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Mogan Mountain (莫干山) is famous for its Mogan Huangya yellow tea, but did you know that the region produces its own green tea as well? Unlike its Huangya yellow tea counterparts, Mogan green teas do not undergo the “smothering”, or “闷黄” process, with the tea carrying minimal to no level of oxidation. Typically, the Jiukeng (鸠坑) cultivar is used for this kind of tea, but what we have here is something special.
Our Mogan green tea is produced using the Shuijing (水晶) varietal of tea plant, a rare cultivar that is naturally yellow in colour. It originally came from the Longjing 43 cultivar, but a gene mutation later, and we have this special varietal called Shuijing. In the cup, the tea is light and fluffy, grassy in aroma and nuanced in flavour. It feels like you’re swallowing a cloud each time you take a sip, and somewhat reminds us of stock or soup. This tea is pretty delicate and as a result is pretty light and easy-to-drink, so if you like your teas strong, you should definitely extend your steeping time for this tea.
We actually recommend this tea to be drunk grandpa style! The longer steeping times in this case allow the flavour profile to develop further complexity, while adding more leaves doesn’t seem to do much in terms of character.
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