Nonpareil Ming Qian Meng Ding Gan Lu Green Tea

Tea type
Green Tea
Ingredients
Not available
Flavors
Bok Choy, Cucumber, Flowers, Lima Beans, Pear, Peas, Vegetable Broth, Vegetables, Almond, Asparagus, Astringent, Butter, Chestnut, Garlic, Green Beans, Onion
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sirentian
Average preparation
175 °F / 79 °C 0 min, 30 sec 5 g 52 oz / 1529 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “Spring 2023. This is similar to many other green teas in Teavivre’s lineup. It’s incredibly fragrant with sumptuous aromas of flowers and buttered lima beans. Soft dew and a light vegetable broth...” Read full tasting note
    87
  • “Date drunk: 2023 May 29 Dry leaf smells gorgeous, like a savoury-sweet crispy snack – I think it smells floral and roasted-chestnutty, like almond paste or like fried shallots. 1st infusion: ...” Read full tasting note
    87

From Teavivre

There is a tea in Mt. Mengding located in Ya’an, Sichuan. It is named Meng Ding Gan Lu because of its sweet and silky flavor. It is an ancient famous tea in China. Well-selected the fresh and tender tea buds in the early spring, and being made after the making process of “three-time fried, three-time rolling” and so on. The finished tea is aromatic, the leaves are tender, and the liquid is yellowish-green without color-changing even after a long time brewing. The taste of Meng Ding Gan Lu is sweet and refreshing, it is richer and mellower compared with other green teas. Smell carefully, you’ll notice a delighted candy sweet lingering in our cups or tea pitcher.

About picking standards and making process
The raw material of TeaVivre’s Meng Ding Gan Lu is all about 1.2cm tea buds. Careful friends may notice that the wet leaves does not all look like a single bud, and the reason is to start with the making process of this tea. From the previous part we mentioned an important process “three-time fried, three-time rolling”, which means to pan fried the tea leaves for three time and rolling for three times. Generally, after removing part of the moisture content after the first time Sha Qing, the first time rolling will be carried out to make the leaves have a preliminary curling shape; Then will be the second frying and rolling, the tea leaves will be more curly and some white pekoe will appear during this period; The purpose of the next third time frying and rolling is to continue to reduce the moisture content in the leaves and form the final tightly curled shape, fine and well-proportioned and full of pekoe. During these process, some of the originally plump tea buds will be peeled off due to the external force of rolling and become clusters like flowers. That’s why the wet leaves are not only single buds but mostly the flower-like tea buds.

To summarize, the manufacture of Meng Ding Gan Lu not only takes a long time, but it also necessitates highly precise temperature and strength control during each process. An excellent cup of tea requires decades of tea-making skills.

About Teavivre View company

Company description not available.

2 Tasting Notes

87
676 tasting notes

Spring 2023.

This is similar to many other green teas in Teavivre’s lineup. It’s incredibly fragrant with sumptuous aromas of flowers and buttered lima beans. Soft dew and a light vegetable broth emerge when heated.

The tea is almost colorless with a light and elegant flavor. I tasted sweet pea, cucumber, and hint of pear like fruitiness in the first infusion. Second steep is a tad astringent but fuller and fresh tasting. Notes of boy choy and stir fried vegetables. The third infusion is clean and breezy with a smooth vegetal flavor. By the fourth steep, the tea fades to a generic green taste.

Flavors: Bok Choy, Cucumber, Flowers, Lima Beans, Pear, Peas, Vegetable Broth, Vegetables

Preparation
175 °F / 79 °C 0 min, 45 sec 3 OZ / 100 ML

Login or sign up to leave a comment.

87
261 tasting notes

Date drunk: 2023 May 29
Dry leaf smells gorgeous, like a savoury-sweet crispy snack – I think it smells floral and roasted-chestnutty, like almond paste or like fried shallots.

1st infusion: (80˚C, 0:20)
Wet leaf smells like roasted butter asparagus or fried garlic nai bai.
The leaves look really tiny like herb leaves (oregano or thyme), but obviously don’t smell or taste like them. I feel like I’m drinking an exquisite clear vegetable broth with just a tiny hint of fat like butter.
Rating: 94

2nd infusion: (81˚C, 0:35)
Colour became dark amber – I could tell I overbrewed slightly. Astringent but still has the nice vegetable broth notes, more like a bitter-savoury herbal broth now but still quite lovely.
Rating: 86

3rd infusion: (81˚C, 0:30)
Leaves and liquor still smell like buttered stir-fried veg like green beans. Liquor tastes slightly astringent but less than before, it’s still fairly nice and silky. I think the leaves still have much to give but from this point on I can pair it with food and not feel it’s a waste.
Rating: 87

4th infusion: (82˚C, 0:30)
Getting lighter. I’ll push it harder next round.
Rating: 84

5th infusion: (85˚C, 0:50)
Rating: 86

Overall Rating: 87

Flavors: Almond, Asparagus, Astringent, Bok Choy, Butter, Chestnut, Garlic, Green Beans, Onion, Vegetable Broth

Preparation
175 °F / 79 °C 0 min, 15 sec 5 g 100 OZ / 2957 ML

Login or sign up to leave a comment.