Meng’er Tea

Meng’er Tea

　　Produced in Meng’er Chong, Fengjia, Xinhua, Hunan. The finished tea features robust buds of uniform length and size, with golden-yellow interiors and fully intact white pekoe on the outside, tightly wrapped. The bud shape resembles a cluster of silver needles. Meng’er Tea has a long history, being produced and renowned as early as the Tang Dynasty. When Princess Wencheng was married off to Tibet, she specifically selected Meng’er Tea to bring along. By the Later Liang Dynasty, it was listed as a tribute tea, a tradition that continued through successive dynasties. Its characteristics include being made entirely from buds, covered with abundant fuzz, and exhibiting a bright color; it boasts a high and refreshing aroma, orange-yellow liquor, and a mellow taste. Its flavor remains unchanged even when stored for a long time. When brewed, the silver needles can be seen standing upright in the bright apricot-yellow tea soup, dancing briefly before gathering together at the bottom of the cup. Its harvesting and processing requirements are very strict—for example, tea leaves can only be picked within 7–10 days before and after the Qingming Festival, and there are nine conditions under which picking is not allowed: rainy days, frosty or windy days, insect-damaged leaves, thin or slender leaves, curved leaves, hollow leaves, open buds, purple-hued buds, and those not meeting size standards.

Meng’er Tea is produced in Meng’er Chong, Fengjia Mountain, Xinhua County, Hunan, located in the deep mountainous area of the Xuefeng Mountain Range at an altitude of over 1,800 meters. This area features high mountains and deep valleys, sea-like clouds and fog, numerous streams and clear springs with high humidity, steep rocky slopes that block sunlight, lush bamboo and woodlands, deep and fertile soil layers, primarily organic fertilization (farmyard manure and rapeseed cake), significant day-night temperature variation, clean and moist air, and zero pollution. In such a unique natural environment, the tea trees are enveloped in high mountain clouds and fog all day long, resulting in fat leaves with abundant juice and long-lasting brewability. Even more remarkable is that the tea-picking season coincides with the time when wild orchids bloom all over the mountains, and the infusion of floral fragrance gives Meng’er Tea an exceptionally refreshing aroma and a uniquely distinctive flavor.

Meng’er Tea is made using ancient methods of special production and refined processing. It features a tightly rolled and slender appearance, emerald-green color, visible white pekoe, clear liquor, elegant and lasting aroma, rich and refreshing taste, and tender, bright leaf base. When brewed, the young buds float and sink in the cup, appearing and disappearing like maidens in the mist, evoking imagination and delight, with a uniquely charming flavor. The product is sold to Hangzhou, Wenzhou, Jiangxi, Hunan, Hubei, Shanghai, Beijing, and other regions, receiving widespread praise from all sectors of society.