Product Overview
Mogan yellow bud tea was called Wukangta mountain tea or Mogan mountain bud tea in ancient times. According to legend, in the Jin Dynasty (265-420), when Buddhism was prevalent, monks went up the mountain to form a hut to grow tea. In the Song Dynasty, tea cultivation in the Mogan Mountains was very common. In the Qing Dynasty, the tea harvesting technology in the Mogan Mountains had reached a high level. Its core process is "Men Huang". The special yellowing process of yellow tea not only makes yellow tea form the quality of yellow leaf and yellow soup, but also creates the unique health care value of yellow tea different from other teas - in the process of yellowing, the oxidation of polyphenols makes the yellow tea different. Its irritation and astringency are greatly reduced.
Mogan Huangya Tea is a famous yellow tea. It grows in the mist at a high altitude upon Mt. Mo Gan Shan, the air is cooler in the surroundings of bamboo and crystal clear streams. Mo Gan Mountain is a famous mountain near Hangzhou in Zhejiang Province. It lies in the west of Zhejiang, famous for its foggy clouds, green bamboo forest, clear springs and waterfalls The super micro condition gives nutrition to the tea plants around.
Yellow tea has become increasingly rare, as the making of it is extremely labor intensive. Right after the leaves are de-enzymed and have a quick shaping, they are wrapped in small packets of cloth or paper and then gently heated. Tea makers carefully suspend these bundles of wet tea over charcoal on bamboo drums. They then gently rotate the tea over the next ten hours. The resulting flavor, aroma, and mouthfeel are refreshing and light.
Our Mo Gan Yellow Snails has a profile of freshly baked biscuits with a hint of sweetness from chestnuts over a floral undertone. The soft, yet full, umami body is accented with a light malty sweetness. The taste is very pure, light-bodied yet still a bit syrupy and thick in the mouth. There are lush floral aromatics and a lively aftertaste. It has a lingering wildflower aroma, deep flavor and honeyed finish.
Brewing Guide: This tea should be brewed at lower temperatures to avoid developing bitter flavors. Temperatures can range from 160 to 175°F and steep times will be approximately 3 to 5 minutes. Increase the steeping time of the leaves by 30 seconds to 1 minute for each additional infusion.
