This was my first time trying a yellow tea, and overall it was enjoyable. Dragon Tea House includes instructions for preparation in a Gaiwan, but I started with a larger mug for Western style – prepared the same way I would a white tea. The tea itself smells very close to a green, and tastes very sweet and light – little astringency that I could detect. I’ve read mixed reviews about yellows, but I thought it was very tasty and makes a great cup for when you want something light. Next time I will prepare in a gaiwan and see if the taste differs.
Supreme Meng Ding Huang Ya
Meng Ding Huang Ya comes from the misty top of Mt. Mengshan amid the “Heavenly Country” — the gorgeous Sichuan province. Mt. Mengshan is one of the earliest tea cultivation areas, dating from 2000 years ago. And since the Tang dynasty, Meng Ding Huan Ya has been a legendary tribute tea: such was its fame that its arrival each spring became the very sign of spring itself; “Meng Ding Tea and Yangtze Water” is exulted in the folk lore as the noblest of tea together with Yangtze as the best of water.
Strictly harvested and painstakingly hand processed, Meng Ding Huang Ya consists as much as 10,000 beautiful tiny down-covered shoots per 500 grams. The pale yellow infusion is complex and delicate with hints of floral, sweet and nutty. It has a lovely appearance, balanced with a mellow and refreshing aftertaste. It is superbly smooth and full-bodied.