Guzhang Maojian is a type of stir-fried green Tea named after its place of origin, Guzhang County, Hunan Province.

Guzhang County has a long history of tea production, with records dating back to the Eastern Han Dynasty. The Eastern Jin Dynasty's “Kunzhi Lu” mentions: “Wushan Mountain is rich in tea,” and this mountain range extends through Guzhang County. During the Tang Dynasty, it was presented as tribute, and in the Qing dynasty, it was listed as a tribute product once again. The “Guzhang County Annals” records: “By the end of the 19th century, the tea produced in Guzhang Town was mostly grown in household gardens or cultivated by those who made gardening their profession…picked around the Qingming and Guyu periods, it had a fragrant aroma reminiscent of Dongting Junshan tea…”

Guzhang County is located in the Wuling Mountains region, characterized by towering peaks, deep valleys, dense forests, pervasive mists, and abundant streams and rivers. The climate is mild, with ample rainfall. The soil here is fertile and rich in phosphorus, making it ideal for growing tea.

In 1929, Guzhang Maojian won an international tea award at the French International Exposition. In 1957, it achieved another milestone when it was exhibited at the Leipzig International Fair, leading to small-scale exports to West Germany that year. In 1982, it was awarded first place among high-quality teas in Hunan Province and officially listed among China's Top Ten Teas. It received a certificate of honor from the Ministry of Foreign Trade and Economic Cooperation in 1983, becoming one of the quality export products. In 1988, it was honored with a gold medal at the first Beijing Food Expo.

Tea Appreciation

In appearance, Guzhang Maojian can be curved like a fishhook or straight like a spear, with a bright green color and visible white downy hairs.

When brewed, the liquor is clear and bright yellow-green, with tender, uniform leaves at the bottom. Its aroma is lasting, and the taste is smooth and refreshing, with a long-lasting aftertaste. It is highly resistant to multiple infusions and is renowned for its unique flavor and fragrance, earning it the title “Rare Gem Among Green Teas.”

Production Process

Guzhang Maojian is one of the oldest types of tea. The practice of drying wild tea leaves for storage can be considered the beginning of the broad processing of Guzhang Maojian, which dates back at least 3,000 years. However, the true processing of Guzhang Maojian started in the 8th century with the invention of steaming, and in the 12th century, the stir-frying method was invented. The processing technology has been relatively mature since then and continues to be used today with ongoing improvements.

The processing of Guzhang Maojian can be simply divided into three steps: fixation, rolling, and drying. The key step is the first one, fixation. Through fixation, the activity of enzymes is blunted, and the various chemical components within the fresh leaves undergo physical and chemical changes under thermal action, largely without enzymatic influence. This process forms the characteristic qualities of Guzhang Maojian.

Health benefits

Guzhang Maojian tea possesses unique health benefits. Compared to many other teas, Guzhang Maojian is richer in proteins, amino acids, alkaloids, tea polyphenols, sugars, organic acids, and water-soluble minerals. It has functions such as quenching thirst, clearing the mind and improving vision, invigorating the spirit, eliminating greasy foods, inhibiting atherosclerosis, preventing cancer, treating scurvy, and protecting against radiation.