Meng Ding Huang Ya
Meng Ding Huang Ya is one of only three yellow teas produced in China--albeit in the world. It comes from the misty peaks of Mount Mengshan, in Sichuan Province where tea cultivation dates back to the Han Dynasty more than 2,000 years ago.
Ingredients: Artisan Yellow tea
Origin: Sichuan Province, China
Our Meng Ding Huang Ya is made entirely from tea buds picked during the early spring to create a nutritious tea with a mild and sweet flavor and unique fragrance resulting from the complex processing methods. The dry leaf is a straight, flat perfectly intact leaf bud. The liquor is a bright golden yellow. The flavor is nutty and sweet with a slight sweetness of garden peas and an aroma that is vegetal but not grassy.
Meng Ding Huang Ya is one of only three yellow teas produced in China--albeit in the world. It comes from the misty peaks of Mount Mengshan, in Sichuan Province where tea cultivation dates back to the Han Dynasty more than 2,000 years ago. The first record of its production was during the Tang Dynasty (618-907) when it was designated a Tribute Tea. Yellow tea production methods were perfected during the Ming Dynasty (1368-1644) and yellow tea came into its prime time during the Qing Dynasty (1644-1911). Methods and techniques for producing yellow tea are very complicated, tedious and labor intensive so, as black and oolong tea gained in popularity yellow tea production gradually disappeared and by the 1940s was all but lost. It regained some modicum of popularity by 1972, however, only a very few tea masters possess the knowledge and skills to make it. As a result today it is exceedingly rare and very costly.
Water Temperature: 148-158 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5 grams)
Steep Time: 1-3 minutes
Number of Infusions: 3
Our Meng Ding Huang Ya may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 grams of leaf per 6 oz of liquid, before infusing with 148-158 degree water for up to 1-3 minutes. As with all yellow teas, Meng Ding Huang Ya can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.
Meng Ding Huang Ya is also a tea perfect for brewing with cool water. The way is simple. Put an amount of Meng Ding Huang Ya into a pot and pour in the cool water using a tea/water ratio of 1:50. You can enjoy it after about two hours. Prepare such a pot of Meng Ding Huang Ya Tea in the morning. You can enjoy it for almost a whole day. (It is even more delicious when brewed this way.)