Ziyang Maojian Tea
Ziyang Maojian Tea Attributes
Leaf Shape
Tight, even, straight
Liquor Color
Green and smooth
Fragrance
Long-lasting chestnut aroma
Taste
Fresh and sweet
Brewed Tea Leaves
tender
Table of Contents
Learn More about Ziyang Maojian Tea
Ziyang Maojian Tea Introduction
Ziyang Maojian is a famous historical tea. The so-called “Maojian” refers to the tender tea tips with white hairs. Ziyang Maojian is also known as Ziyang Selenium-rich Maojian. This tea is not only rich in selenium (selenium content is as high as 5.66-32.06mg/kg), but also has a high zinc content. It has the characteristics of strong and long millet aroma and good brewing resistance. It has health care effects such as cancer prevention, anti-cancer, anti-oxidation, and anti-aging.
Ziyang Maojian Tea History
In the Tang Dynasty, people called Ziyang Maojian “tea buds” and it was a royal tribute. In the Qing Dynasty, it was one of the top ten famous teas in China. In 1989, the research results of Ziyang selenium-rich tea development passed scientific appraisal. In 2004, the “Ziyang Selenium-rich Tea” certification trademark was officially registered; in 2005, Ziyang Selenium-rich Tea was officially listed as a “National Geographical Indication Product”; in 2008, the China Tea Association awarded Ziyang the title of “Hometown of Famous Chinese Tea”; in 2009, the “Chun Du Zao” brand Ziyang Selenium-rich Tea won the title of Shaanxi Province Famous Brand Product.
Ziyang Maojian Tea Origin
North foot of Daba Mountain, Ziyang County, Ankang City, Shaanxi Province
Ziyang Maojian Tea Production Process
Ziyang Maojian fresh leaves are collected from Ziyang Castanopsis and Ziyang Large Leaf varieties. Generally, they are harvested about 10 days before Qingming Festival, when 15% of the top buds in the tea garden reach the stage of one bud and one leaf beginning to unfold, and the harvest ends before Grain Rain. The first-grade roasted and fried type uses fresh leaves with one bud and one leaf beginning to unfold and develop; the first-grade air-dried type requires 20% of one bud and two leaves beginning to unfold; the second-grade air-dried type requires 40% of one bud and two leaves beginning to unfold; the third-grade air-dried type requires no less than 40% of one bud and one leaf. The traditional production process of air-dried Maojian is killing green, rolling, drying, re-rubbing and lifting hair, drying, and replica processing. The traditional production process of roasted and fried Maojian is killing green, rolling, frying embryos, shaping, lifting hair, sufficient drying and roasting, and selection.
Ziyang Maojian Tea Purchase Guide
Ziyang Maojian is divided into first, second, third and fourth grades. The roasted Maojian is the best quality, and the ones produced in Chengguan Town and Huangu Town of Ziyang County are the most authentic. In addition to Ziyang Maojian, Ziyang tea also includes Ziyang Cuifeng, Ziyang Yinzhen and Ziyang Xianghao.
Ziyang Maojian Tea Quality Identification
◎Look at the appearance: Ziyang Maojian tea leaves are round, tight, strong, slightly curved, and relatively uniform. The color of the dry tea is emerald green, with slightly visible white hairs. ◎Taste: After brewing, the internal aroma of Ziyang Maojian tea is tender and lasting, and the taste is fresh and sweet, with color, aroma and taste.
Ziyang Maojian Tea Brewing Method
Ziyang Maojian tea is best brewed in a glass cup with water temperature of about 80℃. It can be brewed by “pouring” and can be drunk after brewing for about 3 minutes. When brewing, the leaves are all facing upwards and stand in the cup, as if they are growing on branches. The tea soup is tender green and clear, and the leaves are relatively complete and tender.
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