Caishua Maojian originates from Caishua Township in Wufeng County, Hubei Province, and belongs to the green tea category. Although it is a relatively new tea on the market, it has received exceptional reviews among tea enthusiasts and connoisseurs thanks to its delicate appearance and sweet, mellow aftertaste. It is a highly popular and emerging tea variety in China.
Located in the western part of Wufeng County, Hubei Province, Caishua Township has a small population but an exceptional natural environment. It has historically been a prime tea-producing region, with production volume and scale ranking among the top in Hubei. Blessed with ideal soil, climate, and environmental conditions, the tea produced here is of superior quality—with Caishua Maojian being the most renowned.
The defining qualities of Caishua Maojian include a slender, straight, and well-defined appearance with a vibrant, oily green color. It offers a high, long-lasting aroma when brewed. The highest quality tea is harvested around the Qingming Festival in the spring.
How to Brew Caishua Maojian
It is best brewed with spring water or mineral water. The water temperature should be around 80°C; water that is too hot can easily cause the tea to become bitter. The recommended tea-to-water ratio is 1:50, meaning 2 grams of tea for every 100 milliliters of water. It can be steeped 4 times: the first infusion takes 2 minutes, with each subsequent infusion increasing by 1 minute.