Mengding Tea

Mengding Tea

　　   Mengding Tea is mainly grown on the summit of Mount Meng in Mingshan County, hence the name "Mengding Tea." The history of tea cultivation on Mount Meng dates back a long time, with tea from this region being listed as an imperial tribute since the mid-Tang Dynasty until the end of the Qing Dynasty—an unbroken tradition spanning over 1,000 years. There are many varieties of Mengding Tea, broadly classified into loose tea and compressed tea. Among the loose teas are types such as Leiming, Que She, and Baihao; among the compressed teas are types such as Dragon Cake and Phoenix Cake. Nowadays, famous Mengding Tea varieties include Ganlu, Huangya, Shicha, Yuye Changchun, and Wanchun Yin Zhen. Among these, "Ganlu" is considered the highest quality Mengding Tea. It has a slender shape, with intact leaves and buds, covered in silvery down, and a color that is green with a slight yellow hue. When brewed, the tea liquor is greenish-yellow, transparent and clear, offering a fragrant and refreshing taste. With the second infusion, the flavor becomes even more mellow and delicious, leaving a lingering aroma on the palate. Mengding Tea is known for its high and lasting fragrance, rich and refreshing taste, tightly rolled leaves with visible down, and a glossy green color. The tea liquor is clear, deep green with a hint of yellow, and the leaves unfurl beautifully—each bud and leaf distinctly visible—showcasing the unique characteristics of high mountain tea. The tea is famed both in China and abroad for its tightly rolled leaves rich in down, emerald green color, tender and glossy appearance, elegant fragrance, and mellow, sweet taste.