One of the most famous of Chinese yellow teas is Meng Ding Huang Ya. It is processed from the tea planted at the peak of the Meng mountain in Sichuan. The tea leaves for this yellow tea where harvested before Qing Ming. Top quality leaves with very beautiful dark yellow, bamboo leaf shaped buds similar to those of Zhu Ye Qing. Like other yellow teas, Meng Ding Huang Ya is nowadays usually produced very green and can hardly be distinguished from green teas. This one, however, was produced in the traditional way, very yellow, using traditional technique called menhuang. This tea was sourced from our friend Tea Master Panda.
What is menhuang?
The tea leaves are piled up in portions in special paper and placed in a warm, humid room. The leaves are allowed to turn yellow for several days at temperatures of about 40°C. Frequently the packed teas are unwrapped and wrapped again. This whole process is difficult to control (the tea can get mouldy) and is very labour intensive. Finally the teas are roasted over charcoal to get dry.
WHO is TEA MASTER PANDA?
Tea Masters Panda is a good friend and our mentor when it comes to Pu-erh. Tea Master Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.
Harvest: pre Qing Ming
Taste: Sweet, floral, bright
Origin: Meng Shan, Sichuan, China
Cultivar: Chuan Cha #9
Preparation: Per tea pot approx. 3g, temperatur appx. 80°C, time: 30 – 60s
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