This yellow tea, bursting with barley and lemon sherbet flavour, was first recorded in the Tang dynasty and has been revitalised by a modern master.
Tom & Mr Wang in Yuyeang City, Hunan province, China.
Try our Beigang Maojian in our One Cup Teaiere.
A highlight of our 2023 sourcing trip, this mostly undiscovered yellow tea dates to the Tang dynasty.
One of only seven recognised yellow tea masters in China, Wang Yueshi has revived Beigang Maojian Yellow Tea as a counterpoint to the more famous Jun Shan Silver Needle from the same region – which incidentally, we also brought home from our trip this year.
Tom went through a careful tasting process with Mr Wang to ensure we selected the best pick batch of the season.
Fixation – The withered leaves are rolled and then gently heated. This step halts the oxidation process, preserving the tea's natural flavours and preventing excessive enzymatic activity.
Why are Yellow Teas so Rare?
Yellow teas are rare because they’re difficult to make. Many producers prefer not to risk them, instead prioritising the more popular green tea style. When they’re made well, though, yellow teas offer a bright, mellow character unlike any other tea type.
Men Huang - The heated leaves are wrapped in special cloths or paper to allow for slight oxidation and fermentation. This is a critical step that gives yellow tea its distinctive character and yellow colour.
How is Yellow Tea Processed?
Wang has spent a lifetime living in this terroir and honing his yellowing expertise. Known as menhuang, the yellowing process involves wrapping the leaves in thick paper or cloth and then keeping them hot and moist, often using a charcoal bake. This removes the grassiness from the leaves and encourages them to become yellow and sweet.
This is the first time in seven years we’ve come across a yellow tea we’ve liked, and it’s just another reason we’ve been so happy to go back to the source at last!
Exploring the Tea Garden & Meeting Wang Yueshi
Skilled tea masters have been making their version of yellow tea in Beigang, Yueyang City in Hunan, for centuries but, until recently, it was mostly unknown outside its local area.
Mr Wang's tea bushes are between 6-8 years old and grown without the use of pesticides.
Wang Yueshi began his tea mastery making Jun Shan Silver Needle, the most famous of the rare yellow tea category. He has spent a lifetime honing the precision and skill of yellowing and understanding his terroir to become one of just a few recognised yellow tea masters.
Lately he’s combined this yellowing skill, his experience of modern tea making techniques and knowledge of the terroir to create authentic Beigang Maojian.
A spectacular view of Yuyeang City, Hunan province.
Wang’s garden sits on the shores of Dong Ting Lake in Hunan. At this low altitude, the bushes are kept thick and the garden is kept lush by both the proximity to the water, the sandy soil and Wang’s commitment to organic production.
When Tom visited this spring, it was both hot and showery, a typical spring in this area. These are delightful conditions for the four or so weeks a year succulent yellow tea is made here.
The vital stats
Origin: Yuyeang City, Hunan province
Cultivar: Camellia sinensis var. sinensis
Name: Beigang Maojian
Style: Wang has taken a local cultivar similar to our Baojing Gold and yellowed the fresh spring leaves in the traditional way
Picking Season: Spring 2023
Leaf: Dark olive twists of leaf with silvery-grey tips
Production: Made Without Pesticides
Infusion: Yellow-green
Our Beijgang Maojian's dry leaf is dark olive whole leaf twists with silvery-grey tips.
Drying – After achieving the desired oxidation level, the leaves are carefully dried to remove any remaining moisture. This helps stabilise the tea and prepares it for packaging and storage.
What is the Beigang Maojian flavour profile?
This yellow tea packs a bright punch, a thick, syrupy infusion with the prized barley sugar flavours of candied lemon and a sherbert tang.
When is the Right Time to Drink Beigang Maojian Tea?
Given its light body sweetness and umami finish, this tea makes a refreshing afternoon pick-me-up.
What is the Best Way to Enjoy Beigang Maojian Tea?
Single Serve, One Cup Method using 250ml teapot and cup:
Firstly, heat your teapot before you add the leaves – as this is a highly aromatic tea, it’s worth doing this. All you need to do is fill the pot with hot water, swirl it around briefly, and then discard it. When you add your leaves, the heat will activate them and you’ll get a good blast of the tea’s aromas.
An undiscovered yellow tea that Wang has revived for the modern world. It's a great introduction to this mellow, complex and rewarding tea category.
Use 4g (or 3tsp) of tea for a single serve of 250ml.
Like their green tea cousins, yellow teas infuse best at a cooler water temperature. The easiest way to do this is to add about 20% cool water to the leaves first and then top up the rest with freshly boiled water to level out the heat.
Infuse for three minutes, and, as always, pour the whole infusion into a good mug or glass. Since it's been made cool, you’ll be able to drink it immediately, take a moment to notice the flavours changing as your infusions cool even further.
Our go-to method is 4g/2tsp per 250ml; 80˚C; 3 minutes per infusion.
Mr Wang and Tom admire the view of the tea garden - the rain is welcomed after a long drought in Hunan.
Who is Beigang Maojiang Tea for?
With its authentic barley sugar flavour, this is a great introduction for anyone wishing to understand the mellow, complex, and rewarding flavours of yellow teas. It’s also a welcome alternative if you find green tea too grassy but still want something refreshing and light.