莫干黄芽
A local tea from Moganshan, traditionally classified as yellow tea — though in practice, it drinks much closer to a green.
We sourced this through Auntie Pan, our host in Moganshan, who has been drinking this tea for decades. The leaves come from a nearby hillside farm, surrounded by bamboo forest at mid elevation.
Harvested around April 3–4, just after rainfall, under dry picking conditions. The result: young, tender leaves with good concentration.
The processing includes a very light menhuang (闷黄) step, just enough to round the edges without taking away the freshness.
Taste
Umami-forward, similar to Anji Baicha, layered with light florals and a soft chestnut note. What sets it apart is a subtle grip — a slight olive-like astringency that gives the tea more structure and length.
Not just soft and fleeting — it holds.
A small batch (500g total), mostly made for local drinking and rarely seen outside the region.
