In the gentle embrace of Mengding Mountain, a young disciple asked wise Lao Cha a question as they sipped the pale brew of Huang Ya tea.
– Master, why does this tea charm without the sharp bite of others?
Shifu Lao Cha smiled, his eyes twinkling like the morning dew.
– Just as a skilled dancer flows without a misstep, this yellow tea enchants with its smooth moves. It's a dance of heat and moisture during the yellowing process that rounds off any harsh edges, leaving a symphony of sweetness and a whisper of elegance in its wake.
Young disciple, tasting the tea again, noted the absence of bitterness, savoring the harmonious balance.
– So, it is the gentle art of transformation that gifts it such grace? – he asked.
– Exactly, my dear boy, – Lao Cha nodded. – Like a wise sage who speaks softly yet carries profound wisdom, this tea speaks with a subtle strength, making each sip a lesson in the beauty of gentle refinement.
Meng Ding Huang Ya is a rare and exquisite Yellow Tea grown in Mengding Mountain in the Sichuan province of China. Entirely hand-picked and processed, coming from a region with thousands of years of tea history, this elegant tea with strong Qi is a true work of art.
Mengding Huangya (蒙顶黄芽) is made using only the most tender raw material of the first spring tea. Tea farmers collect the leaves from an old local cultivar - Lao Chuancha (老川茶). The tea bushes were grown on the mountain slopes more than 70 years ago. They now grow freely, scattered on the hills, in a semi-wild state. Tea farmers carefully harvest and process the leaves by hand in small batches. After the withering and pan-frying, typical for green tea production, the leaves undergo "yellowing" (Men Huang – 闷黄) - a phase unique to Yellow Tea. The tea master wraps the leaves in paper or cloth in small batches and lets them rest. They then transform under the joint action of heat and moisture. The result is a truly exclusive, high-grade tea that will elevate your tea experience to the next level. The traditional handmade technology and skills of the tea master who produced it turn every cup into a memorable tea tasting.
Men Huang – yellowing tea, done by tea master Yao.
The history of Mengding Huangya is steeped in legend. According to one tale, during the Han dynasty, a legendary Taoist named Wu Lizhen went on a quest to find a tea that could help him reach immortality. He discovered the tea in the Mengding Mountain area of Sichuan, which is where the tea gets its name. Today, Mengding Huangya is still considered a treasure and is highly valued by tea enthusiasts worldwide.
When brewed, Mengding Huangya has a rich, delicate flavor that is both smooth and refreshing. The aroma is high and sweet, with hints of dried apricot, cocoa and honey. The tea has a mellow and velvety taste, with a subtle nutty undertone and a long, sweet finish. The liquor is a pale yellow, and its clarity is a testament to the tea's quality.
Mr. Yao, our tea master, has been producing tea for years, using labor-intensive, time-consuming traditional methods in an effort to preserve and transmit the region's cultural legacy and centuries-old tea-making custom.
Our Mengding Huang Ya is a truly boutique tea, and its limited production makes it even more exclusive. Its delicate flavor profile and smooth finish make it the perfect tea to enjoy during a quiet moment or to share with friends and loved ones on a special occasion.
Watch a short video about Yellow Tea
* Due to the limited quantity of the early spring harvest, the handmade processing and Master Yao's reputation, this tea is usually sold out on pre-booking, well before its actual processing. We at Path of Cha are lucky to secure just a couple of kilos.
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Place of Origin: Mengding Mountain, Ya'an, Sichuan
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Altitude: 1000m
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Harvest Date: March 23, 2024
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Picking Standard: single bud
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Aroma: high and sweet, with hints of dried apricot, cocoa and honey
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Taste: mellow and velvety, with a subtle nutty undertone and a long, sweet finish
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Cultivar: Lao Chuan Cha (老川茶)
Brewing guidelines:
185℉ / 85℃
1g per 50ml 
3-4mi
1g per 20ml 5sec + 5sec for each subsequent infusion