Y-CN-005

Beigang Maojian

北港毛尖

Yellow bud and leaf, from Hunan, China.

Yellow tea

Beigang Maojian is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: chestnut, steamed greens, toasted grain, honey. Produced in the Beigang region of Yueyang, Hunan, near Lake Dongting, sharing microclimate influences with Junshan Island. Historically developed alongside other Hunan yellow teas, serving both everyday provincial drinkers and regional speciality markets.

Also known as Bei Gang Mao Jian and Beigang Tip.

Compare

The profile

Taste, 0 to 5

sweetness3bitterness1astringency2umami2brightness2body2smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity1vegetal3marine0nutty3toasty2malty1honey2spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Hunan, China
Plant: Camellia sinensis var. sinensis
Harvest: spring
Elevation: low
Oxidation: 6 to 12%
Roast: very light
Leaf: bud and leaf
Price band: mid-range
Availability: rare
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: plucking, then pan-firing, then rolling, then smothering, then drying.

Caffeine

A cup of Beigang Maojian carries a typical estimate of 35 mg of caffeine, within a range of 20 to 50 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 3 min
Gongfu, 100 ml	4.5 g	80 to 85 °C	25 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
relaxing

Pairs with dim_sum and poultry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.