Luyuan Maojian

Luyuan Maojian

　　Luyuan Maojian is a type of yellow tea produced at Luyuan Temple in Yuan’an County, Hubei Province. With its distinctive quality, fragrant aroma, rich flavor, and smooth taste, it is regarded as one of the finest teas in Hubei.

　　Luyuan Maojian features tightly rolled strips with visible white pekoe, a golden hue, a long-lasting and rich fragrance, a mellow and sweet aftertaste, bright yellow liquor, and tender, even yellow leaves. It was selected as a tribute tea during the Qianlong reign of the Qing Dynasty. In the ninth year of the Guangxu reign (1883 AD), the eminent monk Jintian visited Luyuan Temple, tasted the tea, composed a poem, and praised Luyuan tea as an exceptional brew.

　　The superior quality of Luyuan Maojian is closely related to the natural environment where the tea trees grow. The tea takes its name from Luyuan Temple, which is located at the foot of Yunmen Mountain in the mountainous area northwest of the county town. The temple is flanked by hills, and the tea gardens are situated along the foothills and mid-slopes. The valleys are filled with orchids, wildflowers, and centuries-old evergreen nanmu trees that grow alongside the tea bushes. The area enjoys a mild climate year-round with abundant rainfall, and the soil—weathered from red sandstone—is fertile and loose. This excellent ecological environment is highly conducive to tea tree growth.

　　Fresh leaves for Luyuan Maojian are harvested within 15 days before or after the Qingming Festival. The picking standard is one bud with one or two leaves. The fresh leaves must be tender, fresh, uniform, and clean, free from fish leaves, old leaves, or tea seeds. The picked leaves are first “shortened”—the larger buds and leaves are bent and trimmed, selecting only the initial unfurled one-bud-one-leaf tips, while the detached single leaves and stems are processed separately. The usual practice is to pick in the morning, shorten in the afternoon, and fry in the evening. The production of Luyuan Maojian involves five steps: fixation, second fixation, pile fermentation, sorting, and final frying.