Maojian Question


Made from leaves that have not been oxidized.

Maojian Question

Postby Lhet » Mar 23rd, '06, 01:11

I've been drinking tea for quite a few years, starting off with not very good safeway teabags, then moving on to quite a bit better foojoy black teabags. A few years ago I went to china for a few weeks, and I brought home a lot of Xinyang Maojian Tea and a bit of black tea. (From matching the symbols I think it's lao qing ye. Old green leaf or something) Anyways, at first I brewed my tea in the traditional style, with the not quite boiling, then steep, then pour out and steep again, but after a while I've started brewing it differently. I boil my water, soak my leaves a little bit of water, then pour that water out, then fill my mug (16 oz or so) to the brim with fully boiling water and drink it like that, keeping the tea in. However, this is how several people in china drink it, as I experienced first hand. Anyways, quite a long post for a simple question. Can anybody Give me some information on Xinyang maojian tea? I know the flavor by heart, but was just curious about the 'official' properties it has.
Thanks a lot. Also, I heard the english translation for it is fur tip, is that correct.
Sorry for asking but I can't seem to find too much information on these.....Also, any information on the lao qing ye would be appreciated too.
Thanks again.
Lhet
 
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Postby yresim » Mar 23rd, '06, 18:09

I usually see Xinyang Maojian listed as "Xin Yang Mao Jian." It is also known as "green tip."

Duyun Mao Jian (Bai Mao Jian) is the one that is known as "white fur covered tips."

Other than that, the only thing I know about Xin Yang Mao Jian is that it is a pan fried (stir fried) green tea.

~Yresim~
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yresim
 
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