Ziyang Maojian

Ziyang Maojian

Ziyang Maojian is a geographical indication certification trademark.

　　Ziyang Maojian is produced in Ziyang County, Shaanxi Province, and is a renowned tea both within and outside the province. The term "maojian" refers to tender tea buds covered with fine white fuzz, typically harvested before the Qingming Festival. In the Tang Dynasty, this type of tea was called "chayaa" (tea bud) and served as second-grade tribute tea presented to the imperial court, commonly known as "imperial tea." Maojian is categorized into two grades based on picking time: first-grade is picked when one bud and the first leaf have just begun to unfold, and second-grade is picked when one bud and two leaves have just begun to open. A poem goes: “Before the rain, all are fresh tea; slopes differ by shade and sun. First to be tribute, white tips fired tight, fragrance wafts from cottage height.” The production technique of Ziyang Maojian is extremely refined. The processed tea leaves are tightly rolled and uniformly shaped, emerald green and glossy in appearance. Upon close inspection, the fine white fuzz is clearly visible. When brewed, the tea liquor is clear, bright, and fragrant, exuding an aroma that refreshes the heart and lungs. A small sip reveals a subtle yet sweet taste beneath the light flavor. The Ziyang County Annals praise this maojian tea as the “pearl of the Li Dragon”—a title well deserved. Tests show that the tea from Ziyang County contains 6 to 32 times more selenium than teas from Anhui, Zhejiang, and Fujian. Long-term consumption may help prevent cancer and vascular sclerosis. This tea is ranked alongside West Lake Longjing as one of China’s famous teas.

　　Ziyang Maojian is produced in the mountainous valley areas near the upper reaches of the Han River and the Daba Mountains in Ziyang County, Shaanxi Province. It is a historic famous tea. Its characteristics include tightly rolled and plump leaves that are uniform in shape, emerald in color, with visible white fuzz. It offers a lasting delicate aroma, bright and clear tender green soup, a fresh and mellow taste with a sweet aftertaste, and tender, intact, bright green leaves.

　　The mountainous valley areas along both sides of the Han River in Ziyang County, Shaanxi Province, feature overlapping peaks and lingering mist, with mild winters and cool summers—conditions ideal for tea cultivation. The soil in tea plantations is mostly yellow sandy soil or thin-layer yellow sandy soil developed from granite and gneiss, which is acidic or slightly acidic, rich in minerals, high in organic matter content, loose in texture, and well-drained—making it highly suitable for tea tree growth.

　　The fresh leaves used for Ziyang Maojian are picked from the high-quality green tea varieties Ziyangzhong and Ziyang Dayepao, which produce fat, fuzzy buds. The processing includes ten steps: fixation, initial rolling, pan-firing, re-rolling, initial drying, straightening, final drying, tip enhancement, full drying, and roasting for aroma.

　　The tea is characterized by tightly rolled, slender, plump, and uniform strips, an emerald green color with visible white fuzz. It has a lasting delicate aroma, bright and clear tender green soup, a fresh and refreshing taste with a sweet aftertaste, and tender, intact, bright green leaves.

　　Ziyang Maojian not only boasts excellent quality but also contains selenium, an essential trace element for the human body, giving it high health and medicinal value. It has drawn attention from tea professionals both in China and abroad.

　　Ziyang Maojian

　　 Ziyang County Tea Industry Association

　　 12950395

　　 Tea