Maojian literally means “hairy tips” referring to the appearance of the tea leaves. Henan’s Xinyang prefecture has been famous for its Maojian tea since the Tang dynasty.
What make it different are the skillful hand movements of rolling, adjusted to the heat and softness or dryness of the tender leaves. The brewed tea is pale-gold in colour and has a grassy fragrance with a sweet, long lasting aftertaste.
Full bodied tea with distinct floral aroma with a hint of cool minty note. Very refreshing aftertaste. Made up of “single bud only” to “one bud one leaf” tea leaves.
Xinyang Maojian may be prepared in a standard full-sized teapot, but for best results we recommend using a gaiwan (traditional covered steeping cup). Preheat the gaiwan with hot water and fill with 1-2 teaspoons of leaf. Cover with relatively cool water [60-65C (140-149F)] and infuse for 1 or 3 minutes, adjust time, temperature, and quantity according to your personal preference.
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