Mengding Huangya Tea
Mengding Huangya Tea Attributes
Leaf Shape
Flat and straight, full bud with hairs
Liquor Color
Tender and buttery
Fragrance
Sweet and rich
Taste
Glycol
Brewed Tea Leaves
Light yellow and uniform
Table of Contents
Learn More about Mengding Huangya Tea
Mengding Huangya Tea Introduction
Mengding Huangya is one of the Mengding tea series products and is a top-grade yellow tea in bud shape. The cultivation of Mengding tea began in the Western Han Dynasty, with a history of more than 2,000 years. It was once listed as a tribute tea in history and was rated as one of the top ten famous teas in China after the founding of New China. In the early 1950s, the production of yellow buds began, and was called “Mengding Huangya”.
Mengding Huangya Tea History
Mengding tea is already a shining pearl among the famous teas in my country, and the Mengding Huangya is the best among the yellow buds, which was once regarded as tribute from the Tang Dynasty to the Ming and Qing Dynasties. Today, the traditional production process of Mengding Huangya has also been listed as a provincial intangible cultural heritage, and at the 2011 China (Shanghai) International Tea Expo, the local newly created “Weiduzhen” brand Mengding Huangya won the gold medal.
Mengding Huangya Tea Origin
Mengding Mountain Area, Mingshan County, Ya’an City, Sichuan Province
Mengding Huangya Tea Production Process
Picking starts around the spring equinox, and the tea garden can be opened when about 10% of the buds on the tea trees have unfolded. The varieties picked and processed are Sichuan small and medium-leaf group varieties. The picking standards are single buds and fresh leaves with one bud and one and a half leaves just unfolding (commonly known as “crow’s mouth”), and the buds are required to be plump and uniform in size. Diseased and insect-infested buds, thin buds, and hollow buds are not picked. Generally, it takes about 40,000 to 50,000 buds to make 500 grams of finished tea. The picked buds should be spread out and processed in time. The production process of Mengding Huangya includes 9 processes: killing green, initial packaging (steaming yellow), re-frying, re-packing, third frying, stacking and spreading, shaping and lifting, baking in a baking cage, and packaging. Among them, initial packaging and re-packing are the key processes to form the characteristics of Mengding Huangya, yellow soup, and yellow leaves.
Mengding Huangya Tea Purchase Guide
Before purchasing Mengding Huangya, you must first understand the specific characteristics of the tea to avoid purchasing non-genuine Mengding tea. Relatively speaking, the better quality teas on the market include the Mengding Huangya produced by Sichuan Weiduzhen Tea Group and Mengding Huangcha Tea Company.
Mengding Huangya Tea Quality Identification
◎ Generally speaking, Mengding Huangya with many buds, many front seedlings, tender leaves and many white hairs is the best quality, while those with many stems, many petioles, old leaves and light bones are inferior. ◎ Smell the aroma of dry tea. If there is a burnt smell, moldy smell, or sour smell, it is inferior. If the aroma lasts for a long time and becomes stronger when heated, it is the genuine Mengding Huangya. ◎ The soup color of the top-quality Mengding Huangya is bright yellow with light green, and the taste is fresh, mellow and sweet. Even the dry tea has a faint sweetness when chewed, not just bitter.
Mengding Huangya Tea Brewing Method
When brewing Mengding Huangya, you can choose a transparent glass container for easy viewing. Since the tea buds are relatively tender, the recommended water temperature is 75 to 85℃, the tea-to-water ratio is 1:50, and the “upper pouring method” is recommended. You can smell the fragrance and taste the tea after brewing for about 3 minutes.
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