Mo Gan Yellow Snails, yellow tea
$ 29.90
明前熟香 莫干黃芽螺
Revitalising an old yellow tea
Tea Hong’s Mo Gan Yellow Snails is a break away from the old Mo Gan Yellow Tip. We have greatly modified traditional yellowing to give the tea a distinctive yellow look and a taste that is different from both green tea and old style yellow tea. A neo-yellow.
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, Tea Hong’s 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.
Net weight: 50 g (1.8 oz) in Kraft-alu pack
In stock
Taste profile
Nose: Freshly baked biscuit with a hint of sweetness from chestnuts over a floral undertone. Palate: Soft, yet full, umami body accented with light malty sweetness. Just enough bitter bite gives the whole profile a healthy backbone. Finish: Gentle yet persistent aftertaste.
Infusion tip
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 infusing at 90°C delivers the real gastronomical height of this rare tea.
Additional information
| Shipping Weight | 100 g |
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| Dimensions | 18 × 9 × 5 cm |
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1 review for Mo Gan Yellow Snails, yellow tea
Mo Gan Yellow Snails, yellow tea
White Peony Classic Long, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Neutral-Cool Energy明前、政和牡丹王
Zhenghe Mudan Wang
While White Peony from Fuding tastes more floral, that from the other earliest region, Zhenghe, tastes longer and deeper. The more tedious curing process is marked by the darker colors on the leaves. While many prize Silver Needle Supreme for its delicate taste and furry appearance, a superb traditional white tea as White Peony Classic Long delivers a more impressive taste experience. That may explain why this Mudan Wang, aka King of White Peony, is considered the best and most classical representation from the origin, and a favourite by many tea connoisseurs. As most aficionados prefer it, we have always matured this tea adequately before releasing it in the shop. The current stock is a single batch first flush ( i.e. pre-Qing-ming ) that we have matured in our environment since its harvest in 2019.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
Narcissus Classic, Wuyi yancha oolong
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy武夷、正岩水仙
Dark Rock Shuixian:
This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Song Cultivar, Phoenix dancong oolong
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Cool Energy鳳凰單欉、烏崠宋種黃橘香（黃枝香）
Huangzhi Xiang Dancong:
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
This is one of the more intriguing teas I’ve had over the past few years. It’s got a special set of flavors that remind me of yellow tea in certain ways, and green tea in other ways. The leaves are delicate; they’re soft and open up quickly, but have surprising longevity and can release their flavors gradually.
I’ve brewed it up a variety of ways, but the closer I get to the end of this bag, the more I lean towards brewing this up like a Japanese gyokuro – high ratios, cool temperatures, and long steep times.
The sweet spot for me is to use 8 grams of leaf in my 85mL “Happiness” gaiwan, with an initial steep temperature of 140*F for 45 seconds. I pour slowly with a gooseneck kettle, making sure the leaves are fully saturated & entirely wetted, if not submerged.
I work up by 10*F each consecutive steep, and increase steep time gradually. The next steeping is 60 seconds, then 90 seconds, then 120 seconds, and finally 180 seconds at 180*F. I keep the lid of the gaiwan covering the leaves between infusions.
Throughout the session, the flavor profile is very clean and full-bodied. Sweet corn, snow peas, zucchini blossoms, gently-roasted and fresh-ground peanut butter spread over fresh-baked scones, with hints of florals and mild undertones of lemon and lime zest; particularly in the aftertaste, which is persistent, sweet, and sits comfortably in the throat for a very long time.
The umami is incredibly thick and chewy, with a gentle-yet-tempered nibble of astringency that never becomes overbearing. The way the aftertaste builds up on the palate is an experience unto itself, but I particularly enjoy the progression of the flavor profile between the initial and final infusions. It changes a lot.