History:

Xinyang Maojian Tea has more than 1000 years of history. In Tand Dynasty, Luyu - widely revered in China as the Tea Sage and author of the world's first tea encyclopedia Chajing - lavished praises on Xinyang Tea. He rated Xinyang Tea as the No 1 of Huainan region, one of the eight tea regions he surveyed.

The word "Miao Jian" first appeared in the late Qing Dynasty, the local people called the tea produced in Xinyang "maojian" for its long, thin, dark green leaves, with straight tips. In 1913, maojian tea with good quality was produced and named "Xinyang Maojian Tea".

In 1915, Xinyang Maojian Tea was awarded a medal in the Panama Exposition. In 1959, she was chosen officially as one of the Top Ten Famous Chinese Tea.

Xinyang Maojian Tea Benefits:

Xinyang maojian tea is an excellent choice for tea lovers who need a relaxing drink, Xinyang Maojian Green Tea contains a large number of water-soluble minerals amino, tea polyphenols, protein, a variety of vitamins, and other nutrients, these ingredients are required by the human body nutrition. 

Drinking Xinyang Maojian Tea can not only supplement the needs of the human body water but also supplement the human body needs protein, vitamins, etc. which has a high health care efficacy. It could be a reduced risk for heart disease. The antioxidants in Xinyang Maojian green tea can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol, and improve artery function.

Harvest time:

The Xinyang Maojian Tea harvested before Qing Mingqian (April 5) is called Xin Yang Mao Jian Mingqian Green Tea, while harvested before Gu Yu (April 20) is called Xinyang Maojian Yuqian Tea, harvested after Gu Yu is called Xinyang Maojian Late Spring Tea.

How to Brew Xinyang Maojian Tea:

To brew Xinyang Maojian Tea, a porcelain Gaiwan or glass cup is suggested as a brewing tool.

In the Chinese Gongfu Tea Style,

Serving Size: 3g

Water: 150ml with temperature around 80℃

4 steeps: rinse, 30s, 60s, 90s, 120s.

The rinse time around 5s.