Xinyang Maojian (信陽毛尖)

tea imagery: Stream from the northern slope

Xinyang Maojian is a green tea from southern Henan. Its leaves are fine, tightly shaped and covered with pale down. The cup is usually fresh and full-flavoured, with vegetal notes; how gentle it tastes depends on the leaves and brewing.

History

Tea grows along the northern foothills of the Dabie and Tongbai Mountains. The local tea tradition predates modern Maojian processing. Traditionally, leaves are spread out, heated and rolled in one pan, then tightened and straightened in a second; drying alternates with cooling. Local seed-grown populations and selected cultivars are used. Autumn Maojian is also made, so check the picking season and date when buying.

The stream in our illustration evokes the tea’s freshness. Try brewing one batch with two different drinking waters to see how water changes its aroma and astringency.

Terroir

Xinyang, southern Henan; well-known areas include Shihe and Pingqiao. Garden elevations and slope aspects vary. Soil composition and drainage differ by plot. A transition between subtropical and warm temperate climates, with distinct seasons. Look for a garden or village, cultivar and season. “Maojian” without “Xinyang” may refer to another tea.

Leaf

dry leaf: Fine, tight, mostly straight green needles with pointed ends and pale down.

aroma in a warmed vessel: A warm vessel may reveal fresh vegetal and lightly toasted notes.

aroma after brewing: Fresh greens, young beans and sometimes light floral notes.

taste: Distinct vegetal freshness, possible bean or nut notes and a lightly sweet finish.

finish: Notice the balance of sweetness and astringency. A dry mouthfeel is a cue to use less leaf or a shorter steep.

Properties

Traditional descriptions: Traditional descriptions classify green tea as “cooling”.

What to know: The infusion’s composition varies with the leaves and brewing. Pale down is a visible leaf feature, not a measurement of theanine.

Over a cup of tea: For a daytime cup, begin with a moderate strength.

Caffeine: Contains caffeine. A specific amount requires information about the batch and recipe, not just the tea’s name.

How to brew

A 200 ml teapot or brewing mug that separates the liquor from the leaves. Start with 3 g per 200 ml at 85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime. Year-round; choose a harvest season for its taste, regardless of the season outside. To explore a green tea with a distinct vegetal flavour. Rice, asparagus or steamed vegetables; taste the tea alone first. Over lunch with a friend or during a work break

What to notice

Look at the pale down on the leaves.
Compare the dry and wet leaf aromas.
Notice how astringency changes as the cup cools.

Questions and answers

How do you brew Xinyang Maojian?

A 200 ml teapot or brewing mug that separates the liquor from the leaves. Start with 3 g per 200 ml at 85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

What does Xinyang Maojian taste like?

Distinct vegetal freshness, possible bean or nut notes and a lightly sweet finish.

How much caffeine is in Xinyang Maojian?

Contains caffeine. A specific amount requires information about the batch and recipe, not just the tea’s name.

What else should I know about Xinyang Maojian?

The infusion’s composition varies with the leaves and brewing. Pale down is a visible leaf feature, not a measurement of theanine.