Meng Ding Mao Feng
Green Tea 2017
The picking is done entirely by hand, while the leaf is rolled into shape and dried with machines. 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 over wild flowers.
- Tea Origin
- Meng Ding Shan, Sichuan
- Tea Bush
- Chuancha No. 9, No. 13.
- Tea Master
- Luo Ping
- Harvest Time
- Picking Standard
- One bud, two leaves.
Tea of the Meng Ding Mountain’s top
Water of the Yangtze River’s center.
These lines of poetry suggest that in their time the best tea was considered to be that which was picked on top of Mt. Meng Ding and the best water was that which came from the Yangtze (or Wade-Giles Romanization: Yang Zi) River. It’s evident in this that the tea connoisseurs of antiquity were already insisting that good tea should also be paired with good water.
Plucking and Processing
Mt. Meng Ding’s tea is picked earlier than other places. The picking of Meng Ding Sweet Dew (Gan Lu) begins as early as late February while Meng Ding Mao Feng is picked in the middle of March. The picking is done entirely by hand, while the leaf is rolled into shape and dried with machines. 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.
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.