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“Edit (I’m editing as I think I may have come off a bit too strongly the first time.) I have a speech in Sept. It’s on matcha. When I started learning about mo cha, it really threw a curveball. I...” Read full tasting note
“This was basically love at first sip. I simply could not get over how smooth, creamy, and rich feeling the mouthfeel was. It was also just so in sync with the tasting notes: fresh, buttery and...” Read full tasting note
Produced by: Zhejiang Tea Group
Cultivar: Long Jing #43
Processed on: May 5, 2023
Region: Pan’an, Zhejiang, China
Weight: 50g
What is mo cha, and what’s its relation to matcha?
Mo cha making, or tea in powder form, originated in China during the Jin Dynasty (266-420), and then popularized during the Song Dynasty (960-1279). Green tea leaves are first steamed, compressed and then milled to powder. After sifting the powder into a cha wan (a mo cha bowl), tea maker mixes the powder with water to create a paste or 汤花 (Tāng Huā).
During the Song Dynasty, mo cha production and consumption were brought to Japan by Monk Eisai. Japan not only adopted this way of tea, but further refined the production techniques and established a sophisticated and rigorous Japanese Tea Ceremony.
After the Mongol Empire conquered China and established the Yuan Dynasty (1271-1368), mo cha making was regarded as too complicated and a drink for the aristocracy. It was banned outright during the subsequent Ming Dynasty (1368-1644), where a frugal lifestyle is praised over a luxurious one. Thus mo cha craft completely disappeared in China.
Reclaiming the lost art
In recent years, a group of Chinese green tea producers who have a yearning to reclaim this lost art, partnered with China’s largest tea company Zhejiang Tea Group to acquire the latest technology and education on Japanese matcha production. The producers decided to use a local cultivar dragon well #43 to create this unique mo cha, where its distinct nuttiness and savory notes are accentuated.
VT is so honored to be partnering with these tea producers as they continue on this journey of re-claiming and learning. No one is perfect at the start, but we believe in the process and their commitment to master the craft. As you whisk up a bowl of mo cha, know that you are taking part in reviving a thousand-year-old tradition!
Steeping Instruction
WATER TEMPERATURE
170 F
AMOUNT OF TEA
1/2 TSP OR 2 BAMBOO SCOOPS
WATER VOLUME
1/2 CUP OR 70G
WARMING YOUR VESSEL
WARM YOUR CHAWAN WITH A SMALL AMOUNT OF HOT WATER, DIP AND TWIRL YOUR BAMBOO WHISK WITHIN TO SOAK THE TIPS OF YOUR WHISK. DUMP OUT THE HOT WATER AND DRY YOUR CHAWAN.
MO CHA WHISKING
SIFT MO CHA THROUGH A SIEVE INTO YOUR WARM CHAWAN, AND POUR A SMALL AMOUNT OF THE 70G WATER INTO THE CHAWAN. USE THE BAMBOO WHISK TO GENTLY WHISK MO CHA INTO A PASTE. ADD THE REMAINING WATER, WHISK SWIFTLY IN A “W” MOTION SLIGHTLY OFF THE BOTTOM OF THE CHAWAN. STOP WHISKING WHEN A LUSH GREEN FOAM BUILDS AT THE TOP. ENJOY!
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Edit (I’m editing as I think I may have come off a bit too strongly the first time.)
I have a speech in Sept. It’s on matcha. When I started learning about mo cha, it really threw a curveball. I want to say first that I absolutely, 100%, hope that farmers experiment and try to reclaim lost arts. I have nothing against that. However, I personally disagree with fully calling it mo cha at this point. It’s no different than powdering any other green tea made in China. Like Lu An Gua Pian, which Tea Trunk/Ooika used. Do they have more right to call it Mo cha because theirs is unshaded? If you blur the lines, things get sticky real quick.
Dry Powder: Very different aroma from those who are used to matcha. It’s very herby. Reminds me of dandelions. The coloring is decent. Not quite as amazing as some higher grade matcha, but not the worst I’ve seen either.
Flavor: Oh man. Bitter. Like I stuck a dandelion in my mouth and started chewing on it. But not unpleasant like industrial grade matcha is on its own. To make this, they used Long Jing #43, which I love as a loose leaf. Not sure how I feel about this one, though. The herbaceous/medicinal qualities through me for a loop.
The coloring is also a bit different. It’s less of a jade green and more yellow, which makes sense as it is pan-fried. Need to try again with less powder.
This was basically love at first sip. I simply could not get over how smooth, creamy, and rich feeling the mouthfeel was. It was also just so in sync with the tasting notes: fresh, buttery and unctuous with a lovely overarching nutty and umami profile. Quite chestnut forward which is sublime with the creaminess and, of course, makes a ton of sense since this green tea powder is made with the same cultivar that would be used to produce Dragonwell.
Tea Photo: https://www.instagram.com/p/C87eAWxOENI/
Song Pairing: https://www.youtube.com/watch?v=x0a1N7Xe40c
