Meng Ding Huang Ya, spring 2025

An original and rare yellow tea from Sichuan province, collected and prepared in the vicinity of Meng Ding Shan mountain.

The first spring harvest (before the Qing Ming festival). Only the top and youngest buds are taken for the production of this tea.

The traditional technology of yellow tea production involves a technological stage called "simmering" - after roasting and molding, the tea is wrapped in thick cloth or paper and left to simmer for several days at a temperature of about 50 degrees. As a result, the tea changes its appearance, becomes slightly yellowish and acquires a unique aroma and taste profile.

Aroma: Caramel, sweet, floral with light notes of green tea.

Taste: Sparkling, caramel, floral, multifaceted, changes during the brewing process. Yellow tea is stored well and over time gains density in taste, becomes sweeter and softer.

Impact: Bright, strong, unlike other teas. Slightly changes the perception of reality. At least that's what it seemed to us :)

Production: Spring (March) 2025, Meng Ding Shan Mountains, Sichuan Province.

How to brew: Quite unpretentious. Can be brewed multiple times or more authentically: by infusing in a tall glass. Water at 90 degrees is ideal. Very "long" tea - can be brewed up to 10-15 times.