Moganshan Huang Ya

Yellow tea is uncommon due to the highly labor-intensive processing required. First of all, it is a bud-tea, which requires diligent and skilled pickers as well as a vast quantity of buds just to make a kilo of tea. Second, the unique “men-huan”, or smothering, step after frying in a wok is time-consuming. And finally, it requires a teamaster skilled in this type of tea.  The knowledge and skill required to make yellow tea is rare in China these days. And it is even rarer for women to be the makers of the tea. Tea master Mrs. Wang Xiangzhen has been given the prestigious honor of Master of Intangible Cultural Heritage by the state for her expertise in making Mogan Huangya. She learned the technique from her mother and is handing it down to her daughter, Zhao Xianqin. I'm proud to support women in tea and to have some of this beautiful tea to pass on to you. Little known in the west but highly prized in China, yellow tea is said to be gentler to people whose stomachs tend to get upset f