When is Maojian picked? How to pick Maojian

The freshly picked Maojian tea leaves are tender and have a light fragrance. Because of the slow growth rate, almost 100% of the buds are tender. It is the highest grade of Xinyang Maojian tea. Its biggest feature is that the buds are small and the soup is bright. The strips on the tea give people the first impression of two words - "high-end"! Today's article will share with you how to stir-fry Maojian. Let us learn more about its little common sense.

Contents of this article

1. When is Maojian picked?

2. How to pick Maojian

3. How to stir-fry Maojian

When is Maojian picked?

Tea leaves harvested before Qingming Festival (April 5th in the Gregorian calendar). The tea leaves are harvested from the tender buds that just emerged in spring. The tea leaves during this period are tender and have a light fragrance. Because of the slow growth rate, almost 100% of the buds are tender. It is the highest grade of Xinyang Maojian tea. Its biggest feature is that the buds are small and bright. The strips on the tea leaves give people the first impression of two words - "high-grade"!

Tea harvested before Grain Rain (April 20th in the Gregorian calendar). The temperature in spring is moderate and the rainfall is abundant. The tea leaves are in full bloom and one bud and one leaf are formally formed. Although the brewed "strip" is second only to the Mingqian grade, the taste is slightly stronger.

How to pick Maojian

The first-grade tea is picked when 1 bud and 2 leaves are just beginning to unfold.

The second grade tea is mainly picked with 1 bud and 2 to 3 leaves just beginning to unfold, and also with 2 leaves in pairs.

Grade three tea is picked with 1 bud and 2 to 3 leaves, as well as 2 tenderer leaves in pairs.

Level 4 and 5: pick 1 bud, 3 leaves and 2 to 3 pairs of leaves.

How to stir-fry Maojian

1. Dry the newly picked tea leaves in a large basket in a cool place for more than half an hour, then use sieves of different sizes to separate the fresh tea leaves into different grades, so that the appearance and taste of the fried tea leaves will be consistent.

2. Heat the special pot with wood to a certain temperature. Then put a certain amount of fresh tea leaves into the pot, stir and knead it with special tea leaves until 80% of the moisture of the tea leaves is removed.

3. Take the tea leaves out of the pot, put them in a large basket, spread them out, and let them cool down.

4. When the tea leaves are cooled, put them back into the pot and twist them vigorously with a tea handle. This can remove moisture from the tea leaves and shape them, which can also increase the aroma of the tea leaves. When more than 15% of the moisture in the tea leaves is removed, take them out of the pot and let them cool.

5. Put the cooled tea leaves back into the pot, which can also enhance the aroma. At this time, you must use special techniques to straighten the irregular tea leaves. When the moisture of the tea leaves is almost completely removed, you can take them out of the pot and let them cool.

6. Place the lit charcoal in the brazier and cover it with ashes, otherwise the temperature will be too high and the heat will dissipate too quickly. Spread the tea leaves evenly on the bamboo utensils and place them on the brazier to slowly bake. Turn them over several times during the process. After the tea leaves are cooled, they can be brewed and drunk.