2021, Spring pre-Qingming; var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mendingshan, Sichuan; single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process; 1000m. #TodaysTea, #今天的茶, #JīnTiāndeChá.

Infusion: pre-steam, 3g in 150ml for 15-20sec.@90-95deg. C

Dry leaf aroma: buttery, nutty, and hints of unscented white rice;
Wet leaf aroma: fresh, steamed snow peas, with a bright, high, elusive note;
Liquor: very pale straw colour, with a vague buttery, almond scent;
Mouthfeel: viscous, syrupy, stimulating, with a lingering sweet melon finish;
Taste: creamy, buttery, with nutty, toasted/puffed rice notes, and subtle, retronasal maltiness.

Opinion: Preparing this tea today I tried a technique for Mogan Huangya: pre-steaming before the first wash. The leaves are placed into an infuser above some 90deg. C water for a short period of time to steam then they are washed, followed by first infusion. Looking back my tasting notes, this year’s tea tastes and drinks differently from last year, it seems to have a more earthy, mature character. It’s very pleasant to drink.