2022Top Grade Xinyang Maojian (信阳毛尖)Pre-Qingming Green Tea 50g Tin
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One of the representative green teas in China. Produced in Xinyang, Hunan, it has a unique aroma of chestnut, and the buds are fresh and tender.
Picking Time: March (Mingqian Spring Tea)
Net Content: 50g/Tin
Grade: Top Grade
Origin: Xinyang, Hunan
Dry Tea: Curly and tight, pale green, full of tea tips
Fragrance: Floral fragrance
Soup: Light green bright
Taste: fresh and sweet
Wet Tea: buds are fresh and tender, beautiful in shape
Storage method: Store in a cool, dry, dark place. For long-term storage, it is recommended to place it below 0°C to keep the green tea fresh.
How to brew?
Xinyang Maojian should be brewed in a glass.
1. First add 2/3 of 85-90 ℃ water, add 3g of tea, smell the tea aroma
2. Wait 2-3min for the tea leaves to stretch before drinking.
More About Xinyang Maojian:
The origin of Xinyang Maojian?
During the Tang Dynasty, the development of tea production began to enter a prosperous period. Xinyang has become a famous tea area, and the quality of the tea produced is high, and Xinyang Maojian is no exception. In the early years of the Republic of China, with the rapid development of processing technology, the production process of Maojian was gradually improved and perfected. Xinyang Tea District produces local Maojian tea, officially named "Xinyang Maojian". In 1915, at the Panama International Exposition, Xinyang Maojian won the gold medal.
Xinyang Maojian has always been ranked among the top ten famous teas in the country.
Where is Xinyang?
Xinyang, which belongs to the upper reaches of the Huaihe River, is located in the southernmost part of Henan Province and the northern part of the Jiangbei tea area in my country. As a tea-producing area in the north, the growth cycle is long, and the picking time will be slightly later than that of southern green tea. Here the mountains are ups and downs, the vegetation is rich, the rainfall is abundant, the clouds and mists are filled, and the air is humid. Tea gardens are distributed at an altitude of about 200 meters. Although the altitude is not high, it is located at the geographical boundary between the north and the south. The temperature difference between day and night is large, which is very conducive to the growth of tea trees.
If you want to try our black tea made in Xinyang, please click here
How does Xinyang Maojian taste?
The quality of this Xinyang Maojian has improved a lot compared to last year. For high-quality delicate green tea, it is more suitable to use the "up-casting method" (add water first and then tea) for brewing. The tea leaves sink under water, which is very beautiful.
Although it is a bud and a leaf, it is a bud and a leaf blooming in the early spring.
What does Mingqian(明前) First Picking Means in China?
The spring harvesting of tea is also divided into three stages, which are
Ming Qian tea (tea leaves picked before April 5) 明前；
Rain Qian tea (tea leaves picked before April 20) 雨前；
and Spring Tail tea (tea leaves picked at the end of May) 春尾：
Among them, Ming Qian tea is the most valuable, after the tea tree has been dormant for a whole winter, the first tea bud that grows in spring is the fattest, the richest in substance, with light fragrance.
Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.
In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.
Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.
Leaf: Contains more tea polysaccharides,
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.
Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!
Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea.
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.