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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.
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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Nicely smoky and assertive for a green. I am partial to greens and this is a pleasant diversion from the sweet, grassy ones.
A lot of interesting flavors. Has a slightly smoky aspect to it. As I type I'm having this tea by using the 3 grams/100ml parameters and I think for this tea that's how I like it best. This is a sample so my experimentation is limited. One thing I noticed about this tea that really impresses me is that after adding water the leaves immediately sink to the bottom of your brewing vessel. Tasty tea.
Thank you Teavivre for another free sample. This is a nice green tea with a stronger flavor similar to Dragon Well. It has a mildly buttery taste with subtle smokiness and slight bitterness.
It's funny. Green teas are both my least favorite but my favorite teas at the same time. I hate the weak ones, but I love the strong ones.
Needless to say, this is a strong green tea. I love. Highly reccomended for black tea drinkers who aren't ready for the lighter greens, but still want to appreciate green tea.
3 heaping tsp. of tea, 500 ml. water in the Breville at below parameters.
There is more smoke than I remember in both the smell and the taste of the steeped tea this time. The smoke is right at the beginning of the sip, and then the vegetal note takes over toward the end. It’s reminding me of smoked meats. I think that this would have been good with a savory meal.
I have enough tea to have a few more cups, so I’m curious to see whether this steep (with the smoky notes) or the previous one (which was much more green/spinachy), was the odd one out.
This review was originally published on Steepster by JoonSusanna on January, 2012. TeaVivre add this whole review here by getting permission from JoonSusanna.
The dry leaves are uniform, green and thin, and have a good aroma. The tea has a vegetal (almost grassy) taste and aroma. The taste is stronger and more distinctive than many other green teas. It is very important to brew this tea properly. If the water is too hot, or if it seeps too long, or if too much dry tea is used, it can get bitter very quickly. This is not a tea I would drink all day, every day, but I do enjoy drinking several types of tea, and this is one I will continue to enjoy . This was a free sample with my last order. I will definitely order more
Very good green tea, slightly vegetal very little astringency that was very it was also slightly smokey but very pleasant and refreshing, This would be a tea that I would serve to friends who ask for a good Green tea.
*Note: this review is based on the 2012 harvest.*
This Xin Yang Mao Jian green tea is advertized as being harvested on April 19, 2012. I brewed this up days after I received this tea and on 12-1-2012.
This tea smelled fresh, with a hint of roasted smokiness to it. It had the appearance of a standard green tea: small, wire-y, dark-green leaves.
Although the first steeping session started at a little hotter temperature (185F) than what I was aiming for (180F), I brewed the second session following my standard green tea steeping times and temperatures.
The leaves seemed to love sitting on the bottom of the pot for every steeping. The color of the liquor was a cloudy greenish, and there was something in the aroma that I have not found in four different green teas I had brewed up on previous days; it was interesting, and may have been sweet and/or nutty (possibly like a Dragon Well).
The wet leaf smelled OK, but not as fresh as the other fresh green teas I have been brewing up. I also noticed after the first steeping that it looked worn--some of the leaves looked torn and as-a-whole they had an uneven look about them. The coloring, however, was clearly fresh: it was a vibrant green (I feel I have looked at enough green teas to be able to spot the difference between a fresh one and an old one).
It had a good, strong vegetal flavor with a somewhat smoke-y note. When it cooled to room temperature the smokiness was even more prominent (the flavor reminded me of a Huang Shan Mao Feng).
For both sessions I did a total of four steepings, and I noted that for my first steeping session (in April) there was considerable drop in the flavor on the second steeping over the first: the flavor on the second was weaker and not as fresh as the first. This tea was definitely lacking something that all of the other fresh teas had been gifting me with all week, and there was nothing 'quality' about it. This lack of freshness in the later steepings was disappointing to me, as I felt this was a possible 'buy' until then. The third and forth weren't any better (with hotter temperatures and longer steeping times): it was as if the flavor was flat. I do consider the possibility that 185F was too hot for the first steeping, and so it scorched the leaves; but if it's truly that delicate, or finicky, or whatever I want to call it, I don't want to mess with it. Note: during the second steeping session (in December) I didn't find the difference in flavor on the second steeping to be as dramatic.
It's a decent tasting, fresh green tea, but its actually more expensive than at least one other green tea they carry that is a little better tasting (the Tian Mu Mao Feng). And as I am personally not a huge fan of smoky green teas this tea is not something I feel I need to have on hand.
(This review is for 2011 harvest)
Another free sample provided by TeaVivre. Thank you!
Dry leaf is finely rolled with really dark green hue with a lot of petioles that give of pine leaf resemblance. That being said, leaf is 1,5 to 3 cm long and here and there you can find some around 4 cm. If you look more carefully you can also see some pebbles and even non-rolled leaf parts making (about 10-15%). There’s some smokiness about it, but you really have to dig in your nose to sense it.
One of the ways I savor dry leaf aroma is by dropping it in heated teapot and let it rise to my nostrils with the steam. At this point I can sense some buttery notes with vegetal hint.
1st infusion (3gr 80C 250ml 60s)
Clear liquor with light jade tone. On first sip you get a light hint of pleasant bitterness that quickly dissipates and turns to bold vegetable note, or more like some herbal tea with bitter note (like Mountain Germander). Finish is a bit dry and at this point I can picture myself quenching thirst with this tea in summer heat. I’ll have to wait for it though.
2nd infusion (80C 250ml 90s)
Second infusion yielded a bit stronger character with more bitterness but still in pleasant range. I think I shouldn’t have stretched it but keep it at 1 minute infusion – getting the impression that too much flavor got released.
Vegetal note has increased also and sweetness appears just after swallowing. Not bad, not bad at all.
3rd (3gr 80C 250ml 90s)
After this I’m pulling the plug. I could have pulled out one more steep if I hadn’t gone too far in second.
Here I get more robust cuppa with very little bitterness (less than from 1st steep) and astringency takes over. After swallowing starchy dryness is present in throat.
To wrap it up, I might get a bag of this as summer closes in, and I yet have to try it in cold brew fashion.
The leaves are quite dark and thinly rolled, and smelled slightly of nori. I found that even with short steeps, this is a bold and mildly smokey green tea. Tasted like steamed asparagus/spinach combo. Quite nice, a little bitter on the end of the sip but nothing unpleasant.
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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