Xinyang Maojian tea is one of the most famous green teas in China. It comes from the Xinyang region in Henan Province and has a history spanning more than a thousand years. The unique climate of the Dabie Mountains, where it grows, with cool temperatures and frequent mist, contributes to the tea's distinctive characteristics. Xinyang Maojian has been highly regarded for its high quality since ancient times, with references to it in Chinese literature and records.

Leaf Characteristics and Processing

Xinyang Maojian is recognised for its fine, delicate tea leaves that are rich in white hairs, or "mao." This gives the tea a distinctive appearance, with the leaves often appearing like fine needles. The leaves are harvested in the spring when they are young and tender, ensuring the best possible flavour. The best Maojian tea is often referred to as "slim, firm, round, and straight."

After harvesting, the leaves are withered, pan-fired, and rolled. These steps ensure that the tea maintains its vibrant green colour and fresh flavour. The tea-making process requires careful control of temperature and time, as over-firing can result in a loss of aroma and flavour.

Taste and Aroma

Xinyang Maojian tea is renowned for its robust and layered flavour profile. It has a bold, fresh taste, often described as having vegetal or nutty notes, with a slight hint of sweetness that lingers on the palate. The tea produces a bright green infusion with a strong aroma that combines floral and grassy notes. The taste is full-bodied yet refreshing, making it a favourite among tea lovers.

To brew Xinyang Maojian properly, it is best to use water around 80°C and steep the tea for 2 to 3 minutes. Over-steeping can result in a more bitter flavour, so it's important to keep an eye on the brewing time.

Mengding Ganlu: The Sweet Dew from Sichuan

Historical Significance

Mengding Ganlu

tea, also known as "Sweet Dew Tea," comes from Mount Mengding in Sichuan Province, another famous tea-growing region. The history of this tea dates back over 2,000 years to the Western Han Dynasty. It is said that the tea was first cultivated by a Buddhist monk named Wu Lizhen, who planted the first tea trees on Mount Mengding. Since then, Mengding Ganlu has been considered one of China’s most sacred and prestigious teas, with emperors and nobility treasuring it.

The name "Ganlu" refers to the tea’s sweet and refreshing flavour, which is reminiscent of the "sweet dew" that forms on leaves in the early morning.

Processing and Appearance

Mengding Ganlu is made from the earliest spring tea buds, which are hand-picked when they are at their most tender. These fresh buds are lightly pan-fired to stop oxidation and preserve the tea's delicate qualities. The leaves are then shaped into small, tightly rolled pellets that resemble dew drops, hence the name.

The tea is known for its light green leaves, often with a silver sheen, indicating its freshness and quality. Mengding Ganlu's appearance is bright and elegant, reflecting the careful craftsmanship that goes into its production.

Flavour and Brewing

Mengding Ganlu tea is cherished for its delicate and sweet taste. Unlike Xinyang Maojian, which has a more robust and vegetal flavour, Mengding Ganlu is softer, with a natural sweetness and floral undertones. The tea has a light, refreshing quality that makes it perfect for multiple infusions, with the flavour developing slightly with each brew.

The tea's aroma is gentle, with notes of fresh flowers and fruit, giving it an inviting fragrance. When brewed, Mengding Ganlu produces a light green or pale yellow infusion that is clear and bright. The recommended brewing temperature for Mengding Ganlu is around 75–80°C to avoid scalding the tender leaves, and a steeping time of about 2 minutes is ideal for extracting the tea's full flavour without bitterness.

Key Differences Between Xinyang Maojian and Mengding Ganlu

Growing Regions

One of the main differences between Xinyang Maojian and Mengding Ganlu lies in their growing regions. Xinyang Maojian comes from the cooler, mountainous region of Xinyang in Henan Province, while Mengding Ganlu is produced in the high-altitude region of Mount Mengding in Sichuan. The distinct climates and terrains of these regions influence the flavour and characteristics of the teas. The misty, cooler environment of Xinyang gives Maojian its strong, bold flavour, while the mild, humid conditions of Mount Mengding contribute to the gentle sweetness of Ganlu.

Appearance

The appearance of the leaves of these two teas also sets them apart. Xinyang Maojian has dark green leaves with a fine, needle-like shape and visible white hairs. In contrast, Mengding Ganlu has light green, tightly rolled leaves that resemble tiny dew drops. These differences in appearance are the result of the unique processing methods used for each tea.

Taste and Aroma

Xinyang Maojian has a strong, full-bodied taste with a fresh, grassy aroma and a slightly nutty finish. It is more intense compared to Mengding Ganlu, which is known for its light, sweet flavour and delicate floral aroma. Tea drinkers who prefer a bold and fresh cup often gravitate toward Xinyang Maojian, while those who enjoy a more subtle, sweet experience may choose Mengding Ganlu.

Cultural Importance

Both teas have deep roots in Chinese tea culture, though their cultural significance differs slightly. Xinyang Maojian has long been celebrated as one of China’s top ten teas, prized for its bold flavour and refreshing qualities. It is a symbol of strength and vitality. Mengding Ganlu, on the other hand, has spiritual and historical significance due to its association with Buddhist traditions and its role as a tribute tea for Chinese emperors.

Conclusion Xinyang Maojian and Mengding Ganlu are two of China’s most esteemed green teas, each offering a unique experience. While Xinyang Maojian impresses with its bold, refreshing flavour, Mengding Ganlu captivates with its sweet and delicate profile. Both teas showcase the richness of China’s tea heritage and provide a taste of the country’s diverse terroir and tea-making traditions.