appreciated for its fragrant aroma and unique flavor.
Beigang Maojian's Production Process
The production process of Beigang Maojian is highly meticulous. The finest tea is harvested from late March to early April, selecting only tender buds with one leaf or one bud with two leaves. The selection process is strict, excluding rainy-day leaves, pest-damaged leaves, or diseased leaves. After harvesting, the tea goes through several steps, including panning (high-temperature frying to stop oxidation), sealed yellowing (a process where microorganisms ferment the leaves), cooling, and drying. After the second round of sealed yellowing, the tea undergoes another round of panning, followed by a final drying stage, making the process very complex.
Beigang Maojian produced using traditional techniques should exhibit strong buds, plump leaves, and a golden yellow hue. When brewed, the tea liquor is pale yellow with a refreshing and sweet flavor. Due to its intricate production process, top-quality Beigang Maojian is quite expensive.
Brewing Method
When brewing Beigang Maojian Tea, there are no strict requirements for the teaware, but transparent teaware is recommended to better appreciate the color of the tea liquor. The best water to use is mountain spring water, with mineral water being the next best option. The water temperature should be maintained at around 80°C (176°F). The first steeping should last about 4 minutes, and for subsequent steepings, the time can be extended by 1 minute according to personal preference.