25th June 2023
A Deep Dive Into Beigang Maojian
This undiscovered yellow tea 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 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 so rare because they’re difficult to make. Many producers prefer not to risk it, 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.
MenHuang - 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
Our Baojing Gold comes from the Huang Jin Cha No. 1 cultivar
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's mostly been 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 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 low altitude the bushes are kept thick and the garden 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, and delightful conditions for the four or so weeks a year succulent yellow tea is made here.
Only the freshest and tenderest buds are picked in March prior to the local Qingming festival
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 the desired oxidation level is achieved, the leaves are carefully dried to remove any remaining moisture. This helps stabilize the tea and prepares it for packaging and storage
The flavour profile ?
Packs a bright punch, a thick, syrupy infusion with the prized barley sugar flavours of candied lemon and a sherbert tang.
The Right Time to Drink it
Given its light body sweetness and umami finish, it makes a refreshing afternoon pick-me-up.
The Best Way to Enjoy it
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.
Drying – After the desired oxidation level is achieved, the leaves are carefully dried to remove any remaining moisture. This helps stabilize the tea and prepares it for packaging and storage
For a single serve, use 4g (or 3tsp) of tea for 250ml.
Much like their green tea cousins, yellow teas also appreciate a cooler water temperature. The easiest way to do this is 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 out 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 cools even further.
This is our go-to method: 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 it for?
With it’s authentic barley sugar flavour, this is a great introduction for anyone wishing to get a handle on this mellow, complex and rewarding tea category. It’s also a welcome alternative if you find green tea too grassy, but you’re still after something refreshing and light.
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