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Xin Yang Mao Jian信阳毛尖

Mao Jian · Xinyang, Henan, China

Xin Yang Mao Jian is a Mao Jian green tea from Xinyang, Henan, China. Brew it at 80°C with 3.5g of leaf per 100ml of water; expect up to 5 short infusions in a small gaiwan or teapot. No rinse needed.

Quick facts

Origin
Xinyang, Henan, China
Category
Green tea
Cultivar
Local Xinyang small-leaf cultivar
Oxidation
none
Roast
none
Water temp
80°C
Leaf ratio
3.5g / 100ml
Infusions
up to 5
Rinse
No

Tasting notes

This is where green tea stops being polite. Xin Yang Mao Jian is thick on the palate in a way that most Chinese greens never attempt — there's a genuine broth-like weight, a savoury chestnut depth, and a pungency under the sweetness that comes from growing at the northern edge of where tea can survive. The aftertaste is long and layered; the first sip is sweet, the second reveals the umami, and by the third sip you're chasing a savoury echo at the back of the throat. It's bolder than a southern green, and it doesn't try to be subtle. The tradeoff is a narrow temperature window. At 80°C it's exactly right; at 85°C the pungency sharpens into bitterness fast and the umami flattens. Don't discard the first infusion as a rinse — that's where most of the chicken-broth character lives. Four infusions with real character, and a fifth that's still interesting if you've been careful.

Flavor profile

One of China's top ten famous teas with over 2300 years of history. The liquor is thick and juicy with pronounced umami depth — sometimes compared to chicken broth — balanced by fresh vegetal and grassy notes. A chestnut-like aroma is characteristic. The aftertaste is long and layered, shifting from initial sweetness into savory depth. Bolder and more pungent than southern green teas due to its northern growing conditions.

Terroir

Dabie Mountains, ~700-800m elevation, distinct four-season climate at the northern edge of China's tea-growing zone

Cultivar: Local Xinyang small-leaf cultivar

Brewing

  1. Steep 1: 20 seconds
  2. Steep 2: 25 seconds
  3. Steep 3: 35 seconds
  4. Steep 4: 45 seconds
  5. Steep 5: 60 seconds

Water above 85°C turns the brew bitter quickly. The first infusion already carries full umami — don't rush to discard it as a rinse.

Aroma & taste

Aroma

  • chestnut
  • pine
  • grass

Taste

  • umami
  • sweet
  • vegetal
  • pungent

Processing

  • pan-fired
  • hand-rolled
Start brewing Xin Yang Mao Jian

Sources