“I’ve been on a bit of a yellow tea kick lately. It’s usually less astringent than green tea, and hopefully keeps better for longer. Mo Gan Huang Ya is new to me, as I’ve previously only tried...” Read full tasting note
Mogan Huangya (莫干黄芽) is a famous yellow tea produced on the hills of Mogan Mountain in Zhejiang, China. Grown in bamboo forests across the misty mountain, Mogan Huangya is known for its mellow yet fresh flavour with a rich and refreshing aftertaste on top. Mogan Huangya is a type of yellow tea, which are teas not too dissimilar to green tea, but is processed with an extra step that makes yellow tea much rarer and much more complicated to make. Smothering, or 闷黄 in Chinese, is a process unique to yellow tea, where moist tea leaves are wrapped in cloths to further oxidise the tea leaves.
When sampling different Mogan Huangya teas, I tried this batch last knowing that it likely wouldn’t compare to the higher-grade yellow teas that are harvested much earlier in March or early April. However, I was taken by surprise at how much more character this tea has, reminding me of a Tieguanyin if it had warmer nuttier flavours to it. Compared to its counterparts, this tea steeps well and has better longevity, which just gave me more of a reason to carry this tea and share it with you!
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