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Our spring picked Xinyang Maojian green tea is produced in Xinyang county, Henan province, and is regarded as one of China's top ten teas. It is distinct amongst other green teas, with its leaves having a darker color and it is having a stronger, more robust flavour. Widely drunk in China during hot weather or after work, it is great when you're thirsty and need a refreshing, relaxing tea to drink.
Recommend Brewing Guide:
Xinyang Maojian is a traditional Chinese tea with a history stretching back over 1,000 years. It's name comes from the area it was first grown – Xinyang county in Henan – while Maojian refers to the teas appearance (fur covered tips of the leaves). Xinyang Maojian has a distinctive appearance and taste compared to most other Chinese green teas, that originated and are grown mostly in the warmer Fujian and Anhui provinces. This tea's leaves are generally smaller, with a darker green color, and its taste, while still unmistakeably that of a premium green tea, has a stronger, bolder character that sets it apart.
TeaVivre's Xinyang Maojian is grade 1 tea, made from the Spring picked leaves that produce the best quality and best tasting teas.
Xinyang Maojian has high levels of antioxidants, and so will help reduce the incidence of cancer, promote good skin tone and reduce the affects of aging.
For more information on the health benefits of Green teas, take a look at our article on Tea Health benefit.
Though with a unique and distinctive taste and style, Xinyang Maojian should be brewed like all other green teas, in water that is not quite at boiling, but instead is 176 ºF (80 ºC) for 1 to 2 minutes. It can be infused 3 or 4 times.
For more information on some of the skills and arts of brewing tea, check out our article on How To Make Tea.
Our Xinyang Maojian green tea is chosen from the origin place in Xinyang country of the more northern Henan province, Dabie Mountains District. This area has high, steep forest covered mountains that guarantee a humid cloudy growing season needed for high quality tea. However compared to the more southern provinces, Henan is colder and the mountains are usually snow covered in winter. This leads to a distinctive tea bush, with smaller, more robust leaves.
This Xin Yang Mao Jian Green Tea Tea is from Mr. Kong who have been engaged in tea field for more than ten years. He focus on providing high quality teas to tea lovers all over the world and always produces more and more natural, safe and healthy teas including the Green tea we choose : Liu’an Guapian, Huang Shan Mao Feng, Dragon Well Green Tea (Long Jing)Xin Yang Mao Jian and Tai Ping Hou Kui.
Mr. Kong elaborated his feeling about the tea culture: Tea Culture is a general concept which is different for people in different area. Although it is complex but there’s one thing that can be sure, that is the same as manage the enterprise, tea culture also needs management along with its quick development in the modern world.
While tea production in the Xinyang county of Henan province probably stretches back over 1,000 years, the origins of the modern Xinyang Maojian tea trace back to 1903, when the local government brought in tea masters from Anhui to help develop the local tea industry. After several years improving growing and production techniques, this unique tea took shape and begun to be recognised within China as a fabulous, unique green tea.
In 1915 it gained international recognition by it winning Gold Medal at the World Expo, held that year in San Francisco. Later in 1958 it was officially recognised in China as one of China's “top ten” teas. It is now still widely grown in its birthplace in the high mountains of Xinyang, and much sort after by tea drinkers in China.
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On a hot summer day there are few teas that I can quench my thirst with. On the light bodied side there’s Huang Shan Mao Feng, and on the more intensive side there’s Xin Yang Mao Jian. Mao Jian has an interesting leaf for a green tea – it’s needle shaped with dark green tone and abundant white buds which makes leaves stick to each other easily. Although I enjoy this tea most of a time in tall glass style during my working hours, for the sake of tasting I prepared it in a western teapot fashion. According to the instructions I used 4 gr with my 250ml glass teapot and steeped for 4 minutes at 85 Celsius. What I got was a bright golden-green infusion with deep vegetable elements lingering at the top along with some smokey notes which brings out a clear association with Lapsang Souchong. First sip presents itself with somewhat brisk medium body, smokey element in the middle and sweetish finish. Both smokey and sweet notes linger in the back for some time. Following sips bring out the complete picture of this tea with prominent spinach-eggplant vegetable note and a slight salty-like sensation combined with a touch of vegetable bitterness. The tea itself quenches thirst and has a good palate cleansing property. What’s especially noticeable with this tea is that it keeps its characteristics (barely evolves) as it cools down. I got this tea on pre-order for a bargain price, now I wish I got more.
Like the Premium Grade Dragon Well Tea from Teavivre, the dry leaves had an amazing, oily scent that is clearly the result of very fresh tea, though forest-like though instead of savory. After steeping, the still-wet leaves smelled like cooked vegetables. The tea itself did not have a particularly strong scent, but in terms of taste it was amazing. It was much, much warmer in flavor profile than other Mao Jian teas I have tried. This Mao Jian is almost sweet to the point of being honeyed, yet maintains pleasant undertones of a dew-kissed meadow in its aftertaste. The second steeping is less sweet, the meadow-like undertones come more to the surface and linger in the mouth for a long time period. Only by the third steeping does it start to resemble other companies’ offerings, the forest meadow flavor becoming dominant while the sweeter elements disappear entirely.
Dry leaf is beautiful with thin twisted multi-hued green leaves, and very fragrant of spinach. Wet leaf remains a lovely green and smells a bit more sea-like. Brewed color is a clear yellow. Taste is savory flavorful with vegetal notes, spinach and smokiness. The smoke becomes especially noticeable as the cup slightly cools, and the aroma is quite lovely - somewhat like grilled vegetables and a sea breeze. There is also a hint of a pleasant bitter note at the end of the sip, which reminds me of the type of bitterness when eating a fresh green pepper. I really enjoy this tea, and find it very flavorful, fragrant and refreshing. So delicious!
Dry leaf aroma: Very sweet and subtle. Grassy. Sweet, fresh, grass. A pristine meadow. A hint of a bite. Wet leaf aroma: Very vegetal. Almost like a Long Jing's brew aroma. Brew color: Muted yellow with a hint of pale gold Brew aroma: Smokey. Cedar. Roasting wood. Throat:Roasted. Cedar. Wet trees. Upturned grass and fresh soil. Deep and rich. Taste: Buttery. Crisp. Mellow. Roasted taste that is found in the throat lingers in the middle. Fairly long length. Thin body. Hints of grassiness. Hints of vegetal notes. Very relaxing, but brisk.
This tea has a smokey, vegetal aroma. It has a smokey taste with vegetal and citrus flavors. I did not care for the mix of flavors of this tea.
Wow! That smell!! What is it? It's so strong! It's like grass and smoke and something sour/tangy like caramelized onions... and spinach/asparagus... and bacon. It smells like a stir-fry!! The smell hits me before I even get the bag open to look at the leaves. They are pretty, thin, dark-green needles; each one twisted and fuzzy. I can't even imagine what this tea will taste like. It definitely has hints of Lapsang Souchong's smoke. I'm a little scared. I'm afraid this is going to be too strong and smoky for me, so I'm going with Gongfu style so I can do quick, 20-second infusions. Let's see. I give it a 5-second rinse. I steep for 25 seconds. The tea is a light gold colour and smells a bit like sweet straw. Hmmm... not bad! It's initially sweet with toasty honey and hay notes. It's quite mellow. The aftertaste is where you find the lingering smoke. It's subtle, though, and not too overpowering at all. This infusion is just on the edge of bitter... 5 more seconds would have ruined it. It's nice, though. It's fresh, mildly sweet, slightly smoky, somewhat astringent, and thankfully, does not taste like spinach, asparagus, onions, or bacon! This is a unique green tea. I don't think I've had one like it. It really seems more like a toasty oolong, or a Lapsang Souchong. This might be nice for coffee lovers who are trying to switch to green tea. I leave the second infusion for 40 seconds. It's not as sweet... more smoky. I think 40 seconds is too long. It's closer to bitter, and more astringent... still drinkable, but not really my favourite. I think it's very easy to overbrew this tea. I will happily drink the rest of my sample, but I don't think I will be buying this again. It's a good tea, but I'm more partial to the fruity, floral, perfume-y flavours of a Dragon Well or Anxi Monkey King. I think my Dad might like this one.
The leaves look like a work of art they're long and twisted with sharp points. The dry leaves smelled like fresh hay, rich with some woody notes. Brewed up, the liquor color was the color of straw. At first sip, I tasted a very light smokey wood note that was followed by a sweet vegetal taste. There was a slight drying mouth feel and I felt a crisp bite to the tea. The liquor was thick, and full of unique flavors.
I am a relative newcomer to the world of Mao Jian, having tried only one other example of this tea. What I can conclude on the basis of an induction on two cases is that I do like Mao Jian! Teavivre’s variety, Xin Yang Mao Jian, has a distinctive dried leaf form, with long, thin, spindly leaves which look a bit like twisted ropes with some silk threads interspersed. Lots of shadows and light—and very attractive to behold! I brewed about 4 grams in about 16 ounces of water for about three minutes. The resultant liquor is a somewhat darker shade of yellow with a hint of green. The flavor starts out seeming somewhat robust and vegetal but as it settles on the palate it becomes more smooth and soft. My packet contained some smaller particles which passed through the sieve, so it’s possible that the tea would be less robust if I filtered those out. For now, based on this initial experience, I can say that I am happy with this tea—a fine lunchtime brew! I am looking forward to a second infusion of the spent leaves, which are redolent of further Mao Jian goodness to come… This review was originally published on Steepster by sherapop on May 27, 2014. TeaVivre has added this whole review here by getting permission from sherapop.
The tea leaves are long and twisty, varying from dark to light green. This tea smells like tomato (especially the dry leaves- I find them extremely fragrant) and brewed it even tastes a little tomato-y. I am really enjoying this tea! This flavor holds well through at least one more steep. I received this tea as a sample from Teavivre. Thank you again, this tea is super fresh!
This is a tea I enjoy on occasion, I use a digital thermometer for my water and still find the tea somewhat bitter. Therefore I must be in the proper mood to brew this. However, when brewed very carefully this tea is extremely good. Slightly Smokey and vegetal. It has a shockingly deep flavor profile that i have trouble putting words to. One thing I saw mentioned in a previous review that I would also like to note is that the tea does not keep well in my hot storage of choice (insulated stainless steel tumbler)
Reply: Dear Megan, Thank you very much for writing to us. Yes, this tea can be purchased as a sample choice. Hope this is helpful for your concern. Wish you a good day.
Reply: For this kind of green tea, it is better to follow this steeping : 1-2 teaspoons for 8oz of water. Brew at 176 ºF (80 ºC) for 1 to 2 minutes. The amount of tea and the time is according to your taste. If you like stronger taste you can add more tea or steep longer time. Hope this can help you.
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