Celebrating the rich heritage of its setting amid the green, rolling hills of Moganshan in China’s Zhejiang Province, Le Passage Moganshan offers guests a seasonal, hands-on tea experience during the annual tea harvest, which runs through April. Nestled on an organic tea plantation, the French-style country house hotel makes it possible to take part in a traditional tea-picking session guided by an experienced local tea artisan.
Located on a 20-acre estate of Camellia sinensis, the plantation produces the delicate, aromatic leaves that have made Moganshan renowned for high-quality tea. Under the guidance of a tea specialist, guests learn how to select and pick the young shoots and first leaves—the parts prized for their fresh flavor and complexity. The activity is tailored to visitors of all experience levels and emphasizes sustainable, hands-on techniques that honor local traditions.
Beyond harvesting, the hotel integrates the season’s fresh leaves into its culinary program. In the evenings the property fills with the scent of tea as Chef Jackie Meng transforms freshly picked leaves into refined dishes. Seasonal menus highlight tea’s versatility and flavor, with offerings that have included foie gras accompanied by housemade tea jelly, tea-smoked duck, green tea biscuits, and green tea mousse cheesecake.
The setting and activities are designed to connect guests with Moganshan’s tea culture: from learning about the region’s terroir and organic cultivation methods to experiencing the work and rhythms of a working plantation. Visitors leave with practical picking skills, a deeper appreciation for how Camellia sinensis is cultivated and processed, and memories of tasting tea integrated into thoughtfully prepared cuisine.
Le Passage Moganshan’s combination of hands-on tea harvesting, expert guidance, and tea-infused dining provides a distinctive, immersive way to experience the seasonality and craftsmanship behind one of China’s celebrated tea-producing regions.