Exclusive highland tea from Sichuan
Meng Ding Gan Lu (Sweet Dew) Spring Tea
Terroir: Mengding Mountain 1200m above sea level
Kind: Lao Chuan Cha (traditional Sichuan tea variety)
Sweet and creamy like candy corn with a fruity aroma reminiscent of lychee. The tea is roasted by hand after being picked and withered. Due to the roasting process, the dry tea leaves have a very strong nutty and sugary smell. The sweetness is also lingering in the taste and aftertaste. Like many teas, this tea offers the first pick more infusions than the later-picked tea. The sweetness becomes more and more pure through the infusions.
The home of sweet dew
We received this Meng Ding Gan Lu (Meng Ding Sweet Dew / Meng Ding Sweet Dew) fresh from the Meng Ding Mountain in Sichuan Province. This green tea is a High mountain tea (1200 meters), which is mostly covered by mountain fog. This explains the fresh sweetness in the smell and taste of the tea. Teas from higher tea fields are of much higher quality and much sought after.
The home of Meng Ding Tea is a natural paradise. The mountain top is covered by fog and the mountain foot is surrounded by the Yangtze River.
The quality level of this tea is top grade. We obtain this tea directly from the farmers on Meng Ding Mountain (Meng Ding Shan) in China.
We recommend the Gongfu Methode to brew the tea.
- Use a small (about 200ml) teapot or gaiwan.
- Heat the vessel by adding hot water. Then pour out the water.
- Pour 6 grams of tea (about 6 teaspoons) into the pot (don't forget to smell the dry tea leaves in the pot at this point, you will be amazed by it sweet and nutty aroma be surprised).
- Pour 80°C water over the tea. This first infusion is also poured away.
- Then pour 80°C water on the tea again.
- Let the tea steep for about 10 seconds (longer steeping will make the tea bitter)
- Enjoy this exclusive highland tea from Sichuan.
That way you can at least get the tea 6 x infuse.