- New-Harvest Tea Should Arrive in mid-May 2020 - Mengding Mountain Huang Ya (Snow Buds) yellow tea

Mengding Mountain Huang Ya (Snow Buds)


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Yellow Tea


Mengding Mountain Huang Ya (Snow Buds)


Oxidation: none-to-very slight
Manufacturing Style:
pan-fired and ‘smothered’ during men huang (the ‘sealing yellow’ step)


Appearance: sword-shaped bud pluck (‘sparrow-tongue’ style)
Flavor: brisk , mineral-stone flavor, early-spring freshness
Aroma: fresh, high-elevation clean, subtle tomato-cocoa aroma
Liquor: delicate pale golden-jade colored tea liquor


Mengding Mountain
Sichuan Province, China

2020 Yu Qian / Before the Rains
2nd Spring Harvesting Season
(April 5th-April 20th)


China Spring Green Tea:


Chinese spring green teas are categorized by four seasonal designations indicating which time in the spring the tea was picked and manufactured. The earlier the tea is plucked the smaller the yield of that tea will be and the more expensive the tea will be. The earliest plucked teas are the most desirable for sweetness and delicacy, and the fever for these teas is high in China as well as in the West. Chinese spring green teas are only plucked once a year in their designated harvesting seasons.


– Early spring plucked teas:


Pre-Qing Ming tea: 1st Spring Harvesting Season from end of March to before April 5th.


Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea-producing region, leaf plucking can begin as early as the middle week of March and continue until April 5th.


Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each spring. This is especially true for Famous Teas such as Gan Lu, Long Ding, Longjing, Lu Shan, Tai Ping Hou Kui, and Zhu Ye Qing.


Yu Qian /Before the Rain tea: 2nd Spring Harvesting Season from April 5th to April 20th


– Late spring plucked teas:


Gu Yu tea: 3rd Spring Harvesting Season from April 21st to May 6th


Li Xia tea: 4th Spring Harvesting Season from May 7th until May 21st

Seasonal Teas Explained

Use 2 teaspoons (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each
Water temperature should be 160°F-170°F (cool)

**Alternatively, we like to use a full 3 grams for 6oz of water and steep the leaf for 40 seconds. This should allow for many re-steepings (of the same amount of time) and offer delicious liquid tea for both room temperature and cold drinking. Huang Ya is absolutely delicious when drunk at just around room temperature. You may find some cucurbit melon flavor profile in there too when steeped to a cooler finish.**
RJH 7th May 2019


In the tea factory, during the processing for yellow tea the fresh buds are removed from the heat at a point when they are moist and warm. The buds are covered with a cloth in a smothering step ( men huan or ‘sealing yellow’). This step allows the leaf to re-absorb its own aromatics and to ‘breathe’ which develops flavor and aroma.

This step allows the buds to reach a greater level of sweetness and fragrance than green tea has. When the tea is finished, the color of the buds have a yellowish color cast rather than the rich green-green color of most green teas.

This is a very elegant tea. The overall taste sensation of this tea is mineral-stone, crisp & clean with an underlying layer of buttery sweetness. Mengding Mountain Huang Ya has a cool and bracing quality that affirms its high plateau origins – its magnificent terroir – and expresses the chilly early spring weather during which time the tea bushes on Mengding Mountain first flush with tender new buds. The buds re-steep well so you should try many short steepings with these buds that are so packed with flavor. It also cups very well as a room temperature or cold beverage, so don’t miss this refreshing option.

…see our Steeping Notes…

 – The tasting notes for the 2020 tea will be updated when its samples arrive –

Our batch of 2019 new harvest Mengding Mountain Huang Ya was gathered in early-to-mid April 2019, somewhat later than some other years but well within the ‘normal’ time for this early tea. The weather in Sichuan has not been quite as finicky as it has been in many other places this spring; however, the early leaf just did not have the concentration of flavor that we were hoping for, so we gambled on waiting a bit to try to find that ‘sweet spot’ of the harvest. This would be the point at which this bud-only pluck would still be young, tender, small and fresh, but would also exhibit some adolescent vigor and youthful complexity.

Voila, the gods smiled on this high plateau and the budset cooperated to produce a wonderful mid-period harvest of delicious bud-only Huang Ya for us.

This year’s Mengding Mountain Huang Ya has a flavor that is well-concentrated, exceptionally fragrant (when steeped, but not the dry buds), stunningly delicious and full of life. The aroma has just a touch of the ‘tomato-stem’ or ‘cocoa’ smell that some tea varietals possess. The mouthfeel (aka ‘brothiness’) is quite remarkable.  The ‘hui gan’, or ‘returning flavor’ that lingers on the palate well after swallowing is remarkable too in this year’s leaf.

The shape of this tea is precise and lean because there was just enough moisture to plump up the cell structure. The color of both the dry and re-hydrated leaf is outstanding – a green that is quite unusual and that could only be produced in a natural, plant-based material. This is one of the most beautiful of Chinese teas. Because this tea is so special, we sell out of it every year. We recommend not waiting too long to place your order.

We have only needed to increase the price just a minor amount from last year – this is very exciting given the world-wide demand for premium tea and the competition that we find ourselves among for special teas such as this.

Mengding Mountain Huang Ya is a glorious springtime phenomenon. This tea is made of ‘first-of-the-season’ compact, tender buds brimming with the vigor of tea bushes that are beginning their annual growth cycle. Yellow teas are increasingly uncommon in China because few tea makers specialize in making them today. The extra work involved in making yellow tea makes it more labor-intensive than that for manufacturing green tea and the market for these teas is judged to be dwindling. We are thrilled to have this tea so that our tea enthusiast customers can experience it before the day arrives when it may no longer be made.

Mengding Mountain Huang Ya production is small and the season begins early in the unusual micro-climate of Sichuan province. Tea pluckers gather delicate, sword-shaped buds and carefully place them into small silk bags (rather than traditional woven bamboo tea plucking baskets) to avoid any damage to the buds. Two workers picking in this manner for one full day will gather only one kilo of fresh buds. This quantity of fresh ‘leaf’ (actually buds!) may reduce to as little as 500grams of finished tea.

Mengding Mountain is located on the Tibetan Plateau in NW Sichuan Province. It is considered by tea historians to be the birthplace of cultivated tea in China. Mengding Mountain is situated northwest of Mt Emei, one of the four sacred mountains in Chinese Buddhism. These gardens’ proximity to Ya’an, and its Agricultural University is no accident, as the professors there have a keen interest in all things tea and the temples in the surrounding mountains are the origins of cultivated tea as we know it today.

When we visited a Mengding Mountain Huang Ya tea garden, temple, and tea factory one spring, there was fresh snow on the tea garden from an overnight storm the night before, when we also had arrived. What an experience to walk past the garden’s scolding ‘guard’ monkeys (actually Tibetan Macaques) onto a famous tea mountain in the fog, the tea bushes covered in ice and snow! The garden supervisors lent us lead crampons to navigate the treacherous paths that guided us past those gregarious (and hungry) monkeys to our destination: exquisite and well-hidden, lush tea gardens…dusted with a fresh snowfall.

click here to read Mary Lou’s post from our first trip to Western China