- Yellow Tea Background
- Mo Gan Yellow Snails Preparation
Mo Gan Yellow Snails is a break away from the old Mo Gan Yellow Tip. The traditional yellowing has been greatly modified to give the tea a distinctive yellow look and a taste that is different from both green tea and old style yellow tea. Our Mo Gan Yellow Snails has a profile of freshly baked biscuit with a hint of sweetness from chestnuts over a floral undertone. The soft, yet full, umami body is accented with a light malty sweetness. Just enough bitter bite gives the whole profile a healthy backbone with a persistent aftertaste.
Unlike other tea categories, old style yellow tea has not prospered in all these decades since tea’s revival after the destructive Mao era. Its taste needs a lot more to create followers. Similarly from the mountain of Mo Gan in the region of Zhejiang, Mo Gan Yellow Snails has departed from the dull colours of the old to maintain a brisk freshness in the look and taste, while achieving a characteristic “cooked” warmth and sweetness that is the real spirit of yellow tea. Now that is a good individualistic character to have a place in any tea repertoire.
Ingredients: Artisan Yellow tea
Origin: Zhejiang, China
The first record of yellow tea production was during the Tang Dynasty (618-907) when it was designated a Tribute Tea. Yellow tea production methods were perfected during the Ming Dynasty (1368-1644) and it came into its prime time during the Qing Dynasty (1644-1911). Methods and techniques for producing yellow tea are very complicated, tedious and labor intensive so, as black and oolong tea gained in popularity yellow tea production gradually disappeared and by the 1940s was all but lost. It regained some modicum of popularity by 1972, however, only a very few tea masters possess the knowledge and skills to make it. As a result today it is exceedingly rare and very costly.
Yellow teas are made for the appreciation of Chinese locals and have never had a broad market presence. Growing out of an elaboration of green tea techniques, the process for making yellow tea is time consuming and difficult, giving it a mellower, sweeter and riper flavor than green tea, as well as a refreshing cool feeling that lingers in the throat. For the thousand kinds of green tea, there are only three kinds of yellow tea that survive today: Meng Ding Huang Ya, Huoshan Huang Ya, and Junshan Yinzhen. Recently consumer preferences have favored teas with vibrant green leaves and cup color. This market trend has contributed to the decline of yellow tea because it loses its verdant appearance in processing,
Yellow tea, like oolong, can be classified as a transitional tea. Unlike oolong which is somewhere between green and black tea, yellow tea is between green and dark tea. The difference is in the kind of oxidation/fermentation that occurs. The oxidation process for oolong and black tea is a result of the natural oxidation of the endogenous enzymes within the tea leaf itself, whereas in yellow and dark tea it is the process of hydrothermal oxidation and microbial fermentation. Specifically, with yellow tea it is a smothering or wrapping process. Traditionally, in the case of Huoshan Huanya, the tea was laid out and smothered for up to seven days. Today the process has been shortened significantly to only one day, making it much more similar to green tea. In the case of Junshan Yinshen the tea is wrapped in paper to give it its yellow color. After the complex processing, this lightly oxidized tea has a mild flavor without the grassy smell associated with green tea.
One of the objects, in fact, for making yellow tea is to remove the grassy smell of green tea while still maintaining the health qualities of green tea. Yellow tea is actually considered by some to be even healthier than green tea because it is easier on the stomach. Yellow tea is ideal for tea drinkers who like green tea but want to avoid stomach upset that can occur from drinking it. As a result of its slow fermentation process, yellow tea is considered by many to be very beneficial for the spleen and stomach. It is good at correcting indigestion, stimulating the appetite and helping with weight loss. In addition, after processing yellow tea retains up to 85% of its EGCG content. (EGCG is the catechin in tea that is valued for its anti-cancer and anti-inflammatory qualities.) Recent scientific studies have found that yellow tea is rich in tea polyphenols, polysaccharide, vitamins and amino acids and that it has been especially effective in the prevention and treatment of esophageal cancer.
Water Temperature: 185--200 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1--1.5 Tbl. (2-3 grams)
Steep Time: 2-5 minutes
Number of Infusions: 3
Begin by using a 2 g per 6-oz. water at 185°F for at least 5 minutes. Adjust leaf amount reversely with duration and proportionally according to a strength you desire. Use a hotter water for more bite. Infusion duration is proportional to both the thickness of the liquor and the depth of the umami. To lower the slight bitterness that comes with it, try decreasing the infusion temperature or use a Yixing teapot. However that will inevitably lower some of the aromatic qualities. If you are a diehard tea fanatic and enjoy the extra touch of tinkle like I do, a thick enough porcelain small vessel such as a gaiwan. Infusing at 195°F delivers the real gastronomical height of this rare tea.
Yellow tea as a whole is a malleable tea for different taste preferences. Experimenting with your own temperatures and steeping times is encouraged. You simply cannot go wrong with this tea!