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Essential Info
Chinese Name: 莫干山黄小茶
Cultivar: Quntizhong
Region: Gaofeng Village, Moganshan Town, Zhejiang Province, China
Harvest Time: Spring 2026
Aroma: Notes of chestnut sweetness and delicate florals
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 5 g (0.18 oz) of tea.
For the first three infusions, steep the tea for 30, 20, and 35 seconds in water at a temperature of 95-98°C (203-208°F).
For each subsequent infusion, increase the steeping time.
This tea is good for 5 or more infusions.
Use spring water or purified water. Do not use tap water.
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Yellow tea follows a process similar to green tea, with an additional sealed-yellowing step. Chinese yellow tea is commonly classified by the tenderness and size of the harvested leaves into Huang Ya Cha, or yellow bud tea; Huang Xiao Cha, or small-leaf yellow tea; and Huang Da Cha, or large-leaf yellow tea.
Huang Xiao Cha is made from relatively tender buds and leaves. Our Moganshan Huang Xiao Cha comes from Gaofeng Village and is made primarily from particularly tender one-bud-one-leaf pickings.
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Yellow tea is produced in far smaller quantities than the other major categories of Chinese tea, and well-made examples are rarer still. This Special Grade tea combines particularly tender leaf material with a light dry-sealed yellowing process characteristic of Moganshan. It shares the freshness and gentle umami of green tea, while this gentle yellowing gives it a mellower texture, rounder sweetness, and softer finish. The result is clean and clear, without any dull or off aromas.
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The aroma opens with the warm sweetness of chestnut, followed by delicate floral notes. The tea liquor is refreshing and carries a gentle umami quality, settling into a mellow, smooth texture with soft, rounded sweetness. Bitterness and astringency remain very low. A subtle savory-mineral undertone brings balance and definition to the sweetness. The finish is clean and gentle, with a delicate mouthwatering sensation
