Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan
Xin Yang Mao Jian /Core production area Bai Long Tan

Xin Yang Mao Jian /Core production area Bai Long Tan

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In China, there is a small town that is not well-known, but it has the reputation of "South of the Yangtze River and North of the Yangtze River". This city is called "Xin Yang". Today I will share a green tea "Xin Yang Mao Jian" with you tea friends.

"Xin Yang Mao Jian" tea is one of China's traditional famous teas and one of the famous specialties of Henan Province.  The place of origin is Xinyang, hence the name "Xin Yang Mao Jian".

In the Tang Dynasty, Xinyang tea has been listed as a tribute to the imperial court. The "Geography" of the Tang Dynasty contains: "There are tea in Yiyang (that is, Xinyang) soil tribute." At that time, there were 16 counties in the tribute tea area, including Yiyang County.  .

Xinyang tea area is located in a high latitude area, with natural conditions suitable for the growth of tea trees and the formation of high-quality tea. Here, there are four distinct seasons, dense forests, abundant rainfall, and clouds; the soil is deep and loose, with more humus content, higher fertility, and pH value.  Between 4.5 and 6.5.  Moreover, tea trees are mostly distributed in high mountainous areas at an altitude of 300 to 800 meters. The sun comes and goes early, the sun is not strong, the temperature difference between day and night is large, the buds and leaves grow slowly, the tenderness is strong, the fat is thick, amino acids, catechins, and coffee.  Nitrogen-containing compounds such as yam and aromatic substances accumulate a lot, which is indispensable for making high-quality green tea.

Xin Yang Mao Jian's manual frying process is:

Fresh leaves are spread, raw pot, cooked pot, first-baked, cooled, re-baked, picking, and fresh leaves are picked and placed for a period of time.

Today this tea comes from the core producing area. Bai Long Tan Xin Yang Mao Jian dry tea: the cords are tight and sharp, the hairs are revealed, and the color is emerald green.

Tea soup: the fragrance is high and lasting, the taste is fresh and refreshing, the soup is bright and clear

Leaf bottom: fresh, bright yellow

PS: Because of Xin Yang Mao Jian leaf bud tea, the tea noodles are tender, so the best brewing method should be the upper casting method (that is, first flush the water to 70% full, and then add the tea), Xin Yang Mao Jian because of too much, soak  After the tea, there will be "muddy muddy", and other green tea soups should be clear and bright. The buds of Xin Yang Mao Jian are very delicate and cannot be brewed with boiling water. The water temperature should be 80-90 degrees.  If the water temperature is too low, it will fail to stimulate the aroma of the tea; if the water temperature is too high, it will scald the buds, causing the tea soup to turn yellow and taste bitter.


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