Meng Shan Cloud Mist

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by SimpliciTEA
Average preparation
180 °F / 82 °C 1 min, 0 sec

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  • “~Preliminary (and perhaps only) review~ I got this as a courtesy sample from Life in Teacup with one of my orders from them this spring (thank you Gingko!). I have lots going on tonight, and I...” Read full tasting note
    88
    teashine 170 tasting notes

From Life In Teacup

Production Year: 2012

Production Season: March 26, 2012

Production Region: Sichuan Province

Style: Chao Qing (Pan-fried)

Pack Size: 4g, 25g

Price per unit: $1.5, $6.5

This tea is a “Limited Edition” because it results from the weather of this spring. Du to the fast rising temperature, the tea buds grew too fast. A lot of tea leaves that were supposed to be used to make Meng Ding Gan Lu (a first harvest tea of a higher grade) grew larger before the harvest. Therefore these leaves are used to make this tea, which ended up of much higher grade than what it usually is in a regular year.

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1 Tasting Note

88
170 tasting notes

Preliminary (and perhaps only) review

I got this as a courtesy sample from Life in Teacup with one of my orders from them this spring (thank you Gingko!). I have lots going on tonight, and I wasn’t thinking at all of doing a review, but this tea was so good I told myself to set aside the perfectionist, and simply take about 10 minutes to write and post a short-if even terse-review (OK, I think it ended up taking about 25 minutes, but that’s not bad for me!).

I feel I am coming to know what to look for in a quality spring Chinese green tea having tried many dozens of them (not to include all of the flavor-added varieties) from almost as many different tea retailers. I am very particular about what I want to experience in the best Chinese spring green teas in that I expect them to be appealing in every way, most notably in appearance, aroma, and taste (a clear-colored tea liquor is good, as well). For example, I want the dry leaves to look and smell fresh, and I want them to look the way that that particular type is tea is supposed to look (if I happen to know what that is). I want it to be comprised mainly—if not entirely—of whole leaves and buds. I would like it to look beautiful while steeping in my glass teapot. I want the tea liquor to have a fresh and preferably mild, aroma. And finally I want it to taste fresh, without any odd or off flavors (preferably when at room temperature as well as when hot).

So, all that to say, this tea meets just about every one of the above criteria (the leaf just hung out on the bottom of my glass 14 OZ mini-teapot for the first two steepings, and I prefer that it hangs from the top so I can ‘see’ or appreciate the leaves in their fullness). The dry tea is comprised of tiny curls with a nice variance in light and dark green colored leaves, all of which are beautiful and remind me of Bi Lo Chun (a quality spring Chinese green). It smells fresh. The wet leaf looks whole, with a mixture of and light dark green colored leaves, and smells fresh. How re-fresh-ing! And, on taste, although I still struggle with the best way to describe the exact flavors, it seems to be vegetal, nutty, fresh. Nonetheless, it clearly has a flavor that I have come to expect in only the finest grades of Chinese spring green tea.

I also wanted to post this because after trying a number of green tea samples from Life in Teacup (some from her blog sale), it has become apparent to me that she truly knows quality Chinese tea, and it seems that she knows where to get it. I am grateful for what Gingko has to offer to us ‘tea enthusiasts’, and I am grateful for Steepster, as that is how I discovered Life in Teacup, Gingko, and her wonderful teas!

Preparation
180 °F / 82 °C 1 min, 0 sec

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