Meng Ding Mao Feng
Green Tea 2019
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
- 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.
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.
Meng Ding Mao Feng brewing guidelines
Teaware: 16 oz. glass or porcelain pot / Gaiwan
Amount: 1 Tbs (4 grams) of tea leaves
Water: 180°F filtered water
Infusion: First infusion at least 1 minute. The leaves are good for 4 infusions. Add a little more time for each subsequent infusion.