Why is Maojian called Maojian? How to brew Maojian

Maojian is a variety of green tea, which is divided into Weishan Maojian and Xinyang Maojian. The appearance is relatively thin, straight, round and smooth, with white hair all over the tea leaves. The aroma is long-lasting, and the taste of the tea soup is very fresh, strong, sweet and unique. Maojian has unique color, aroma, taste and shape, and is the favorite of green tea lovers. Do you know why Mao is called Maojian? See if it is the same as what you know.

Contents of this article

1. Why is Maojian called Maojian?

2. How to brew Maojian tea

3. What is the difference between Maojian Mingqian tea and Minghou tea?

Why is Maojian called Maojian?

Maojian tea is one of my country's traditional famous teas. It is named "Maojian" because of its thin and graceful leaves, round and straight peaks, and white hairs all over.

Maojian is a type of green tea, which is divided into Weishan Maojian and Xinyang Maojian. The appearance is relatively thin, straight, round and smooth, with white hair all over the tea leaves. The aroma is long-lasting and the taste of the tea soup is very fresh, strong, sweet and unique. The brewed tea soup is emerald green, the tea leaves are stretched out and slowly sink to the bottom of the cup. The tea leaves are even, tender, fresh green and smooth. Maojian has unique personality in color, aroma, taste and shape. Its color is fresh and clean, without impurities, its aroma is elegant and fresh, and its taste is fresh, mellow and sweet.

How to brew Maojian tea

1. Scalding the pot: Before brewing Maojian tea, you need to scald the pot with boiling water. This can remove the odor in the pot and also help volatilize the tea aroma. Use the hot water in the pot to soak the teacup using the swirling water pouring method to increase the temperature of the teacup.

2. Place tea: Generally, the mouth of a teapot used for brewing tea is small. You need to put the tea leaves into the teapot first. At this time, you can hand the teapot to the guest, let him appreciate the appearance of the tea leaves, and then use a teaspoon to transfer the tea leaves in the teapot into the pot. The amount of tea should be one-third of the pot.

3. Warm the cup: Pour the hot water from the kettle into the teacup, then warm the cup.

4. High-pouring: When brewing tea, you need to lift the kettle high and pour water from a high point to make the tea leaves roll and spread in the kettle to fully brew the tea flavor. This is commonly known as high-pouring. Pour water to 70% of the cup. When pouring water, make sure the water temperature reaches 90℃. Mountain spring water is the best.

5. Low foam: The brewed tea can be poured into the teacup. At this time, the distance between the spout of the teapot and the teacup should be as low as possible to prevent the aroma of the tea from being ineffectively released. This is commonly known as low foam.

6. Divide the tea: Divide the tea in the teacup into cups, and fill the cups to 70%. Wait for the tea leaves to absorb water and slowly expand.

7. Serving tea: Placing the teacup and the cup holder in front of the guest is serving tea.

8. Smell the aroma: Before tasting the tea, you need to first observe its color and smell its aroma before you can taste its flavor.

9. Tasting tea: The Chinese character for "tasting" has three sips. A cup of tea should be tasted in three sips. Before tasting the tea, you should look at the tea maker for one to two seconds with a slight smile to show your gratitude. Xinyang Maojian has a high and fresh aroma, with the aroma of cooked chestnuts, a bright green soup color, a fresh and mellow taste, and tender green and even leaves.

What is the difference between Maojian Mingqian tea and Minghou tea?

The differences between Maojian Mingqian tea and Minghou tea are different in substance content, tea taste and tea appearance. The appearance of Mingqian tea is mainly one bud and one leaf or one bud and two leaves, while the substance content in Minghou tea is more tea polyphenols and caffeine.

Mingqian tea is tea picked before the Qingming Festival. It is less affected by insect pests, has tender buds and leaves, green color, subtle fragrance, mellow taste and beautiful shape, and is a top-quality tea. At the same time, due to the generally lower temperature before the Qingming Festival, the number of buds is limited and the growth rate is slow.