Dinghu Mountain Tea Cake

Dinghu Mountain Tea Cake

　　  is made from the leaves of various tea trees grown on Dinghu Mountain. It is said that these tea trees were originally planted by monks on inaccessible cliff faces, which is why Dinghu Mountain Tea Cake is so precious.

　　  Dinghu Mountain is covered in clouds and mist throughout the year and enjoys a mild climate, making it very suitable for tea tree cultivation. Locals go up the mountain to pick tea before the morning mist clears—this is when the leaves are at their best, and the resulting tea cakes are described as having “exceptionally fragrant color and a profound aroma.” Once brewed with boiling water, the tea cake turns a vibrant green and offers a rich taste. It helps relieve summer heat and quench thirst, while also refreshing the appetite. (Zhaoqing)

　　  Dinghu Mountain Tea Cake has long been famous across Guangdong, Hong Kong, and Macau. It is meticulously crafted from the leaves of various tea trees on Dinghu Mountain. Legend has it that these tea trees were originally planted by monks on hard-to-reach cliffs or mountaintops. Tea trees growing at the highest peaks of the mountain are considered the best. Dinghu Mountain, with its high elevation, dense forests, year-round mist, mild climate, and abundant rainfall, provides optimal conditions for the growth of all types of tea trees. Leaves picked before the morning fog lifts are washed, dried, pan-fired, ground into powder, blended, shaped, and then dried to become the “exceptionally fragrant and richly colored” Dinghu Mountain Tea Cake. No wonder ancients exclaimed, “High mountains grow the finest tea!” When brewed, the tea cake yields a vibrant green infusion with a rich and aromatic taste that refreshes the mind and body. It helps cool the body, quench thirst, and stimulate the appetite. Legend has it that regular consumption may even aid in weight loss.