Many people tend to confuse Mao Feng and Mao Jian, often equating the two with each other, believing that these two kinds of tea are the same kind, but the names are different.
This understanding is a big mistake and a special mistake, and the difference between Mao Feng and Mao Jian is still very obvious, but everyone usually does not compare it carefully.
Mao Feng and Mao Jian are not the same kind of tea at all.
Why are these two teas often mistaken for one tea?
Today, I will see the sun and give you a picture of the difference between the two.
The following is a comparison of Huangshan Maofeng and Xinyang Maojian, the two most representative teas.
First, the place of origin is different
1, Huangshan Maofeng is produced in Huangshan (Huizhou) in Anhui Province, so it is also known as Hui tea; it has been produced as early as the Qing Guangxu period, and its history is long, the craftsmanship is exquisite, and it is one of the top ten famous teas in China.
The unique geographical conditions of Huangshan Mountain are very suitable for the growth of tea trees, the mountains are densely forested, the soil is fertile, and the clouds are swirling all year round, with the saying that "when it is sunny, it is foggy every morning and evening, and the rain is full of mountain clouds".
Because the newly made Huangshan Maofeng tea has a white body, the buds are sharp, and the fresh tea is harvested from the peak of Huangshan, so the tea is named "Huangshan Maofeng".
The quality characteristics of Huangshan Maofeng can be described in eight words: fragrant, mellow, tangqing, and lustrous.
2. Xinyang Maojian is one of the top ten famous teas in China, with the title of king of green tea. With a history of more than 2,000 years, in the Tang Dynasty, the Tea Classic written by Lu Yu, the tea saint, listed Xinyang as one of the eight major tea-producing areas in the country.
Generally speaking, the name of Mao Jian is based on the shape of the dried tea leaves, because the tea leaves are small and compact, there are spikes, or hidden pekoe, or pekoe full of tea body, named "Mao Jian"; also produced in Xinyang, Henan, so the name Xinyang MaoJian.
Xinyang Maojian is also known as "Yumao Peak", this strange name, also called "Jian", also known as "Peak".
Many tea friends are in the clouds and do not understand. It is easy to mistake Xinyang Maojian and Huangshan Maofeng for the same tea.
Xinyang Maojian was once called "Xiao Hun Tan", which is used to describe the three characteristics of Xinyang Maojian.
1. "Small" means that the bud head is small and tender.
2, "Hun" refers to the Xinyang hair tip with too much white, tea soup can be seen in the soup after brewing, it seems that the tea soup is very turbid.
3. "Light" refers to the tea of the light fragrance type compared with teas such as Xinyang Maojian and Longjing; on the other hand, it also means that the tea leaves are not resistant to bubbles and have a light taste.
Second, the varieties of tea plants are different
Huangshan Maofeng is made for the fresh leaves of large and medium-leaf tea plants, and the finished product is obvious.
Xinyang Maojian is made of fresh leaves of small-leaf tea plants, and the finished product is not exposed.
Third, the appearance is different
1, in general, good quality Huangshan Maofeng, beautiful appearance, each tea leaf is about half an inch, the cord is slightly curled, the emerald green is slightly yellowish, the color is oily and shiny, the sharp buds are tightly nestled in the leaves, resembling the finch tongue, the whole body is white and fine velvet, even and strong, the sharp edge is exposed, the color is like ivory, and the fish leaves are golden.
It should be noted that the golden yellow of the fish leaves and the color such as ivory are the appearance of the special Huangshan Maofeng, which is different from other Maofeng's two obvious characteristics.
This refers specifically to the Huangshan Maofeng made by picking fresh leaves with one bud and one leaf in the first spring period.
Fish leaves, that is, the small leaves on the edge of the tea buds, after a winter of precipitation, this fish leaf will be golden yellow, so it is the fish leaf golden; and the bud head is hairy, there is a feeling of fluffy white, and the outside is slightly yellow-green, so it is said that "the color is like ivory".
There are two main types of Huangshan Maofeng commonly found on the market: one is a strip shape, and the other is a kneading shape.
Although it is the same kind of tea, there are subtle changes in the taste due to the difference in the production process.
The strip-shaped hair peaks are good-looking and have a lighter taste, while the curled hairs that are twisted after kneading are mellow in taste and have a heavier aroma.
The two, it doesn't matter whether it's good or bad, it's just which one you personally prefer.
2. Xinyang hair tip, thin and straight shape, striped rope, round and smooth, emerald green color, leaf body cloth has a layer of green cloth, and all over the silver millimeter.
3, Xinyang hair tip fine, straight, round, light, tight, more white, emerald green, and Huangshan Maofeng is slightly loose, shaped like a finch tongue slightly curved, this is the most subtle difference between the two kinds of tea.
4, the finished Huangshan Maofeng, is mainly based on leaves, only a small number of buds. Xinyang Mao tip is mainly buds, there are pure buds, one bud and one leaf, one bud and two leaves; therefore, buds and leaves can also be used to distinguish these two kinds of tea.
Fourth, the time and standard of picking are different
1. Huangshan Maofeng
There is a tea proverb in the Huangshan area: "Pre-summer tea, post-summer grass".
Huangshan Maofeng generally only picks spring tea, summer tea and autumn tea do not pick.
Spring tea picking is generally in the Qingming Dynasty, around the time of the valley rains, and until the end of the summer.
The first time Huangshan Maofeng was picked, it was around the time of the Qingming Dynasty, and when picking, the buds were strong and hairy, and one bud and one leaf were made into high-grade tea, that is, special Grade Maofeng.
The second picking is around the time of the valley rain, and most of the tea leaves picked at this time are the first development of one bud and two leaves, or one bud and two or three leaves, which are used to make Huangshan Maofeng of grade one to three.
2. According to the growing season of Xinyang Maojian, the locals are accustomed to taking the picking period of fresh leaves as the standard, and dividing it into spring tea, summer tea, and autumn tea (white dew tea).
The time of mining is inconsistent every year, and the time between them is generally not very long, but the picking period of Xinyang Maojian has many grade classifications:
Morning Garden Tea (mined in mid-March of the solar calendar).
Tea picked before Qingming Tea (April 5th of the Solar Calendar).
Tea picked before the rain (April 20th of the solar calendar).
Tea picked before Spring Tail Tea (June of the Solar Calendar).
Summer tea (tea picked in summer).
Autumn tea is also known as white dew tea (before and after white dew).
In other words, the harvesting time of Xinyang Maojian is only from mid-March to late September.
High-grade Maojian tea is mainly based on one bud and one leaf or one bud and two leaves; medium-end tea is mainly based on one bud, two or three leaves.
Fifth, the process is different
1, Huangshan Maofeng, belongs to the roasting green tea (the drying method of tea leaves is drying), the production process is relatively simple, mainly including, fresh leaf picking, green kneading, initial baking, lifting and re-baking five processes.
2, Xinyang Maojian, belongs to the fried green tea (tea is dried by stir-frying), the production process is as many as nine, mainly including screening, spreading, killing, kneading, unblocking, baring, initial baking, spreading and re-baking.
6. After brewing
1, Huangshan Maofeng, in the brewing tea will first float to the surface, after the tea leaves fully absorb water stretched, will slowly sink to the bottom, tea soup is tender yellow-green, clear and bright, there will be a little tea in the cup back and forth, and even there will be a phenomenon of no mud.
After the special Grade Huangshan Maofeng is brewed, the buds and leaves will be suspended vertically in the water, and then slowly sink, and the buds will be tender.
Huangshan Maofeng, even if the tea is cold, still has a residual fragrance, known as "cold incense".
2. When the Xinyang maojian is brewed, the tea leaves will basically not float in the water, and will directly sink to the bottom.
The chlorophyll content of Xinyang Maojian is relatively small, and the soup color after brewing is mostly beige green, clear and transparent.
If the soup color of Xinyang Maojian is thick green, it means that the quality of this Xinyang Maojian is very poor, which is also the difference between Xinyang Maojian and other green teas, and it is also its own unique characteristics.
Seventh, the aroma and taste are different
1, Huangshan Maofeng, brewed tea soup, the aroma is elegant and long, fragrant like orchid, the taste is mellow, generally will feel fresh and not bitter, the aftertaste is sweet.
Huangshan Maofeng is a roasted green tea, which may not be as high as fried green tea in terms of aroma, but the taste is not inferior.
2, Xinyang Maojian, brewed tea soup, exudes a long and cooked chestnut-like aroma, the taste is rich and fresh, the aftertaste is sweet.
Eighth, the leaf bottom is different
Huangshan Maofeng, the leaf bottom is tender and yellow, the leaf tip is bright, the leaf roots are reddish, and the short fat is into flowers.
Xinyang hair tip, the bottom of the leaf is tender green and fresh, the buds and leaves are bright, soft and uniform.
IX. Summary
Mao Feng and Mao Jian are quite similar, and both are curled up.
Mao Feng is generally made of medium and large leaf species, the buds and leaves are connected, the bud peaks are exposed, the shape is slightly larger, and the color is bluish black.
The hair tip is mainly budding, and it is mostly made of the fine buds and leaves of small-leaf tea plants, so the dry tea is delicate and short.
As for which is better, Mao Feng and Mao Jian, everyone's taste and preferences are different, and everyone can judge independently according to their own love.
For example, I like to drink Mao Feng with high fragrance, and I like to drink Mao Jian with light fragrance back to sweetness.
Mao Feng's tea soup tastes thinner than Mao Jian, and the thickness of the tea soup is slightly worse.
After all, the entrance of things, specifically talk about which good issue will be controversial, the reason is that everyone has their own independent feelings, different feelings and get different conclusions.
The difference between Huangshan Maofeng and Xinyang Maojian is still relatively large, although the names of the two are similar, interested friends can buy some to taste, and further compare who is superior and who is inferior.
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