This very special and rare Mo Gan Shan Green Tea tea is quite mellow with a thick velvety quality that has vibrant spring-flower freshness, characteristic of the freshest, early spring greens. The slightly sweet and deep green flavour is not too grassy. You will find a rich and broth mouth feel. A very pleasant tea.
This Mo Gan Shan Green Tea is produced by Tea Master Mr. Zhao and his mother who inherited the skill from her mother. Since their green tea is so popular in the local market it makes up the majority of their annual tea production and not much, if any, of this tea is exported - but we have exclusive access so we can provide to our customers out side of China.
Mr. Zhao's tea plantation sits amongst the peaks of Mogan Mountain. His tea bushes are spread between 550 to 680 meters above sea level and are surrounded by water falls and bamboo forests that are shrouded in mist. The air up here is quite humid. The soil is rich, soft, fertile and a little acidic. The weather there is especially good for tea; the average temperature is 15 degrees Celsius with humidity around 80%.These super micro condition gives nutrition and excellent quality to the surrounding tea plants.
The old tea bushes growing here have very strong and deep root systems that are fed by natural spring water. The tops of the tea bushes are only cut once every two years so they have plenty of time and space to grow. Mr. Zhao has been adhering to bio-dynamic principles; meaning that, from start to finish, the tea is free from pesticides and chemicals and the bushes are irrigated with spring water and fertilised with grass and chicken manure.
Since the Tang Dynasty, the lush and green rolling hills of Mogan Shan have been famed for its high-grade tea harvesting. The famous writer Luyu, of the Tang Dynasty, praised the Mogan Shan tea in his famous book, The Classic of Tea, regular production of green tea in the Valley of Fairies, where Mr. Zhao’s tea plantation is located.
Tea Master: Mr. Zhao, Mo Gan Mountain, De Qing County, Zhejiang Province, China. The tea is grown at an altitude of 550 to 680 meters.
HARVEST TIME AND PROCESSING
Early April. 1 young shoot with 2 slight opened leaves were hand-picked, fully hand rolled and then processed.
Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 3 minutes.
Tips: Increasing the leaf to water ratio if you prefer to shorten the infusion time or for stronger taste. Also to adjust the water temperature, increasing the temperature for better aromatic qualities.
Recommended Water: Try to use natural mineral water.