Origin Advantages：
Duyun Maojian Tea, one of China’s Top Ten Famous Teas, is produced in Duyun City, Guizhou Province. It is renowned at home and abroad for its unique quality of “three greens with hints of three yellows” and profound historical and cultural heritage. The core production area of Duyun Maojian is located in misty mountainous areas with an altitude of over 1,000 meters, featuring an annual average temperature of 15.5℃, annual precipitation exceeding 1,400 mm, and a forest coverage rate of 74%. Tea trees grow in acidic soil mixed with yellow soil and yellow-brown soil, which is rich in iron and phosphate. They coexist with evergreen trees, forming a microclimate characterized by “high altitude, low sunlight exposure, and abundant mist”. This lays a foundation for the tea to accumulate high amino acids (content reaching 3.4%), high chlorophyll, and high water extract (exceeding 43%), making it a “classic green tea on the golden latitude of the Earth”.
Intangible Cultural Heritage Craftsmanship and Quality Characteristics：
Traditional Techniques：
Using one bud with one leaf (bud length ≤ 2cm) that unfolds around the Qingming Festival as raw material, it is refined through seven pure manual processes:
Fixation: Quick stir-frying at a wok temperature of 250-300℃ to remove grassy odor.
Rolling: Low-temperature rolling at 80℃ for 20 minutes to shape slender tea strips.
Twisting into Balls to Enhance Fuzz: Enhancing fuzz at a high temperature of 130℃ to form a curled “fishhook-like” appearance with dense fuzz.
Drying: Slow drying over gentle charcoal fire until the moisture content is ≤ 6% to lock in the fresh and mellow texture.
Quality Features：
Appearance: Slender, tightly curled strips shaped like fishhooks, covered with fine fuzz, and colored green with yellow hints.
Aroma: A combination of chestnut and fresh aromas, containing 32 aromatic substances such as
β-ionone.
Liquor Color: Green with yellow hints, clear and bright.
Taste: Fresh, mellow and sweet aftertaste. The ratio of tea polyphenols to amino acids is balanced, with a slight astringency that quickly turns into a long-lasting sweetness.
Infused Leaves: Fresh, uniform buds and leaves with a bright yellow-green luster.
Brewing Method：
Utensils: A 150-200ml transparent glass cup is recommended to facilitate observing the color change of “three greens with hints of three yellows”.
Water Temperature: 90-95℃ (let boiling water stand for 1 minute) to avoid destroying nutrients due to excessive temperature.
Tea Dosage: 3g of tea with 150ml of water. Adopt the “middle-up brewing method” — first pour 1/3 of the water to moisten the tea leaves, then fill the cup to 70% capacity.
Infusion Time: The first infusion is ready for tasting in 30 seconds. For subsequent infusions, extend the time by 10 seconds each time, and the tea can be infused 3-4 times.
