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Wei Shan Mao Jian (2023 Spring)

Wei Shan Mao Jian (2023 Spring)

MyTeaPal Club

Type
Yellow Tea
Origin
Weishan Township, Ningxiang, Hunan Province, China
Cultivar
Weishan Cai Cha
Elevation
500-800m
Steeping instructions
95˚C / 203˚F Gongfu style: 1g : 30ml, 10s + 5s per infusion Western style: 1g : 80ml, 2min + 1min per infusion Bowl style (recommend using highball glass): 1g : 80ml Cold brew: 1g : 100ml, 3 hours or longer.
Description
Weishan Maojian tea comes from the Weishan Township in Ningxiang County, Hunan Province. While it is not as famous today as Junshan Yinzhen, another yellow tea from Hunan, it has a long and impressive history. Back in the Tang Dynasty, this tea was already well-known. During the reign of Emperor Tongzhi in the Qing Dynasty, the "Ningxiang County Records" sang praises: "Weishan tea, plucked before the Grain Rain, boasts a fragrant, tender, and pure taste that rivals Wuyi and Longjing." In 1867, during the Qing Dynasty, it was even recognized as one of the top ten teas in all of China. This Weishan Maojian comes from tea plants that were first planted in the 1960s. These plants belong to a type of tea called Weishan Cai Cha. The tea leaves are picked around the time of the Grain Rain solar term, which is usually in late April. The plucking standard is one bud with two or three leaves. Crafted with precision, the process unfolds in meticulous steps: withering, fixation, initial rolling, "Men Huang", initial drying, re-rolling, second-time "Men Huang", and final drying. Its distinctive smoky aroma from the roasting process also sets this tea apart. Weishan Maojian tea is a rare find in the market, produced in limited quantities by very few tea makers. Though it is not well-known today, it's a piece of history that carries the rich tea traditions in every sip.

Shipped in October 2023

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