Beigang Maojian Tea
Beigang Maojian Tea Attributes
Leaf Shape
Tightly curled, strong buds and plump leaves, with exposed white hairs
Liquor Color
Green and yellow
Fragrance
noble
Taste
mellow
Brewed Tea Leaves
Bright yellow, plump and tender like a flower
Table of Contents
Learn More about Beigang Maojian Tea
Beigang Maojian Tea Introduction
Beigang Maojian is a famous historical tea. It was recorded in the Tang Dynasty under the name “Yonghu Tea”. Later, it was renamed “Beigang” when it registered a trademark. According to legend, it was this tea that Princess Wencheng brought with her to Tibet when she got married.
Beigang Maojian Tea Origin
The area around Beigang Yonghu Lake, Yueyang Economic Development Zone, Yueyang City, Hunan Province
Beigang Maojian Tea Production Process
Picking is done 5 to 6 days after the Qingming Festival. The picking standard for No. 1 Maojian is one bud and one leaf, and No. 2 and No. 3 Maojian are one bud and two and three leaves respectively. After the fresh leaves are picked, they are made through five processes: stir-frying (killing the green), kneading, patting (steaming), re-frying and drying. After the fresh leaves are classified into different grades, the intensity and time of the stir-frying and kneading processes are determined according to the actual situation.
Beigang Maojian Tea Purchase Guide
The best Beigang Maojian is produced in Fangjiazu of Beigang Village.
Beigang Maojian Tea Quality Identification
In terms of appearance, Beigang Maojian is tightly curled, with strong buds and fat leaves, visible white hairs, and a greenish and oily color. After brewing, the internal aroma is refreshing, the soup is golden and clear, and the leaves are fat and tender like flowers.
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