Our Meng Ding Needles come from a tea garden, situated amid the steep and rocky peaks of the misty Meng mountain in Meng Ding Shan, Sichuan Province, Central China. The home of Meng Ding Tea is a natural paradise. The mountain top is covered by fog and the mountain foot is surrounded by the Yangtze River. The elevation of the garden is between 800 - 1000m above sea level and, with a lesser amount of sun that is gently diffused through the mist, cooler weather and a high altitude allow the buds to grow steadily with little stress. This explains the fresh sweetness in the smell and taste of the tea. Teas from higher tea fields are of much higher quality and much sought after.
Unlike most other Chinese green teas, Meng Ding Needles are not pan-fried but instead undergo steaming. This results in a profile that is closer to Japanese green teas, which are commonly steamed. Steaming imparts a fresher, greener, and grassier flavor profile.
The long small wiry leaves of this Meng Ding Mao Feng are very tightly rolled. When brewed they unfurl, allowing you to see the small buds and leaves. Its dry aroma is that of hops and white grape, while the liquor is sweet, pear-like, crisp and lingering. The sweetness is also lingering in the taste and aftertaste. The sweetness becomes purer and purer through the infusions. Delicate and delicious!
Brewing Guide: Use one teaspoon of leaves with for every 8 fl oz water. We suggest brewing parameters of 80°C for 2-3 minutes according to your taste. If you are finding the tea a little too astringent for your taste, you can decrease the water temperature to 70-75°C.