Yellow tea is uncommon due to the highly labor-intensive processing required. First of all, it is a bud-tea, which requires diligent and skilled pickers as well as a vast quantity of buds just to make a kilo of tea. Second, the unique “men-huan”, or smothering, step after frying in a wok is time-consuming. And finally, it requires a teamaster skilled in this type of tea.

 The knowledge and skill required to make yellow tea is rare in China these days. And it is even rarer for women to be the makers of the tea. Tea master Mrs. Wang Xiangzhen has been given the prestigious honor of Master of Intangible Cultural Heritage by the state for her expertise in making Mogan Huangya. She learned the technique from her mother and is handing it down to her daughter, Zhao Xianqin. I'm proud to support women in tea and to have some of this beautiful tea to pass on to you.

Little known in the west but highly prized in China, yellow tea is said to be gentler to people whose stomachs tend to get upset from green tea. For that, and because of its rarity and provenance, I like to stock some when I can. This tea is beautiful to behold while infusing, try it in a clear tea maker at some point. Also, don’t forget to admire the beautiful reconstituted buds of the spent tea.

Provenance:

• Origin: Moganshan, Deqing County, Huzhou City, Zhejiang Province, China
• Elevation: ~700m
• Grower/Teamaster: Wang Xiangzhen & Zhao Xianqin
  
• Harvest Date: Mid-April 2022
• Cultivar: Jiu Keng, Mogan Quntizhong (Mogan Heirloom Tea Bush)
  
• Cultivation: Natural (No chemical fertilizer, pesticide, or herbicide)
• Plucking Standard: One bud, two leaves
  
• Processing Notes: Similar to the green tea process with an additional "men-huan", or smothering step
• Nickname: Yellow Buds
• History/Pedigree: Moganshan as a tea origin was mentioned in Lu Yu’s Cha Jing, the first book on tea ever written over 1,200 years ago.

Brewing Suggestions¹:

• Water: 165˚-175˚F
• Tea: 2g per 4oz of water (about a level 2 tsp²)
• Infusion: 2 minutes with 2-3 infusions

Tasting Notes:

• rich wildflower honey character, balanced with the freshness of squash blossoms and smooth mineral undertones, with a clean, strong finish. Reminiscent of the lightest green teas.

¹ Brewing suggestions are just that. Try it the suggested way then experiment. I would not venture over 185˚ with this tea. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.

² Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.