Supreme Meng Ding Huang Ya

Tea type
Yellow Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Toni Westbrook
Average preparation
160 °F / 71 °C 2 min, 15 sec

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  • “I tried preparing this in a gaiwan today. DTH gave the suggestion of 1-2 tsps at 2-3 minutes with relatively cool water. I tried 2 minutes to start with 2 tsps, and it smelled great, but was...” Read full tasting note
    67
    Megaboz 7 tasting notes

From Dragon Tea House

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.

About Dragon Tea House View company

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2 Tasting Notes

67
7 tasting notes

I tried preparing this in a gaiwan today. DTH gave the suggestion of 1-2 tsps at 2-3 minutes with relatively cool water. I tried 2 minutes to start with 2 tsps, and it smelled great, but was waaay too bitter. Second steep I did 1:45 – better, but still astringent. The third steep I kept at 1:45, but at this point the bitterness was going away. At this point it tasted good, with what I could best describe as hints of vegetables (asparagus/artichoke) – not unpleasant. Next time I will go for slightly cooler water and less steep time to start, something closer to 60 seconds.

Preparation
155 °F / 68 °C 2 min, 0 sec

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