Duyun Maojian
都匀毛尖
Green
For centuries Guizhou called this tea fishhook, after the curl of the dried leaf.
The story goes that in 1956 Mao Zedong tasted it and gave it the name it has now. Historians are not convinced, but the name stayed and the old one did not.
What nobody argues about are the three yellows. A gold tint in the dry leaf, gold in the liquid, gold in the leaves once they have been used. In 2022 the craft was added to the UNESCO heritage list. It is mellow and faintly honeyed, and it hooks into memory the way the name says it should.
- honey
- mellow
- fresh
- Origin
- Duyun, Guizhou
- Water
- 80°C / 176°F
- Ratio
- 3.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Often listed among China's famous teas; Panama Pacific gold 1915; UNESCO craft listing 2022
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~3.5g of tea
The session
4 infusions, about 1m 50s of total contact time.
- Steep 115sA golden hint, not yet color.
- Steep 220sHoney warms the green.
- Steep 330sRoundness settles, chestnut-soft.
- Steep 445sYellow light, thinning sweet.
Also sold as
Duyun Mao Jian, Du Yun Mao Jian, Fishhook Tea, Yugou Cha
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.