Yu Qian Mogan Green
Organic Green Tea 2021
- Tea Origin
- Moganshan, Deqing County, Huzhou City, Zhejiang Province, China
- Tea Bush
- Jiu Keng, Mogan Quntizhong (Mogan Heirloom Tea Bush)
- Tea Master
- Wang Xiangzhen and Zhao Xianqin
- Harvest Time
- Picking Standard
- One bud, two leaves
While Moganshan (Mogan Mountain) is famous for its production of the rare yellow tea Mogan Huangya (Mogan Yellow Buds), it is far more widely known for its outstanding classic green tea. This hand-picked tea from the second spring harvest (Yu Qian) is hand-fried in the wok and traditionally kneaded. These tiny leaves are surprisingly powerful for a green tea from this early in the season. Sweet spring meadow aromatics layer over savory fruit and delicate mineral astringency.
Processing Mogan Green Tea
For this high grade of Mogan Green, the tea is hand-fried in an iron wok to fix the leaves, instead of being fired in an oven. After frying, this tea is kneaded in a two-step process that combines traditional hand-kneading with automated machine kneading. This allows the tea makers to ensure that the young spring leaves are not damaged or broken by the machine, while still being able to process larger quantities of tea more quickly. This is important, since green tea must be finished and dried the same day as it was picked to avoid oxidation of the leaves and retain its fresh quality.
The Moganshan Tea Gardens
The weather and climate in this area is especially good for tea cultivation. The average temperature there is 15°C (59°F) with humidity hovering steadily around 80%. The tea bushes easily take to growing in the shade of clouds at the top of Mogan Mountain, surrounded by bamboo, mist, and mountain springs. The air is cool, crisp and clean, and the serene quiet of the area inspires a calm in visitors. When you walk among the tea fields of Moganshan, you can see far into the distance and into the valley below. Because of its high altitude, tea grown here usually grows slower and needs to be harvested about a week later than in other areas.
Mogan Huangya is made from seed-grown bushes, not cuttings, that had seeded from the Jiu Keng variety and Mogan’s local heirloom tea bushes. The old tea bushes growing here have strong, deep root systems. The tops of the bushes are only cut every two years so they have plenty of time and space to grow normally. The bushes are irrigated with spring water. Farmers use cut grass and weeds and fermented rapeseed paste (a byproduct of canola oil) as fertilizer. The pristine environment and use of natural fertilizers allows the farm to easily qualify for organic certification.
Origins in the Green Tea Capital: Hangzhou
Moganshan has long been praised for its green tea, and actually produces far more green tea than yellow. This particular origin was even mentioned in Lu Yu’s Cha Jing, the first book on tea ever written over 1,200 years ago. Mogan is the tallest mountain peak in the Hangzhou area at 758 meters. This entire region of Zhejiang Province has a very long history of producing excellent green tea, including Longjing (Dragon Well), the most famous green tea in China. The Hangzhou origin which produces our Shifeng Longjing (Shifeng Dragon Well) is only about an hour’s drive away from Moganshan.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Yu Qian Mogan Green brewing guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 1 Tbs of tea leaves
Water: 185°F filtered water
Infusion: First infusion at least 1 minute. The leaves are good for 6 infusions. Add a little more time for each subsequent infusion.