[6] The leaves are commonly known as "hairy tips", a name that refers to their slightly dark-green color, straight and delicate edges, and thin and firmly rolled appearance with both ends in a pointed shape.

Comparing it with other famous types of green tea, Mao Jian leaves are relatively small.

After brewing Maojian and pouring the water into a teacup, the aroma will flow into the air and create a peaceful atmosphere.

[9] In 1990, the Xinyang Maojian brand also participated in the national appraisal and won the first place in the comprehensive quality of green tea.

[13] Xinyang Maojian (信阳毛尖) is one type of green tea that originally was produced in central China.

The name can be divided into two parts that are associated with two aspects: "Xinyang" (信阳) is for Xinyang city in Henan, China that produces this type of tea; "mao jian" (毛尖) are the words to depict the shape of the tea — "mao" (毛) means tiny fuzz in cup when brewed and "jian" (尖) refers to shape the leaves: sharp, full young leaves.

It has a wide market and popularity in Henan province, where people drink it as a relaxing beverage after a busy day.

In southern Henan Province, Xinyang is a place with a mild climate and good conditions for growing trees that produce the tea's unique quality: Xinyang tea trees are planted at high altitudes where the weather is clearly divided by four seasons.

These geographical advantages help keep Xinyang's soil healthy and fertile, while trees more efficiently absorb chemical elements to produce higher quality green tea.

The soil in Xinyang Mountain area is mostly yellow and black sandy loam, deep and loose, with more humus content and higher fertility, and the PH value is between 4 and 6.5.

Tea tree bud leaves grow slowly, have strong tenderness, rich hypertrophy, and more effective material accumulation.

Dating back to ancient Chinese history, tea production was initially developed during the Zhou dynasty (ca.

It prescribes that only girls aged 15 to 16 years old should be involved and that these workers need to bathe and change their clothes prior to picking.

[5] Picking of the tea shoots must be done by mouth and these were deposited in perfumed pouches hanging in the girls' chests.

[5] The tea technique was originally invented in southern China, which then spread over the entire country with political and economic growth, as well as improvements in cultural interaction, transportation, and communication.

The tea industry has taken off even more in the twentieth century, and Xinyang Maojian has continued to build up its own unique style and fame.

The late Qing dynasty scholar Hanlin Chen and others influenced a number of urban and rural areas, including Xinyang gentlemen, landlords, and merchants.

Based on knowing production technology, as well as knowledge about digestion and absorption, people in Xinyang eventually improved their techniques and created a unique tea-frying process.

Xinyang Maojian tea won gold medal in the Panama-Pacific International Exposition, San Francisco, in 1914 and was selected for the top ten in 1958.

The soluble matter in the leaves is reduced, and the bitter and astringent substances such as caffeine, anthocyanin and tea polyphenol are increased.