A different type of a Misty Peak (Meng Ding) these leaves offer an array of yellow buds. It is Huang Ya in the form of a long straight leaf rather than curls. Its dry aroma is fruity, while the liquor is light yellow, with toasty, nutty, warming notes.
About the leaves:
Grown at 600-1000 meters above sea level the 3 cm long leaves are hand-plucked from 30-year-old trees in early May. The leaves are then fired four times, the duration of each firing is at the discretion of the tea masters and depends on the moisture level of the leaves. As it is a slightly fermented green tea, it produces a bright yellow cup and is known locally as Ya An Huang Cha. Huang meaning yellow and cha meaning tea.
This tea contains a low level of caffeine | Steep at 170° for 2-3 minutes.
Meng Ding Huang Ya is cultivated in the foggy mountains Mount Meng, where tea farming dates back to the Han Dynasty, over two millennia ago. Meng Ding Huang Ya was an Imperial Tribute Tea during the Tang Dynasty and was recorded in numerous important books.
Only the leaves that have been picked in the peaks of Mount Meng can be considered as true Meng Ding Huang Ya. The tea from Mt. Meng Ding must be hand-harvested sooner than many other places and begins as early as late February.
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Gu Zhi Xin
How long have you been growing tea and what got your started?
I began to work with tea when I was 19 years old after my graduation from high school. At that time my father worked in our factory and he wished I could also work for tea. So I joined the factory where my father worked with tea.
Can you describe a typical day out in the field?
I wake up naturally at 6 every day. After a simple breakfast I will go out to the tea mountain. I climb the mountain to pluck the tea leaves. In the afternoon around 4pm I will send the tea leaves to our factory.
What is your favorite part of growing tea?
I love climbing mountains. I think it is good to do exercise like this to keep healthy. On the other hand, I love the fresh air in the mountain in the morning.
Conversely, what is the hardest part of your job?
The teas are planted in the mountain area. Sometimes the road is very bad after raining. It will be muddy, slippery and wet. So I must be careful.
Are there any tips you can give on how to best brew your tea? Any advice?
Better to use spring or pure water to brew the tea. I think glass teapot or glass cup are good choices for brewing the teas. It will be best to brew 3 infusions.
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