Mengding Ganlu tea

The Mengding Ganlu tea leaves are slender and covered with abundant down, presenting a beautiful yellow-green liquor that is clear and bright. To fully exhibit the quality characteristics of Mengding Ganlu, we need to master the correct brewing method and precautions. As Mengding Ganlu is a premium high-mountain green tea, the "top pouring method" is very suitable. Step 1: Warming the CupSelect a glass cup for brewing, which allows you to better observe the unfolding changes of the tea leaves and appreciate the clarity of the tea liquor. First, warm the cup by rinsing it with hot water, not only sanitizing it but also helping to enhance the aroma of the tea. Step 2: Pouring WaterFill the glass cup with water heated to 75-85°C (mountain spring water, purified water, or well water are recommended). Since Mengding Ganlu is made from delicate young shoots, too hot water can scald the leaves, affecting the taste. Step 3: Adding TeaGenerally, about 3-4 grams of Mengding Ganlu is suggested for brewing, maintaining a tea-to-water ratio of 1:30. Beginners may use an electronic scale for greater precision. Step 4: SteepingLet the tea steep for 3-4 minutes, allowing the leaves to slowly sink and unfold. The…

Our country is characterized by its vast production of tea. Based on different manufacturing processes and degrees of fermentation, tea can be categorized into green tea, black tea, yellow tea, etc. Green tea has the most abundant production among all teas in our country. Mengding tea is a name often heard in the tea world, but does Mengding Ganlu tea belong to the category of green tea? Traditional Green Tea - Mengding Tea Mengding tea is a traditional green tea produced in the Mengding Mountain area of Mingshan District, Ya'an City, Sichuan Province. The region has an annual average temperature of 14.5°C, with annual rainfall ranging from 2000 to 2200 mm, and it is often shrouded in fine rain and mist. This ecological environment mitigates direct sunlight and increases diffused light, which is conducive to the formation of nitrogenous compounds in the tea leaves. According to ancient texts, ancient inscriptions, and the Qing Dynasty's "Sichuan Gazetteer," since the Western Han period, a tea farmer named Wu Lizhen planted seven tea trees at the peak of Mount Meng, which have a history of over two thousand years. These tea trees are "less than a foot tall, neither growing nor diminishing, distinctly…