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Meng Ding Huang Ya

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$30.99
Regular price
$33.99
Regular price
$30.99
-9%
Only 188 items in stock! Out of stock!
weight: 100g

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Product Description

Meng Ding Huang Ya tea is a distinctive yellow tea produced on Mount Mengding in Ya'an City, Sichuan Province, China. Meng Ding Huang Ya has neat, flat, and straight leaves, with even buds and many fine hairs. It is golden in colour, has a pure aroma, a bright yellow broth, and a sweet taste. The mild climate, abundant rainfall, and surrounding clouds and mists provide unique natural conditions for the growth of Meng Ding Huang Ya. The cultivation of Meng Ding Huang Ya tea began in the Western Han Dynasty and has a history of 2,000 years. As the best of Meng Ding tea, Meng Ding Huang Ya was a tribute in ancient times and was enjoyed by emperors of successive dynasties. After the founding of New China, it was also named one of the top ten famous teas in the country.

Meng Ding Huang Ya

Meng Ding Huang Ya Tea Details:

Product Name: Meng Ding Huang Ya
Place of origin: Sichuan Province, China
Net content: 100g
Production process: traditional process
Shelf life: 540 days
Storage: cool, refrigerated, dry, away from light, and protected from odours

Meng Ding Huang Ya Tea Picking And Production

Our Meng Ding Huang Ya production is divided into eight processes: fixation, primary packaging, secondary roasting, secondary packaging, tertiary roasting, stacking and spreading, quaternary roasting and baking. Due to the tenderness of the buds, the production process requires meticulous attention.

Fixation: Use a flat pan with a diameter of about 50 cm and a smooth and clean surface. Heat is provided by electricity or dry firewood. When the temperature of the pan reaches about 100℃, evenly apply a small amount of white wax. When the temperature of the pan reaches 130℃ and the wax smoke dissipates, you can start fixation. Add 120-150 grams of tender buds to each pan, and let it go on for 4-5 minutes. When the colour of the leaves darkens, the aroma of tea becomes apparent, and the moisture content of the buds decreases to 55-60%, then the pan can be taken out.

Primary Packaging: Wrapping the leaves in straw is a key process in developing the characteristic yellow colour of Meng Ding Huang Ya. The fixed leaves are wrapped in straw quickly to keep the temperature of the primary package at around 55°C. Leave for 60-80 minutes, opening the package once to mix the leaves to promote even browning. When the temperature of the leaves drops to around 35°C and they have a light yellow-green colour, they are ready for the second stir-frying in the second pot.

Second Stir-frying: The pan temperature is 70-80°C. When frying, straighten and flatten the leaves, and when the moisture content drops to about 45%, remove from the pan. The temperature of the leaves after removal from the pan is 50–55 °C, which is conducive to further browning of the leaves after re-wrapping.

Re-wrapping: After stir-frying, in order to further yellow the leaves and produce a yellowish broth, the 50°C stir-fried leaves can be wrapped according to the initial wrapping method. After 50-60 minutes, the leaves will turn yellowish green and can be stir-fried a third time.

Third stir-fry: The method is the same as re-stir-fry, with a pan temperature of about 70°C, until the tea strips are basically set and the moisture content is 30-35%.
Pile and spread: The aim is to promote even distribution of water within the leaves and the automatic oxidation of polyphenolic compounds, so as to achieve the desired yellow leaves and yellow broth. Spread the third-fried leaves on a fine bamboo sieve while they are still hot, to a thickness of 5-7 cm. Cover with straw paper to retain heat and pile for 24-36 hours, then you can fourth-fry them.

Meng Ding Huang Ya Tea Picking And Production

Fourth stir-frying: The pan temperature is 60-70°C, which is used to shape the appearance, release moisture and stale air, and enhance the fragrance. If the yellowing is insufficient after the pan is removed, the tea can be piled up again until the colour changes moderately, and then it can be baked.

Baking: The baking temperature is kept at 40-50°C, and the tea is baked slowly and carefully to promote the formation of colour, fragrance, and flavour. Bake until the moisture content is about 5%, then spread out and package the tea for storage.

Brewing Method For Meng Ding Huang Ya:

  1. The water used to brew Meng Ding Huang Ya is best from a clear mountain spring. The tea set is best made of transparent glass with a glass lid. The cup is 10-15 cm high and 4-6 cm in diameter. The amount of tea used per cup is 3 grams. The specific brewing procedure is as follows:
  2. Preheat the teacup with boiling water, clean the tea set, and dry the cup to prevent the tea buds from absorbing water and becoming upright. Use a teaspoon to gently remove about 3 grams of Meng Ding Huang Ya from the canister and place it in the teacup to brew. Use a kettle to quickly and then slowly pour about 70 degrees Celsius boiling water into the teacup until it is about halfway full, so that the tea buds are thoroughly moistened.
  3. After a while, fill the cup with boiling water again until it is 70 to 80% full. After about 5 minutes, remove the glass lid. After brewing, you can see the Meng Ding Huang Ya tea buds gradually becoming upright, floating up and down, and with crystal-clear bubbles on the tips. When the tea is first brewed, the Meng Ding Huang Ya tea buds are lying on the surface of the water. After the glass lid is placed on top, the tea buds sink under the water and bubbles form on the tips, just like a finch's tongue holding a pearl or bamboo shoots emerging from the ground.
  4. Then, the upright tea buds that sank to the bottom of the cup rise again under the buoyant force of the bubbles. This is truly a wonderful sight. When the glass cover is removed, a wisp of white mist rises from the cup before slowly dissipating. After admiring the tea, you can hold the cup to smell the fragrance. After smelling the fragrance, you can then appreciate the tea.

Meng Ding Huang Ya Tea

Meng Ding Huang Ya Tea Characteristics:

Appearance: Meng Ding Huang Ya has a flat, straight shape with even, uniform buds, a bright yellow color, and visible bud hairs.

Soup colour: After brewing, the tea soup is bright yellow and translucent, clear and bright.

Taste: The taste is fresh and mellow, with a sweet, fresh aroma, a fresh and refreshing aftertaste, and a lingering fragrance in the mouth and cheeks.

‌Tea leaves‌: The tea leaves are all full buds, bright yellow, and even and complete.

Meng Ding Huang Ya Tea

Meng Ding Huang Ya Benefits:

Nutritional value‌: Meng Ding Huang Ya is rich in polyphenols, amino acids, soluble sugars, vitamins, and other nutrients that are beneficial to human health.

Anti-cancer and anti-tumour: Meng Ding Huang Ya retains more than 85% of the natural substances in the leaves, which have a special effect on preventing and fighting cancer.

Helps digestion: Yellow tea is a fermented tea that produces a large amount of digestive enzymes during the fermentation process, which helps digestion.

Weight loss: The xanthones in Meng Ding Huang Ya can penetrate fat cells, causing the fat cells to restore their metabolic function under the action of digestive enzymes and remove the fat.

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Meng Ding Huang Ya
Meng Ding Huang Ya

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