Description: Meng Ding Huang Ya comes from the misty top of Mt. Mengshan amid the "Heavenly Country" -- the gorgeous Sichuan province. Mt. Mengshan is one of the earliest tea cultivation areas, dating from 2000 years ago. And since the Tang dynasty, Meng Ding Huan Ya has been a legendary tribute tea: such was its fame that its arrival each spring became the very sign of spring itself; "Meng Ding Tea and Yangtze Water" is exulted in the folk lore as the noblest of tea together with Yangtze as the best of water.
Strictly harvested and painstakingly hand processed, Meng Ding Huang Ya consists as much as 10,000 beautiful tiny down-covered shoots per 500 grams. The pale yellow infusion is complex and delicate with hints of floral, sweet and nutty. It has a lovely appearance, balanced with a mellow and refreshing aftertaste. It is superbly smooth and full-bodied.
Meng Ding Huang Ya’s making also starts with wok frying the leaves, but while the leaves still have at least 50% of their moisture and with heat, they are wrapped tightly (in hand-made paper back in the days) to “yellow”, which only takes an hour or so.
Then the teas are released back to the wok to be stir fried again, then wrapped again.
This process is usually repeated three times before the leaves are wrapped tightly to ferment for 24-36 hours.
The yellowed teas are then baked to almost dry, then wrapped into a package to be placed on the “kitchen counter” where residual heat from daily cooking by the wood fire slowly finish drying the tea.
This yellow tea composed almost entirely of buds comes from Sichuan province. Its magnificent young shoots are selected before being covered with the fine hairs typical of that grade of imperial picking! Its light yellow liquor is sweet and tasty. Bold hazelnut aromas are complemented by hints of vanilla and herbs. The finish is supported by its creamy texture and sweet taste.
Brewing Guide: We recommend using a Gaiwan (traditional covered steeping cup). Preheat the Gaiwan with hot water and fill with 1-2 teaspoons of leaf. Cover with relatively cool water 60-70C (140-158F) and infuse for 2 or 3 minutes. To serve, pour into a pitcher or directly into warmed tasting cups and enjoy. Sichuan Yellow Bud may be reinfused 2-3 times by gradually increasing steeping time and water temperature.