Sold individually in 2oz packages.
From: Mengding Mountain, Ya’an County, Sichuan Province, China
The Mengding region is famous for producing quality teas and is an historical cradle for tea cultivation in China. This tea was reserved for imperial tribute during the Tang dynasty. This is a Ming Qian tea, which means it was harvested before spring tomb sweeping festival of Qing Ming. These early Spring teas carry a high concentration of nutrition and flavor, and the harvest yield is small as leaves are just starting to sprout in the cool weather.
This batch was produced from the very first day of plucking, and the plucking standard is only one bud and one leaf. Basket drying over charcoal is more labor intensive than using electrical heat, but the slower method allows the retention of the tea’s natural floral sweetness.
Ideal for those who love Bi Luo Chun, Gyokuro, or other light yet complex teas. Great to enjoy brewing gongfu style, or still lovely in a large Western-style vessel. These tea leaves will give and give – you won’t want to waste them. Linger and re-steep until the flavor has dissipated.
This green tea has lots of silver threads and the leaves turn a beautiful, exuberant green once in water. The brew is light and mossy, with notes of fresh corn, green apple and lingering hints of umami and chestnut. The liquor stays mostly clear and light, with a thick and creamy mouthfeel.