Mao Jian tea is typically harvested during the early spring season on clear, rain-free days when the young buds and leaves are at their freshest. Tea pickers start early in the morning as soon as there is enough light to clearly see the tea plants. They carefully select tender leaves based on the standard of one bud and one young leaf, ensuring consistency and quality in each harvest. After a morning of work, they return home for a midday meal and then resume picking in the afternoon, completing the day’s collection.

Once the fresh leaves are brought back from the tea gardens, they are spread out on bamboo trays for withering. This step helps the leaves lose some of their initial moisture and softens them, making them easier to handle during the processing stages. Withering also reduces the grassy smell of the fresh leaves, allowing their natural aroma to develop.

After the leaves have softened, they are heated to stop enzymatic activity and prevent oxidation. This “kill-green” step is critical for preserving the bright green color and fresh flavor of Mao Jian tea. The heating is typically done in pans or machines at a high temperature, and the process is carefully controlled to ensure the leaves do not scorch or lose their integrity.

Following the initial heating, the leaves are rolled and twisted to form their slender, needle-like shape. The rolling process also enhances the texture and aroma of the tea. After shaping, the leaves are lightly roasted to begin drying and to further lock in their flavor.

In the final stage, the tea leaves are dried using specialized drying machines or pans to remove the remaining moisture. This step is done at a lower temperature to ensure the leaves do not become brittle. The moisture content is carefully reduced to around 5-6%, which allows the tea to be stored and remain fresh over time.

The finished Mao Jian tea is known for its slender, pointed leaves, a fresh and grassy aroma, and a smooth, mild flavor. Each step of the harvesting and processing process is carried out with attention to detail, preserving the unique qualities of the tea while ensuring its shelf stability.

Premium Mao Jian tea features slender, needle-like leaves with pointed tips, a hallmark of its meticulous crafting process. The leaves are vibrant green with a fine, velvety sheen, indicating their freshness and quality.

When brewed, the tea produces a bright, clear green infusion with a clean, crisp aroma that combines vegetal and floral notes. The taste is smooth and refreshing, with a slight sweetness and a pleasant aftertaste.

Lower-quality Mao Jian may have uneven or broken leaves, a dull green or yellowish color, and a lack of uniformity in shape. The brewed tea might appear cloudy, with a flat or overly bitter taste. To ensure you’re enjoying the finest Mao Jian, look for its distinctive needle-like leaves, vibrant color, and the clarity and freshness of its infusion.