1, the bud is strong and the leaf is fat, the tip of the leaf is exposed, it is golden yellow, the aroma of the endoplasm is high, the soup is orange yellow, the taste is mellow, and the bottom of the leaf is light yellow like a flower. Beigang Maojian Tea, named after the registered trademark "Beigang", was called "Tanhu Tea" in the Tang Dynasty, which belongs to yellow tea and was produced in Beigang, Yueyang City, Hunan Province. The tea area has a mild climate, abundant rainfall, rising steam from the lake, low-altitude air, breeze like gauze and mist scattered around the lake, forming a unique natural environment for Beigang Tea Garden.

2. After brewing, the aroma is high, the taste is mellow, the soup is golden, the leaves are Huang Ming, and the leaves are tender as flowers. The fresh leaves of Beigang Maojian tea are usually picked in the garden in May and June after Tomb-Sweeping Day. Maojian tea 1 is required to have one bud and one leaf, and Maojian tea 2 and 3 are required to have one bud, two leaves and three leaves. Seize the sunny day and don't pick insect wounds, purple bud leaves, fish leaves and stems. Fresh leaves are harvested, and the processing method is divided into four processes: frying in a pan, kneading in a pan, sweating and drying. The Beigang Maojian Tea produced by Yueyang Tea Company, 1964, was rated as a high-quality famous tea in Hunan Province.