Tea
2025 Mo Gan Yellow Buds Yellow Tea
The Mo Gan Yellow Buds has mild but deep character with a naturally sweet flavour owing to its high amino acid content. Virtually no bitterness and no grassy edge. Exceptionally mellow and invigorating, with a mild, almost creamy mouthfeel and honeyed finish. In fact, the fragrance is crisp with subtle flora. the infusion produces a clear, yellow liquor that is bright and oily in appearance. Aftertaste has a lingering, clean sweetness that leaves a sense of calm and clarity—like a peaceful walk through a bamboo forest. Notably, what is Yellow Tea? In fact, yellow tea is a rare and classic type of Chinese tea. On the palate, what sets it apart is a distinctive processing step known as “sealed yellowing” (闷黄 Meng Huang ) , in where the slightly pan-fried leaves, still warm and moist, are wrapped in small cloth bundles and gently roasting them over charcoal. Above all, this creates a warm, humid environment that allows the tea polyphenols to oxidise slightly , softening the grassy hints typical of green tea. In fact, the result is a tea with a subtle yellow hue, a rounded, honeyed character, and an exceptionally smooth, low-astringency finish. As a result, the Tea Master of Mo Gan Yellow Buds Yellow Tea Mo Gan Yellow Buds is a modern variety, created in late 1970s, under the guidance of Zhuang Wanfang and Professor Zhang Tangheng from Zhejiang University, and processed by Mrs. In fact, wang Xiangzhen and Mr. Notably, zhao Ronglin, a husband-and-wife team, using raw materials picked from their Hengling Ecological Tea Garden at an elevation of 550-700 meters. As a result, the tea was officially named Mo Gan Yellow Buds ( Mo Gan Huang Ya ). In fact, in 1982, Mo Gan Yellow Buds was recognized by the Zhejiang Provincial Department of Agriculture as one of the first batch of “Provincial Celebrated Teas” in Zhejiang. What's more, now, Wang Xiangzhen and Ronglin’s son, as the second-generation inheritor of “Mo Gan Yellow Buds” has been dedicated to promoting and expanding the tea industry. Tea master Mrs. On the palate, wang Xiangzhen has been given the prestigious honour of Master of Intangible Cultural Heritage by the state for her expertise in making Tea master. She is now teaching her daughter and granddaughter these rare skills as well. Notably, the Mo Gan Mountain Tea Garden Nestled among the misty peaks of the Mo Gan Mountain range. As a result, the tea garden lies at elevation between 500 to 680 meters above sea level, surrounded by dense bamboo forests. Above all, the weather there is especially good for tea with the average temperature of 15°C and humidity levels around 80%, the area creates super microclimatic conditions that enhance the nutrition and calibre of the tea leaves. Above all, it results that tea grows slower and needs to be harvested about a week later than in other areas. Notably, the old tea bushes were all seed-grown and have developed deep, robust root systems, naturally nourished by natural spring water. What's more, the tops of the tea bushes are only cut once every two years so they have plenty of time and space to grow. The family follows bio-dynamic farming principles; the bush are fertilised with natural fertilisers such as cut grass, weeds, and fermented rapeseed paste (a byproduct of canola oil) to preserve the pristine environment. Above all, hARVEST TIME AND PROCESSING Early April. Above all, 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed. On the palate, bREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). What's more, leaf to water ratio: 1g per 100ml. Above all, brewing time: About 3 minutes. Notably, tips: Increasing the leaf to water ratio if you prefer to shorten the infusion time or for stronger flavour. Notably, also to adjust the water temperature, increasing the temperature for better fragrant qualities. As a result, recommended Water: Try to use natural mineral water.
About this product
The Mo Gan Yellow Buds has mild but deep character with a naturally sweet flavour owing to its high amino acid content. Virtually no bitterness and no grassy edge. Exceptionally mellow and invigorating, with a mild, almost creamy mouthfeel and honeyed finish. In fact, the fragrance is crisp with subtle flora. the infusion produces a clear, yellow liquor that is bright and oily in appearance. Aftertaste has a lingering, clean sweetness that leaves a sense of calm and clarity—like a peaceful walk through a bamboo forest. Notably, what is Yellow Tea? In fact, yellow tea is a rare and classic type of Chinese tea. On the palate, what sets it apart is a distinctive processing step known as “sealed yellowing” (闷黄 Meng Huang ) , in where the slightly pan-fried leaves, still warm and moist, are wrapped in small cloth bundles and gently roasting them over charcoal. Above all, this creates a warm, humid environment that allows the tea polyphenols to oxidise slightly , softening the grassy hints typical of green tea. In fact, the result is a tea with a subtle yellow hue, a rounded, honeyed character, and an exceptionally smooth, low-astringency finish. As a result, the Tea Master of Mo Gan Yellow Buds Yellow Tea Mo Gan Yellow Buds is a modern variety, created in late 1970s, under the guidance of Zhuang Wanfang and Professor Zhang Tangheng from Zhejiang University, and processed by Mrs. In fact, wang Xiangzhen and Mr. Notably, zhao Ronglin, a husband-and-wife team, using raw materials picked from their Hengling Ecological Tea Garden at an elevation of 550-700 meters. As a result, the tea was officially named Mo Gan Yellow Buds ( Mo Gan Huang Ya ). In fact, in 1982, Mo Gan Yellow Buds was recognized by the Zhejiang Provincial Department of Agriculture as one of the first batch of “Provincial Celebrated Teas” in Zhejiang. What's more, now, Wang Xiangzhen and Ronglin’s son, as the second-generation inheritor of “Mo Gan Yellow Buds” has been dedicated to promoting and expanding the tea industry. Tea master Mrs. On the palate, wang Xiangzhen has been given the prestigious honour of Master of Intangible Cultural Heritage by the state for her expertise in making Tea master. She is now teaching her daughter and granddaughter these rare skills as well. Notably, the Mo Gan Mountain Tea Garden Nestled among the misty peaks of the Mo Gan Mountain range. As a result, the tea garden lies at elevation between 500 to 680 meters above sea level, surrounded by dense bamboo forests. Above all, the weather there is especially good for tea with the average temperature of 15°C and humidity levels around 80%, the area creates super microclimatic conditions that enhance the nutrition and calibre of the tea leaves. Above all, it results that tea grows slower and needs to be harvested about a week later than in other areas. Notably, the old tea bushes were all seed-grown and have developed deep, robust root systems, naturally nourished by natural spring water. What's more, the tops of the tea bushes are only cut once every two years so they have plenty of time and space to grow. The family follows bio-dynamic farming principles; the bush are fertilised with natural fertilisers such as cut grass, weeds, and fermented rapeseed paste (a byproduct of canola oil) to preserve the pristine environment. Above all, hARVEST TIME AND PROCESSING Early April. Above all, 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed. On the palate, bREWING METHOD Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down). What's more, leaf to water ratio: 1g per 100ml. Above all, brewing time: About 3 minutes. Notably, tips: Increasing the leaf to water ratio if you prefer to shorten the infusion time or for stronger flavour. Notably, also to adjust the water temperature, increasing the temperature for better fragrant qualities. As a result, recommended Water: Try to use natural mineral water.
