Guzhang Maojian Tea

The history of Guzhang Maojian tea can be traced back to two thousand years ago. As early as the Eastern Han Dynasty (25–220), Guzhang was documented as a significant tea-producing region in China. In the Tang Dynasty (618–907), it was designated as an imperial tribute. Its production involves eight intricate steps: spreading and withering, fixation (pan-frying), initial rolling, second fixation, secondary rolling, third fixation, shaping, and preserving the down and finishing in the pan. The finished tea leaves are tight, straight, and downy-covered, featuring an emerald color. The tea soup tastes mellow and fresh, with a sweet aftertaste. 

In the tea gardens of Guzhang County, visitors may try their hand at the "three fixation and rolling" tea-making process under the hands-on guidance of inheritors of this intangible cultural heritage.

Recommended tea plantations: "Baiye No.1" Ecological Tea Garden in Wengcao Village, Morong Town; and, Yingmeizi Tea Garden in Shutouxi Village, Guyang Town.

Best harvest period: Late March - Mid-April.

Hands-on activities: Picking tea leaves, and experiencing traditional tea fixation skills under the guidance of intangible cultural heritage inheritors. 

Nearby attractions: Guzhang Red Rock Forest National Geopark, Zuolong Gorge, and Morong Miao Village.

Local delicacies: Miao cured meat, Shefan (a traditional streamed food of Miao and Tujia people in western Hunan every spring, made of sweet wormwood, green onion, glutinous rice, preserved meat, and vegetables), and mugwort cake. 

Chinese source: hunantoday