Xin Yang Mao Jian Tea

Xin Yang Mao Jian tea, also known as Yu Mao Feng, is one of the top ten famous teas in China. Xinyang Mao Jian is mainly produced in Xinyang City, Henan Province, China. These areas have a mild climate, abundant rainfall, cloudy fog, and fertile soil, providing unique natural conditions for the growth of Xin Yang Mao Jian. Xinyang Mao Jian tea has a unique style of ‘fine, round, light, straight, more white hair, high aroma, strong flavour and green soup colour’. Its shape is uniform, bright green with luster, and the white hairs are remarkable; after brewing, the aroma is elegant and fresh, the taste is strong and sweet, and the soup colour is bright and clear, which makes people have a good aftertaste.

Xin Yang Mao Jian Tea Details:

Name: Xin yang Mao Jian
Net Content: 400 g
Craftsmanship: Traditional Craftsmanship
Ingredients: Fresh tea buds
Taste: Fresh and sweet
Shelf life: 540 days
Storage: Dry and ventilated, protected from sunlight, moisture, and odour.

Xin Yang Mao Jian Tea Picking:

Xinyang Maojian tea is one of the famous green teas in China, known for its unique aroma and fresh taste. The quality of Xin Yang Mao Jian is closely related to its picking and production process.

The best picking time for our Xin Yang Mao Jian tea is usually in the spring of each year, between late March and mid-April, when the tea grows fast and is of the best quality. When picking, we usually choose the standard of one bud and one leaf or one bud and two leaves at the beginning of development, that is, one or two young leaves on the new tips of tea bush just unfolded, together with the young buds, are picked. This standard can ensure the freshness and quality of the tea leaves. Hand-picking is used to avoid mechanical damage to the leaves, ensuring the integrity and freshness of the tea.

Xin Yang Mao Jian Tea Production Process:

Fixation: The picked fresh leaves are quickly heated to stop the enzyme activity and prevent the leaves from continuing to oxidation and turning red. This step can be done by frying or steaming.

Rolling: The tea leaves after fixation are gently kneaded by hand or by machine to form a certain shape of the tea leaves, and at the same time to destroy part of the cell wall, which is conducive to the release of aroma substances in the subsequent drying process.

Shaping: The tea leaves are shaped according to the needs, for example, by hand or with specialized tools, into tight and thin strips or other specific shapes.

Drying: The final step is to put the shaped tea leaves into the dryer at low temperature for a long time to remove the excess water, to meet the storage standard, and to further enhance the aroma of the tea leaves.

Screening and grading: After the drying is completed, the finished tea needs to be screened and graded to ensure that the quality of each batch is uniform.

Xinyang Mao Jian Tea Brewing Method:

It is recommended to use glass cups to brew Xin Yang Mao Jian tea, and the water temperature should be controlled at 80–85℃. When brewing tea, we should pay attention to ‘high water, low tea’, that is to say, when injecting water into the cup, we should pull up the hand bubble so that the water flow can have momentum, and the tea buds of Xinyang Maojian can be shaken quickly so that the organic substances in the tea leaves can be released as soon as possible. Specific brewing steps are as follows:

1. Warm the cups: Take out the tea set and use the hot water in the pot to infuse the teacups using the roundabout pouring method to raise the temperature of the teacups.
   Pour tea: Take 3~5g of tea leaves, use a teaspoon to gently pluck the tea leaves into the glass cup.
2. Washing tea: Pour 80–85°C boiling water into 1/3 of the cup, then gently shake the cup to let the water and tea come into full contact with each other, and pour out the water after about 10 seconds.
3. Fill the cup with water: Fill the cup with water until it is seven minutes full using the high-flush, low-pour method.
4. Standing: Wait for the tea leaves to absorb the water to sink and slowly unfold (steeping time 3~5 minutes), at this time you can pick up the cup to view and evaluate the tea shape.
5. Tea-tasting: After brewing, you can slowly sip the tea, usually 2–3 times.

Xin Yang Mao Jian Tea Characteristics:

Beautiful appearance: Xin Yang Mao Jian tea is bright green in colour, with tight and even strands, shaped like pine needles, with white hair showing, giving people a sense of visual beauty.

Elegant aroma: After brewing, Xinyang MaoJian exudes a fresh and elegant orchid or bean aroma, which is long-lasting but not greasy, leaving a long-lasting aftertaste.
Clear soup colour: the quality Xinyang MaoJian tea soup is tender green and bright in colour, clear, without turbidity, giving people a refreshing feeling.

Fresh and refreshing taste: After the entrance, the tea broth taste is fresh and sweet; the sweetness is fast and long-lasting, there is no bitter and astringent feeling, which leaves a deep impression on people.

Uniformity of leaves at the bottom: after brewing, the leaf bottom is tender green and uniform, with soft and high integrity, showing good quality of raw materials and exquisite processing technology.

Strong resistance to brewing: Xinyang MaoJian has good resistance to brewing; it can be continuously brewed for many times, and every time it is brewed, it can maintain a better aroma and taste, and it is not easy to have a watery taste.

Xin Yang Mao Jian Benefits:

As a high-quality green tea, Xin yang Mao Jian not only has a unique taste, but also has a variety of health effects.

Antibacterial and anti-inflammatory: Tea polyphenols and flavonoids have antibacterial and anti-inflammatory effects, which can help prevent oral diseases such as gingivitis and mouth ulcers.

Oxidation: Tea polyphenols are the main antioxidant components in Xin Yang Mao Jian tea, which can effectively remove free radicals from the body, slow down the cellular aging process, and prevent a variety of chronic diseases, such as cardiovascular disease and cancer.

Promote digestion: Xin yang Mao Jian tea polyphenols and organic acids can stimulate gastric secretion, promote gastrointestinal peristalsis, help digestion, especially suitable for drinking after meals, help to remove greasy food.

Lowering blood sugar: Studies have shown that certain components in green tea can help regulate blood sugar levels, which is an aid to diabetics.

Lowering fat and weight loss: Tea polyphenols and caffeine can help accelerate metabolism and promote fat decomposition, which can help reduce blood fat and cholesterol levels, thus playing a role in weight loss and obesity prevention.