Mengding Ganlu (Sweet Dew)

Green Tea 2022

A young early spring green tea that has an initially strong but mellowing and long lasting flavor, with mineral notes and a roasted corn aroma. Made with a full-flavored locally developed tea cultivar in southwest Sichuan Province, the region where tea was first cultivated over 2000 years ago.

Every year this is the first tea in our catalog to be harvested in the early spring. Sweet Dew’s delectable roasted sweet corn aroma stands out in 2022’s harvest. Rich mineral and steamed artichoke flavors take center stage in its exceptionally clean brew.

Clear selection

Tea Origin
Mengding Mountain, Ya'an City, Sichuan Province, China

Tea Bush
Chuancha #9 (Sichuan Tea Bush #9)

Tea Maker
Luo Ping

Harvest Time
Mid-March

Plucking Standard
One bud, one leaf

Lots of compact freshly plucked fuzzy tea buds in a woven basket. Soon to be processed into Mengding Ganlu (Sweet Dew) green tea. 2018.
Fuzzy tea buds freshly harvested for Sweet Dew. 2018.

The harvest season for Mengding tea begins in March or even as early as late February. The buds are picked very early in the morning while it is still very chilly and there is still dew on the grass. This tea uses mostly tender tea buds, which are then carefully curled during processing. While the tea buds are very tiny, the unique character of the tea bush creates a bright green tea color, fresh rich flavor and highly nutritious tea, even while using a small quantity of leaves. Enjoy the sweet chestnut aroma and lingering sweet aftertaste of Sweet Dew.

History of Mengding tea

The front façade of Sweet Dew Temple "Guan Lu Si"
Sweet Dew is named after this Sweet Dew Temple “Gan Lu Si”

The Mengding Mountains in southwestern China are famous not only as the hometown of panda bears but also as where tea was first cultivated at Ganlu Si (Sweet Dew Temple). This tea was cultivated at this Taoist temple over two thousand years ago, hence the name Ganlu (Sweet Dew). It has been a tribute tea since the Tang Dynasty.

About 1,200 years ago, Monks would report to the local government, to alert the officers it was time to make tea. Five days before the processing would begin, the government officer would live in the temple for five days, eating vegetarian and bathing thoroughly to cleanse his body before touching the treasure from the gods. On the morning of picking, they would set off fire crackers in the field to “wake up” the tea. Now, there are about 20,000 workers who are involved in processing this tea each year.

No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.

Mengding Ganlu (Sweet Dew) brewing guidelines

5 grams (1.5 Tb) tea

12 oz 85°C (185ºF) water

3 min. first infusion

At least 4 infusions: 3, 3, 5, 8 minutes