Meng Ding Mao Feng

Name: Meng Ding Mao Feng
SKU: AGT-MDMaoF18
Availability: OutOfStock

Green Tea 2019

Mengding Maofeng green tea dry leaves in a wooden display box.

Cupped infusion of Mengding Maofeng green tea and strained leaves.

Meng Ding Mao Feng’s fried chestnut and wildflower aroma makes it one of our favorite everyday green teas. Handpicked with one bud and two leaves for fullness and complexity, expect pure and crisp early-spring flavors without the high price tag.

Tea Origin: Meng Ding Mountain, Ya An County, Sichuan Province, China
Tea Bush: Da Bai Hao (Big White Hair), Chu An Cha #9 and #13 (Sichuan Tea Bush #9 and #13)
Tea Master: Luo Ping
Harvest Time: Mid-March
Picking Standard: One bud, two leaves

Meng Ding’s tea is harvested earlier than other places due to Sichuan’s unique climate. Picking of Meng Ding Gan Lu (Sweet Dew) begins as early as late February, while Meng Ding Mao Feng is picked in the middle of March. The plucking is done entirely by hand, while the leaf is rolled into shape and dried by machine. The result is an economical early spring green tea that is popular among frequent tea drinkers as a good quality “every-day” tea. Meng Ding Mao Feng’s aroma is like fried chestnuts paired with wild flowers. It possesses the classic characteristics of teas grown in Sichuan — persistent aroma, rich mouth-feel without bitterness, and a slow infusion.

History

Twelve hundred years ago, the tea from the Meng Ding Mountains in Sichuan became the earliest tea designated as tribute to the imperial palace, along with and Gu Zhu Zi Sun (Purple Bamboo Shoot) of Zhejiang. Due to difficulties in transportation at the time, Meng Ding’s tea was especially hard to come by in the common market. The literati of the time all went to great lengths to obtain it and each year composed numerous poems to sing the praises of Meng Ding tea.

Among the most famous of them are these lines:

蒙顶山上茶
扬子江中水

Tea of the Meng Ding Mountain’s top

Water of the Yangzi River’s center.

These lines of poetry suggest that in their time, tea picked on top of Mt. Meng Ding was considered to be the best, and the best water was that which came from the Yangzi (Yangtze in the Wade-Giles Romanization) River. It’s evident in this passage that the tea connoisseurs of antiquity were already insisting that good tea should also be paired with good water.

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.