How Xinyang Maojian Tea Is Made (Step-by-Step)

Xinyang Maojian is one of China’s ten famous teas, produced in Xinyang City, Henan Province. Its name derives from the appearance of the tea leaves—slender, straight, and covered with white downy hairs (fine, soft hairs), resembling “hair tips.”

The best production areas for Xinyang Maojian are the “Five Clouds, Two Ponds, and One Village,” namely:

• Five Clouds: Cheyun, Jiyun, Yunwu, Tianyun, Lianyun
• Two Pools: Hei Longtan and Bai Longtan
• One Village: He Jia Zhai

However, any tea produced within Xinyang City using standard production methods can be called “Xinyang Maojian.”

Why is Xinyang Maojian of such high quality?

1. Suitable Climate

• Xinyang is located in the transitional zone between northern and southern climates, with moderate temperatures that are conducive to the accumulation of amino acids and caffeine in tea leaves, resulting in a fresher and more vibrant flavor.
• Adequate rainfall and humid air create an ideal environment for tea plant growth.

2. High-quality soil

• The soil in Xinyang’s mountainous regions is rich in organic matter, loose, and well-aerated, providing an ideal environment for tea plants to take root and grow.

3. High-altitude cloud and mist environment

• Tea gardens are primarily located on mountains at elevations of 300–800 meters, where abundant clouds and mist, along with gentle sunlight, result in slower tea growth and the accumulation of more nutrients.
• Large temperature differences between day and night result in a more intense flavor.
• Clean air and water ensure that the tea is free from pollution, with a pure and authentic taste.

Characteristics of Xinyang Maojian

• Appearance: Slender, round, tight, and straight, with prominent white downy hairs and a vibrant green color.
• Aroma: Fresh, intense, and long-lasting, reminiscent of roasted chestnuts.
• Taste: Fresh and crisp, with a lingering sweetness that leaves a pleasant aftertaste.
• Tea liquor color: tender green and bright.
• Leaf base: the brewed tea leaves are tender green and uniform.

Production process of Xinyang Maojian

1. Fresh leaf picking

• Picking standards: one bud with one leaf or one bud with two leaves.
• The timing of picking is crucial; tea picked earlier has better quality.

2. Grading and spreading

• Fresh leaves are sorted by grade and spread out in layers 3–5 cm thick. They are placed in a well-ventilated, shaded area for 2–6 hours to allow moisture to evaporate.

3. Killing the green (raw pan)

• The pan temperature is 140–160°C. Fresh leaves are stir-fried with a bamboo broom to remove the grassy aroma and soften the leaves.
• Killing the green takes approximately 7–10 minutes.

4. Shaping (cooked pan)

• At a pan temperature of 80-100°C, use your hands to “grip and toss” the tea leaves to make them tight, slender, and straight.
• This step determines the tea leaves’ shape and aroma, lasting approximately 7-10 minutes.

5. Initial Drying

• Dry the tea leaves using charcoal fire at a temperature of 80-90°C for 20-25 minutes to set their shape.

6. Cooling

• Allow the tea leaves to cool for 2-4 hours to evenly distribute moisture.

7. Re-drying (Second Drying)

• Dry at a temperature of 60-70°C for 30 minutes to further dry the tea leaves and enhance their aroma.

8. Sorting

• Remove yellow leaves, old stems, and impurities to improve tea quality.

9. Re-drying (third drying)

• Ensure the tea leaves are completely dry for long-term storage.

10. Storage

• Tea leaves should be stored in an airtight container in a cool, dry, and shaded place, preferably refrigerated (0-7°C).

How to store Xinyang Maojian?

Xinyang Maojian purchased should be sealed and stored in the freezer to prevent moisture absorption or odor absorption.