Meng Ding Huang Ya from the reserve (Yellow donuts from Meng Ding), ААА
The infusion is light yellow with a greenish hue, transparent. The taste is clean, balanced, sweet, floral, with a delicacy of hay, with a slight acidity. The aftertaste is fresh, floral and fruity.
Yellow tea
Yellow tea from Sichuan province.
Tea plantations in the Mengding mountains have been cultivated for more than 2,000 years. For a long time, Meng Ding Huang Ya was the drink of the emperor and nobility. Quite a rare type of tea, as its annual production is limited, and very little tea is sent for export.
Harvesting is done once a year. The spring buds of local tea tree varieties are harvested by hand, processed with steam and dried, wrapped in rice paper and heated to 60 degrees. The tea is then "rested," the leaves are moved in each twist, and then the heating procedure will be repeated. The tea is dried on bamboo mats.
The dry leaf is yellow-olive in color and has the aroma of seeds, sunflower and roasted nuts. The infusion is light yellow with a greenish tint, transparent. The taste is clean, balanced, sweet, floral, with a delicacy of hay, with a slight acidity. After more pours, a slight astringency and sweetness of challah appears. The aftertaste is fresh, floral and fruity.
A noble, exquisite tea for connoisseurs.
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