Henan
Green Tea
Pre-Qingming
Pan-firing
Xin Yang Mao Jian is a renowned Chinese green tea from Xinyang City, Henan Province. It is known for its distinctive needle-like shape, bright green color, fresh aroma, and a mellow, sweet taste with a slight astringency.
Xin Yang Mao Jian (信阳毛尖), meaning "Xinyang Fine Point," is a renowned Chinese green tea originating from Xinyang City in Henan Province. It is one of China's top ten famous teas and is celebrated for its distinctive needle-like shape, bright green color, fresh aroma, and a mellow, sweet taste with a slight astringency.
The tea is grown at high altitudes in the Dabie Mountains, benefiting from the cool climate, abundant rainfall, and fertile soil of the region. The finest grades are harvested before the Qingming Festival, selecting only the most tender buds and young leaves.
Xin Yang Mao Jian is known for its uniform, tight, straight, and round appearance, often described as "cong ming xiu qi" (cong ming meaning "even and neat," xiu qi meaning "elegant and graceful"). Its liquor is bright green, clear, and bright.
Fresh, clean, subtle, light vegetal
Mellow, sweet, refreshing, slight astringency
Clean, lingering sweetness with a refreshing aftertaste
The history of tea cultivation in the Xinyang region dates back to the Tang Dynasty (618-907 CE). However, Xin Yang Mao Jian in its current form was developed during the Qing Dynasty (1644-1912 CE).
The tea was created by tea farmers in the Xinyang region, who developed a unique processing method to highlight the characteristics of the local tea plants. The name "Mao Jian" refers to the fine, downy tips of the young leaves.
The tea gained recognition and became one of China's most famous green teas, symbolizing the excellence of Henan's tea culture. It has been a tribute tea and is now a protected geographical indication product.
"Xin Yang Mao Jian captures the essence of the Dabie Mountains in a cup of pure serenity." — Ancient Tea Saying
Early tea cultivation begins in the Xinyang region.
Tea production in the area expands and gains regional importance.
Xin Yang Mao Jian is created with its distinctive processing method.
Recognition as one of China's top ten famous teas and global appreciation.
Leaves are hand-picked very early in the morning during the Pre-Qingming period. The standard is typically "one bud and one leaf" (一芽一叶), selecting the finest, most tender shoots.
Fresh leaves are spread thinly and allowed to wither slightly in a cool, shaded area, reducing moisture content and making them pliable for the next steps.
Leaves are heated in large iron woks at high temperatures to halt oxidation and preserve the green color and fresh flavor. The technique involves tossing and pressing the leaves.
The leaves are gently rolled by hand or in a machine to break down cell walls, release juices, and shape the leaves into the characteristic needle-like form.
Final drying at lower temperatures removes remaining moisture and stabilizes the tea for storage, while preserving the shape and aroma.
Traditional Pan-firing Process
"The art of Mao Jian lies in preserving the mountain's natural grace within each delicate needle." — Master Tea Maker
Use water at 75-80°C (167-176°F). Boiling water will scorch the delicate leaves.
First infusion: 2-3 minutes. Subsequent infusions: Increase by 30-60 seconds.
Use 3-4 grams of tea per 150 ml of water for optimal flavor.
Use filtered or spring water for the purest taste.
Use a clear glass to observe the leaves unfurling.
Pour water first, then add leaves for a gentler infusion.
Focus on the mellow, sweet, and refreshing character.
Best enjoyed in spring to complement its fresh character.
In TCM, Xin Yang Mao Jian is considered to have a cool nature with sweet and bitter properties. It is believed to clear heat, detoxify the body, nourish the stomach, and promote mental clarity.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons.
Like other green teas, Xin Yang Mao Jian is rich in catechins (especially EGCG), L-theanine, and antioxidants. These compounds contribute to its potential health benefits.
Research suggests that green tea consumption may support cardiovascular health, weight management, cognitive function, and provide anti-inflammatory benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 20-30mg | 4-6% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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