Xinyang Mao Jian Green tea

Xinyang Mao Jian is one of China’s classic green teas, originating from the Xinyang region in southern Henan Province. The area’s mountainous landscape and long-established tea culture have shaped local tea cultivation for centuries.

The name Mao Jian refers to the tea’s distinctive appearance: “mao” refers to the fine down found on young leaves and buds, while “jian” refers to their pointed tips. After harvesting, the carefully selected leaves are rested, then heated at high temperature in a pan to stop oxidation. They are subsequently rolled, shaped and dried in several stages, creating the characteristic thin, tightly twisted leaf shape of Xinyang Mao Jian.

The dry tea consists of elongated, thin, tightly twisted leaves in shades of dark green and olive green. Once infused, it produces a clear, pale golden-yellow liquor. Over successive infusions, the leaves gradually unfold, revealing elongated leaf pieces in green and olive tones.

Its flavour combines fresh vegetal notes and delicate sweetness with gentle astringency and a clean, fresh finish. It is a well-balanced Chinese green tea that develops beautifully over several infusions.

The history of tea cultivation and consumption in the Xinyang region can be traced back more than two thousand years. Archaeological and historical evidence indicates that tea culture was already present in the area in ancient times, while during the Tang and Song dynasties Xinyang developed into an important tea-producing region.

However, it would not be accurate to trace the Xinyang Mao Jian we know today directly back several thousand years. The development of the modern tea is closely associated with local tea production during the late Qing dynasty and the early 20th century, when new tea gardens and tea-producing communities were established in the region and processing techniques were further refined.

Traditional Xinyang Mao Jian production requires considerable skill. After the leaves are carefully sorted and rested, they are pan-fired, rolled and shaped, followed by several stages of drying. This careful processing creates the tea’s characteristic thin, tightly formed leaves.

The traditional production technique of Xinyang Mao Jian is now part of China’s national intangible cultural heritage.

Use 3–4 g of tea per 150 ml of water, preferably in a glass or porcelain teapot. Allow the water to cool to 70–75 °C, then steep the first infusion for approximately 2 minutes.

For subsequent infusions, gradually increase the steeping time and, if necessary, slightly increase the water temperature. The leaves gradually unfold over several infusions, so make sure they have enough room to open in the teapot.