Mao Jian tea is a popular style of Chinese green tea. The Xin Yang Mao Jian of Henan province is the most famous and arguably the best, but high-quality versions of this tea type are produced elsewhere. In general, Mao Jian teas are produced from a young leaf with or without its attached bud. The leaf is rolled around its spine, or its attached bud, in a multiple-step firing and rolling process. The result is a thin and wiry finished leaf with the hairy underside exposed only at the tip. Appropriately, Mao Jian means hairy or fur tip (point) in Mandarin. Mao Jian teas vary in style and quality, but younger pluckings from premium and higher-elevated locations are generally considered the best. I've had versions from very early pickings with leaf no longer than 1.5 cm and a character similar to Bi Lo Chun, to those picked in the late spring or the fall with mature 5 cm leaves, no buds, and a notably strong and coarse character. Compared to Long Jing or Bi Lo Chun, Mao Jian typically has a stronger aroma and flavor that is more grassy and vegetal. Compared to higher fired teas such as Gunpowder or Young Hyson, Mao Jian is generally more floral and grassy, but less round and heavy in the mouth. It's a good choice for those who like a refreshing tea with a lot of flavor.
I've tasted a number of moderately-priced Mao Jian teas recently and have decided to post my impressions of the five that I liked most. Stay tuned.
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