Y-CN-004

Mogan Huangya

莫干黄芽

Yellow bud and leaf, from Zhejiang, China.

Yellow tea

Mogan Huangya is strongest on smoothness, sweetness and aroma intensity. Typical tasting words: chestnut, sweet pea, biscuit, honey. Originating on Mount Mogan in Zhejiang province, this tea was revived in the 1950s after historic references faded. A niche regional speciality consumed largely in Jiangnan teahouses, prized for its mellow, low-astringency liquor.

Also known as Mo Gan Huang Ya and Mogan Yellow Sprout.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami2brightness2body2smoothness4aroma intensity3finish length2

Flavour families, 0 to 5

floral2fruity1vegetal3marine0nutty2toasty2malty1honey2spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Zhejiang, China
Plant: Camellia sinensis var. sinensis
Harvest: early spring
Elevation: mid
Oxidation: 5 to 10%
Roast: very light
Leaf: bud and leaf
Price band: mid-range
Availability: rare
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: plucking, then pan-firing, then smothering, then rolling, then drying.

Caffeine

A cup of Mogan Huangya carries a typical estimate of 35 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 3 min
Gongfu, 100 ml	4.5 g	80 to 85 °C	20 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
relaxing

Pairs with salads, poultry and dim_sum. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.