Beigang Mao Jian
A Hunan yellow tea from the Yueyang area near Dongting Lake, made with a shorter yellowing step than Junshan Yinzhen. It is one of the few yellow teas still made in commercial quantity, most of the category having collapsed into green-tea production.
Character
Softer and rounder than a green tea from the same leaf, with the grassiness replaced by a mellow grain sweetness — which is exactly what the yellowing step does.
- Flavour
- Sweet, Nutty, Grassy
- Aroma
- Toasted, Fresh
- Mouthfeel
- Medium, Smooth, Silky
- Complexity
- Moderate
- Notes
- sweet corn, toasted grain, light hay
- Aftertaste
- Soft, sweet and grain-like.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- China
- Oxidation
- Unoxidised
- Harvest
- Spring
- Processing
- Kill-green (fixation) → Sealed yellowing (men huang) → Rolling and shaping → Drying
Brewing
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 80–88 °C · 1 authored infusion
Gongfu brewing (gaiwan)
3–4 g/100 ml · 80–88 °C · 4 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Junshan Yinzhen
The affordable Hunan yellow tea, then the celebrated one from an island a few kilometres away. Learn the category on the first.
- Meng Ding Huang Ya
Two yellow teas from different provinces, both showing what the yellowing step does to a green tea’s grassiness.
- Weishan Mao Jian
Two Hunan yellow teas with similar names from different areas. Both are made with shorter yellowing than the famous bud-only teas.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Guricha
Shares 6 descriptors with Beigang Mao Jian: sweet, grassy, medium, silky, smooth and fresh.
- Huoshan Huangya
Shares 6 descriptors with Beigang Mao Jian: nutty, sweet, grassy, smooth, toasted and fresh.
- Sejak
Shares 6 descriptors with Beigang Mao Jian: nutty, grassy, sweet, silky, fresh and toasted.
- Bai Ji Guan
Shares 5 descriptors with Beigang Mao Jian: sweet, nutty, silky, smooth and fresh.
- Bai Mudan
Shares 5 descriptors with Beigang Mao Jian: sweet, medium, silky, smooth and fresh.