Mengding Huang Ya

Tea has been produced on the slopes of Mengshan for centuries, and sometime in the murky past, the development of the yellowing process made this tea from the mountain's peak a special delicacy. The downy and somewhat smoothened buds yield a smooth and quite delicate soup, offering the nuttiness of soy and crunchy broccolini along with a spicy aroma evoking Sichuan pepper. A lovely tea that sits at the middle ground of the yellows, neither very roasty nor acidic, it is well worth tasting for any who wish to experience the pinnacle of all they have to offer.
  • ORIGIN:  Kongping, Yucheng, Ya'an, Sichuan, China
  • MEANING:  Mengding yellow bud (Méngdǐng huáng yá)
  • CULTIVAR:  Zhong Cha 302
  • HARVEST TIME:  10 March 2022
  • TASTE:  Soy, broccolini, Sichuan pepper
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21.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 4 infusions: 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.