Basic Introduction to Duyun Maojian Tea

Duyun Maojian, also known as “White Tip,” “Fine Tip,” “Fishhook Tea,” and “Sparrow's Tongue Tea,” is one of the three most famous teas in Guizhou Province and one of China's top ten famous teas. It is produced in Duyun City, located in the southern part of Guizhou Province and is the capital of the Qiannan Buyi and Miao Autonomous Prefecture. The main production areas for Duyun Maojian are around Tuan Mountain, Shaojiao, and Dacao. These areas feature undulating valleys, altitudes of a thousand meters, gorges and streams, lush forests, and are often shrouded in mist. Winters are not severely cold, summers are not excessively hot, and the climate is pleasant throughout the year. The average annual temperature is 16°C, and the average annual rainfall exceeds 1,400 millimeters. The soil is deep, loose, and moist, with acidic or slightly acidic properties, rich in iron and phosphates. The unique natural conditions are not only suitable for tea tree growth but also contribute to the distinctive characteristics of Duyun Maojian.

Nutritional Value

Duyun Maojian contains abundant proteins, amino acids, alkaloids, tea polyphenols, sugars, organic acids, aromatic substances, and vitamins A, B1, B2, C, K, P, PP, as well as water-soluble minerals. Drinking Maojian tea can help lower blood pressure. The Caffeine and catechins in the tea help relax the walls of blood vessels and increase their effective diameter, maintaining a certain elasticity. This helps prevent spasms in the blood vessels.

Duyun Maojian has various functions such as quenching thirst, clearing the mind and brightening the eyes, refreshing the spirit, reducing greasy foods, inhibiting atherosclerosis, and preventing cancer, scurvy, and radiation exposure. Regular consumption of Maojian tea can help reduce blood pressure.

Product Characteristics

Duyun Maojian is characterized by its “three greens with yellowish hue” — the dry leaves have a green color with a yellow tinge, the infusion has a green color with a yellowish hue, and the infused leaves have a green color with a yellowish hue. The finished product of Duyun Maojian is emerald green in color, uniform in shape, with exposed white down, curled, with a fresh fragrance, a strong taste, a sweet aftertaste, a clear and bright infusion, and plump buds. Its excellent quality can be compared to that of Taihu Biluochun and Xinyang Maojian. The renowned tea expert Zhuang Wanfang once wrote a poem praising it: “Snow buds fragrant, born in Duyun, no less than Longjing or Biluochun. After drinking the floating floral freshness, the spirit is refreshed and the heart is at peace!”

History and Folklore

The “Duyun County Gazetteer” from the Republic of China period records: “Tea is widely produced in the four townships, especially the small Qing area (now referring to the Tuan Mountain and Huanghe areas of Duyun City) where the quality is particularly good due to the dense forest protection.” It also mentions that Duyun Maojian tea won an award at the Panama World Food Exposition in 1915. According to the “Qiannan Agricultural Famous and Special Resources” (edited by the Qiannan Prefectural Agricultural Zoning Office, June 1988), Duyun Maojian tea has a long history and became famous quite early. Historical records show that during the Ming Dynasty, the “Fishhook Tea” and “Sparrow's Tongue Tea” varieties of Maojian tea were tribute items for the imperial court. By the Qianlong period, they had already started being exported overseas. In 1982, at the Chinese Famous Green Tea Evaluation Conference, Maojian tea ranked second in China, just behind Nanjing Yuhua tea.

The “Duyun City Gazetteer” (Guizhou People's Publishing House, April 1999): “Duyun Maojian Tea: Originally produced in the Tuan Mountain and Huanghe areas, then known as Huanghe Maojian Tea. During the Ming Dynasty, this tea was a tribute item for the imperial court, favored by Emperor Chongzhen. Due to its fishhook-like shape, it was bestowed the name ‘Fishhook Tea.' In 1915, it won a premium award at the Panama Tea Competition. … In 1982, it was rated as one of China's Top Ten Famous Teas.” The “Duyun County Gazetteer” Volume Eleven “Temples and Shrines” records: “Xiyue Temple, located in Changxiu (now the Tuan Mountain area), was originally built and destroyed during the Qianlong period, rebuilt by Magistrate Song Wenting.” When rebuilding the Xiyue Temple, Song Wenting erected the “Reconstruction of Xiyue Temple Stele Inscription.” In the inscription, Song Wenting said: “In the Gengzi year (Qianlong 45th year, 1780), I governed Duyun, concurrently managing the tea plantation, which housed the temple of the God of the Western Peak, revered as the patron deity of the factory.” “Therefore, I donated fifty taels, and ordered Xue Yunzhong to oversee the reconstruction,” hoping to “pacify the west, stabilize the factory” to achieve “prosperity for the state and assistance to merchants and craftsmen.”

This shows that over two hundred years ago, Duyun had official tea plantations directly managed by the magistrate, which were of considerable scale and significant enough to impact both “state revenue and commerce and industry.” It is an undisputed fact that Duyun Maojian tea was produced on a large scale and sold across various regions during the Qianlong period of the Qing Dynasty.

Production Method of Duyun Maojian Tea

The harvested shoots and leaves must be carefully sorted to remove any fish leaves, leaves, and impurities that do not meet the requirements. They should be laid out for 1-2 hours until surface moisture evaporates before being processed. The processing technique includes four steps: fixation, rolling, shaping and fluffing, and drying. The entire process of making Duyun Maojian tea is carried out by hand in a wok in one continuous operation.

Fixation: The wok temperature is set between 120-140°C, with a leaf input of 500-700 grams. The main technique used is shaking, combined with smothering, using both hands to stir-fry. The goal is to shake the leaves apart, stir them evenly, and fix them thoroughly. When the leaves become soft and the fragrance begins to emerge, the temperature of the wok is lowered to enter the rolling stage.

Rolling: Rolling is performed for a longer duration and with greater force, which is a characteristic of Duyun Maojian tea and contributes to its robust flavor. The wok temperature is maintained around 70°C, using a single-hand rolling technique to push and roll the tea into strands, applying heavy pressure to ensure adequate cell rupture. When the tea reaches about half-dry, the shaping and fluffing process begins.

Shaping and Fluffing: The wok temperature is set between 50-60°C. The tea is held in the palm and rotated while being shaped into small balls, shaken out, and stir-fried repeatedly until it is seven-tenths dry. Then, both hands are used to press and roll the tea strands, combining rolling and stir-frying, until the white down stands up, and the tea is eight to nine-tenths dry. At this point, the temperature of the wok is lowered (below 50°C), and the tea is thinly spread in the wok and stir-fried until fully dry. Light tossing motions are used during the final drying to ensure the tea is uniformly dry inside and out, enhancing its aroma.

Authenticity Identification

The “three greens with three yellows” is a hallmark of Maojian tea, meaning the dry leaves have a green color with a yellow tinge, the infusion has a green color with a yellowish hue, and the infused leaves have a green color with a yellowish hue.

The tea leaves are tender, uniform, finely short and thin, with the bud and first leaf just unfolded, resembling a sparrow's tongue, measuring 2-2.5 centimeters in length. The tea has a tight and delicate twisted shape, with exposed white down. The infused leaves are tender and uniform. Fake tea leaves will have uneven infused