Spring buds, not summer leaves, contribute yellow tea health value.
First to know: when and where.

  Mo Gan Huang Ya   
(spring tea buds before April 10, 2020)

10 g 60kr

50 g 235kr


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Yellow Tea is named after its characteristics: tender spring buds and leaves finely oxidized, eventually the tea appears smooth yellow and its infusion looks yellowish green.

Our selection Mo Gan Huang Ya is China’s oldest yellow tea, started from 4th century Jing Dynasty. It was well described in the world’s first tea book, “The Classic of Tea”, by Lu Yu (733-804).
Mo Gan mountain lies in the west of Zhejiang, famous for its foggy clouds, green bamboo forest, clear springs and waterfalls The super micro condition gives nutrition to the tea plants around. The local tea farmers only harvest March and April spring buds and leaves, carefully follow their traditional process procedures, especially the special heat-steaming method.




Mo Gan Huang Ya is only from early April spring one-bud-one-leave. After steeping the tea, it turns transparent yellowish green, neatly opens and gives off fresh and pure aroma. This fine tea tastes refreshing and smooth, giving a spring season feeling.


How to brew Mo Gan Huang Ya yellow tea?

A Gaiwan or glass teaport is the best.
2 g per 1 dl Gaiwan;
80-90 ℃ water (the softer water, the lower temperature).
Refill up to 4 times.

  1. warm up Gaiwan, put in 2 g of the tea;
  2. pour in ¼ water and gently move the tea cup for the tea leaves to get average water temperature;
  3. smell the inner side of lid - full of aroma!
  4. pour in all the water in up-down-up-down way to motivate the tea leaves;
  5. infuse 2 minutes.
How to appreciate Mo Gan Huang Ya yellow tea?

nose for smelling the aroma
Elegant, fresh and pure aroma.

eyes to look at (colour and shape)
Tender buds gently sinking down into a green pond, bright, transparent yellowish green.

tongue for the taste
Soft, refreshing, mixture of sweet bitterness.
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