Meng Ding Huang Ya, spring 2025

An original and rare yellow tea from Sichuan province, Meng Ding Shan mountain.

The first spring harvest before the Qing Ming festival. Only the top and youngest buds are taken for the production of this tea.

The traditional technology of yellow tea production involves a stage called "simmering" - the tea is wrapped in thick cloth or paper and left to simmer for several days at a temperature of about 50 degrees. As a result, the tea changes its appearance, becomes slightly yellowish and acquires a unique aroma and taste profile.

Aroma: caramel, sweet, floral.

Taste: caramel, floral, multifaceted, changes during the brewing process.

Effect: bright, strong, unlike other teas. Slightly changes the perception of the surrounding reality :)

Yellow tea is stored well and over time gains density in taste, becomes sweeter and softer.

Production: beginning of March 2025