Meng Ding Huang Ya

One of the most famous of Chinese yellow teas is Meng Ding Huang Ya. It is processed from the tea planted at the peak of the Meng mountain in Sichuan. The tea leaves for this yellow tea where harvested before Qing Ming. Top quality leaves with very beautiful dark yellow, bamboo leaf shaped buds similar to those of Zhu Ye Qing. Like other yellow teas, Meng Ding Huang Ya is nowadays usually produced very green and can hardly be distinguished from green teas. This one, however, was produced in the traditional way, very yellow, using traditional technique called menhuang. This tea was sourced from our friend Tea Master Panda.

What is menhuang?

The tea leaves are piled up in portions in special paper and placed in a warm, humid room. The leaves are allowed to turn yellow for several days at temperatures of about 40°C. Frequently the packed teas are unwrapped and wrapped again. This whole process is difficult to control (the tea can get mouldy) and is very labour intensive. Finally the teas are roasted over charcoal to get dry.

WHO is TEAMASTER PANDA?

Teamasters Panda is a good friend and our mentor when it comes to Pu-erh. Teamaster Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.

Tea Master Panda is not only a cherished friend but also our esteemed mentor in the intricate world of Pu-erh tea. Hailing originally from Sichuan, which inspired his evocative name, he was drawn to the rich tea culture of Yunnan by his deep-seated passion for Pu-erh tea.

His expertise, however, extends far beyond the realm of tea. Tea Master Panda is also a renowned master of calligraphy, skillfully bridging the art of tea with the timeless beauty of Chinese script. His profound knowledge of Chinese history further enriches his approach to tea, blending traditional wisdom with the art of tea making.

With such a diverse array of skills, Tea Master Panda is a true connoisseur and guardian of Chinese cultural arts, making his guidance invaluable to those who seek to deepen their understanding of Pu-erh tea and its rich heritage.

Harvest: pre Qing Ming 2024
Aroma: Sweet, floral, bright
Terroir: Meng Shan, Sichuan, China
Cultivar: Chuan Cha #9
Preparation: Per tea pot approx. 3g, temperatur appx. 80°C,  time: 30 – 60s