Guilin Maojian Tea

Guilin Maojian Tea

　　Guilin Maojian tea features tightly rolled, slender leaves with visible white pekoe, a vibrant green color, a high and lasting fragrance, clear emerald-green liquor, a mellow and refreshing taste, and bright tender green leaves.

　　It is harvested around the Qingming Festival, with the standard being one bud and one newly opened leaf. Guilin Maojian has tightly rolled, slender leaves, visible white pekoe, a vibrant green color, a high and lasting fragrance, and a mellow, refreshing taste. When brewed with boiling water, the leaves soften, the fragrance is high and clear, and the leaves are bright tender green. Tasting notes: the flavor is rich, mellow, and refreshing. The appearance is elegant and upright, with visible white pekoe, a vibrant green color, a high fragrance, a delicious taste, and a sweet, refreshing aftertaste. Moreover, Guilin Maojian is a selenium-rich tea, offering excellent health benefits.

　　Famous Tea Appreciation

　　Guilin Maojian is a newly created famous green tea, first successfully produced in the 1980s. The Maojian tea originated from the Guangxi Guilin Tea Research Institute at the foot of Guilin's Yao Mountain. The research institute is located among the Ming Dynasty Jingjiang King Tombs, boasting pleasant scenery. Especially during the Qingming tea-picking season, when azaleas are in full bloom, the air is filled with floral fragrance, and visitors stroll amidst the scents of flowers and tea, feeling refreshed and delighted.

　　Production Process

　　Harvesting: Generally begins in early March and ends around the Qingming Festival. Premium and first-grade teas require newly sprouted buds with one leaf, which must be intact, pest-free, and harvested separately by grade. Fresh leaves must not be damaged, piled up, or exposed to direct sunlight.

　　Spreading: Spread leaves separately by grade for 3–6 hours until they lose 5% moisture, avoiding direct sunlight.

　　Fixation: Pan temperature is around 260°C, with an input of 0.5 kg of leaves. Ensure no red stems or leaves, burnt pieces, until the tea emits a clear fragrance and the leaves become relatively dry and curled.

　　Rolling: Air rolling → light pressing → air rolling → tea extraction. For second-grade tea, the light pressing time is slightly longer.

　　Drying: Conducted in two stages—initial drying (maohuo) and final drying (zuhuo)—using charcoal fire or a dryer. Initial drying temperature is about 120°C for around 1 minute, with turning and cooling before repeated drying until the leaves reach about 70% dryness. Final drying temperature is about 80°C for around 10 minutes, repeated several times until the finished tea is achieved, with moisture content controlled within 6%. Finally, select and match the tea, then perform a re-aroma process after extraction.

　　Functions

　　1. Catechins: Commonly known as tea tannins, these are unique components of tea with a bitter, astringent taste and astringency. In tea soup, they can combine with caffeine to moderate its physiological effects on the body. They have antioxidant, anti-mutation, anti-tumor, cholesterol and low-density lipoprotein-lowering, blood pressure-inhibiting, platelet aggregation-inhibiting, antibacterial, and anti-allergic properties. 2. Caffeine: Bitter in taste, it is a key component contributing to the flavor of tea soup. In black tea soup, it combines with polyphenols to form complexes; upon cooling, it creates an emulsification effect. The unique catechins and their oxidative condensates in tea slow down the stimulating effect of caffeine while extending its duration, so drinking tea helps long-distance drivers stay alert and energetic.

　　3. Minerals: Tea contains abundant minerals such as potassium, calcium, magnesium, and manganese (11 types in total). Tea soup has more cations and fewer anions, making it an alkaline food. It helps maintain body fluid alkalinity and supports health. ① Potassium: Promotes sodium excretion. High sodium levels are one cause of hypertension, and drinking tea can help prevent it. ② Fluoride: Helps prevent tooth decay. ③ Manganese: Has antioxidant and anti-aging effects, boosts immune function, and aids calcium utilization. As it is not soluble in hot water, it can be ground into tea powder for consumption. 4. Vitamins: ① Carotenoids: Can be converted into vitamins in the human body but must be consumed with tea residue to supplement. ② B-complex vitamins and Vitamin C: Water-soluble and obtainable through tea drinking. 5. Other functional components: ① Flavonols strengthen capillary walls and eliminate bad breath. ② Saponins have anti-cancer and anti-inflammatory effects. ③ Theanine, produced during tea processing through forced anaerobic respiration, is found in “Gaya Long Tea” and helps prevent hypertension.

　　Brewing Method

　　Brewing Tips: The ratio of tea to water should be appropriate, typically 1:50 to 1:60 (i.e., 1 gram of tea to 50–60 ml of water). The ideal water temperature for brewing is around 80°C (water boiled and then cooled). Place the tea in the cup, pour in a small amount of boiling water to just soak the leaves, cover for about 3 minutes, then add water to about 70–80% full and enjoy while hot. When about one-third of the tea remains, add more water. Generally, brewing three times is recommended.