Duyun Maojian


Though its appearance might resemble that of Biluochun, the broader curl of its white-haired leaves suggested 'Yugou', 'fish hooks', and was the tea's first moniker before being renamed by none other than Mao Zedong. Initially an imperial tribute tea, it is often included in lists of ten famous Chinese teas and has been a rising star since the Chairman singled it out for increased production—and its winning qualities are immediately apparent.

One whiff of the dried leaves brings a bouquet of elderflower or tropical fruit to the nose, including mango, pineapple, and passionfruit. This aroma is accompanied by a mild grassiness in the cup, emanating from a pale, clear infusion with a pleasant astringency. Suitable for many infusions, it is sure to hook the drinker, as it has great and small for centuries past.

  • ORIGIN:  Duyun, Qiannan Buyei and Miao, Guizhou, China
  • MEANING:  Downy tips from Duyun (Duyun mao jian)
  • CULTIVAR:  Du Yun Qun Ti Zhong
  • HARVEST TIME:  April 5, 2020
  • TASTE:  Elderflower, pineapple, grassy

  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.


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