Maojian Green Tea

Introduction to the production area
Mao Jian green tea mainly comes from the Zhejiang province of China, especially the tea plantations around Hangzhou and the surrounding areas. This region is famous for its warm and humid climate and fertile soils, which provide an ideal environment for tea plants to grow. Mao Jian tea is highly prized for its thin buds, bright green color and unique aroma, and is considered one of the traditional Chinese teas, celebrated as the "king of green tea".

Harvest season
The optimal harvest season for Mao Jian green tea is generally in spring, especially around the time of the Qingming festival (around early April). During this time, the newly sprouted shoots reach their ideal state of freshness and tenderness. Tea producers usually pick by hand, carefully selecting each leaf to ensure freshness and integrity, thus maintaining the high-quality flavor of the tea.

Chinese infusion method
It is recommended to use a glass cup or gaiwan for Chinese infusion, controlling the water temperature between 80 and 85 °C. Take 5 grams of Mao Jian green tea, and first rinse the leaves by soaking them for 5 seconds, then drain to awaken the aroma. For the initial infusion, the infusion time is 30 seconds, and then you can gradually extend the infusion time according to personal taste, usually for 3-5 infusions, maintaining the rich aroma and flavor in each infusion.

European infusion method
For European infusion, you can use a teapot, taking 3-5 grams of Mao Jian green tea, adding hot water at 80-85 °C and infusing for 2-3 minutes. The infusion can be poured directly into the cup, and you can add lemon or honey to taste to enrich the flavor, suitable for various consumption occasions, such as afternoon tea or relaxing moments.

Cold infusion method
The cold brew method for Mao Jian green tea is just as simple. Take 5 grams of Mao Jian tea and put it in 500 milliliters of cold water, leaving it in the refrigerator in the cold for 4-6 hours. The cold brew has a clear and bright color, with a soft and sweet taste, especially suitable for drinking in the summer. This method effectively reduces the bitterness of the tea, making the brew more pleasant to the palate, preserving the nutrients of the leaves and providing a refreshing drinking experience.