First-Pick Duyun Maojian Green Tea

Duyun Maojian — First Harvest (头采) Green Tea

There are teas you can source… and there are teas you have to be there for.

On March 21st, 2026—the very first day of harvest—Leo was in Duyun, Guizhou, spending the entire day at the origin, selecting this year’s earliest pick of Maojian. In Chinese, this is called 头采 (tóu cǎi), or first harvest. For serious tea drinkers, this is the most sought-after moment of the season. These leaves are limited, highly prized, and rarely leave the local area unless you’re physically there.

Duyun Maojian comes from Guizhou, a region that remains underrated compared to more famous areas like Zhejiang. But that’s exactly what makes it special. Many tea gardens here are naturally low-intervention, often close to organic by environment. The climate is cool, misty, and ideal for slow-growing leaves. And because the cost of living is lower, you can access extremely high-quality green tea at a much more reasonable price compared to well-known teas like Dragon Well.

This batch is true first-pick Maojian—tender buds and the earliest leaves of the season. After a full winter of rest, these leaves are packed with concentration and character.

The texture is what stands out immediately. It has a thick, almost silky mouthfeel with a rounded body that feels substantial rather than light. The flavor is clean and fresh, with notes of sweet peas and hints of melon.

There is a very slight bitterness that first appears at the tip of the tongue, but it quickly transforms into an impressive returning sweetness. That sweetness continues to build after each sip, leaving the mouth feeling incredibly fresh and lingering for a long time. The finish is smooth through the throat, with a refreshing sweetness that seems to keep coming back even after the tea is gone.

Another thing I love about this tea is the clarity of its energy. The caffeine feels clean and focused rather than heavy, making it an especially enjoyable tea when you want to feel awake and mentally clear.

What also makes this tea so enjoyable is how forgiving it is. Unlike many green teas that can become sharp or overly bitter when brewed a little too hot or too long, this Duyun Maojian stays remarkably smooth and balanced. It’s a tea you can relax with rather than one you have to brew perfectly.

Brewing Guide

Use about 4g of tea in a 90ml gaiwan with water around 195°F. No rinse is needed.

For the first infusion, steep for about 25 seconds. For the second infusion, pour almost immediately—about 10 seconds is enough. Keep the third and fourth infusions similarly short, then gradually increase the steeping time as the leaves begin to soften.

This tea has excellent endurance and can easily give you 8–10 flavorful infusions.

If using a tall 16oz glass, use about 2g of tea with water around 195°F. Let it steep until the leaves begin to open, usually around 2 minutes, then sip directly.

This is not just another Maojian. It’s first harvest, selected in person, on the exact day the season began.

Teas like this don’t wait—and once they’re gone, they’re gone until next year.