Méngdǐng Huáng Yá蒙顶黄芽
Méngdǐng huáng yá
- Origin
- China, Sìchuān Province (四川, Sìchuān), Ya'an Prefecture (雅安, Yǎ'ān), ...
- Tea type
- Yellow Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 78 °C
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), Ya'an Prefecture (雅安, Yǎ'ān), Míngshān District (名山区, Míngshān Qū), Mount Méngdǐngshān (蒙顶山, Méngdǐng Shān), also called Méngshān (蒙山, Méng Shān)
- Tea type
- Gaiwan
- SKU
- MENGDING-HUANG-YA-CN
Brewing recipes
- Gongfu: 78°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 72°C, 2 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 3 g per 150 ml water.
- Teaware
- Glass tumbler (玻璃杯) — ideal for observing liquor color and «dance of buds». White porcelain gàiwǎn (盖碗) — for maximum aroma revelation.
- Water temperature
- 85 °C
- Gongfu water temperature
- 78 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Yellow tea
- Soil
- Yellow-brown mountain soils (黄棕壤, huáng zōng rǎng), acidic (pH 4.5–5.6), deep, loose, with high organic matter content. Enriched with selenium, zinc and other trace element...
Taste
- Dry Leaf Aroma
- Delicate, sweetish, with pronounced note of «nenlixiang» (嫩栗香) — aroma of young chestnut. Also present are honey and sweet-cereal overtones.
- Liquor Aroma
- Tiánxiāng nóngyù (甜香浓郁) — rich, sweet, with chestnut base and honey top. In subsequent infusions fruity and creamy nuances unfold. In grade «zhenpin» &#...
- Liquor Color
- «Huangliang toubi» (黄亮透碧) — bright yellow with turquoise-greenish gleam, transparent, with clear luster. This is the calling card of Mengding Huang Ya, described alrea...
- Spent Leaves
- Whole, tender, uniform buds of delicate yellow color (全芽嫩黄匀整). All buds are opened evenly, without damage.
- Sensory Source Descriptor Cz Intensity
- 1
- Sensory Source Descriptor H Intensity
- 3
Details
- Alkaloids
- Caffeine — 2.5–3.5% of dry matter. Synergy with L-theanine provides prolonged, calm alertness.
- Amino Acids
- 3–5% of dry matter. L-theanine — leading component, responsible for sweetness, umami and mild tonic effect. High-altitude origin and constant cloudiness contribute to increased ...
- Minerals
- Potassium, magnesium, zinc, selenium, fluorine. Selenium and zinc — characteristic feature of Mengdingshan soils.
- Vitamins
- Vitamin C, B-group vitamins (B1, B2), vitamin E.
- Early harvest months
- 3
- Late harvest months
- 4
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Region coverage: China, Sìchuān Province (四川, Sìchuān), Ya'an Prefecture (雅安, Yǎ'ān), Míngshān District (名山区, Míngshān Qū), Mount Méngdǐngshān (蒙顶山, Méngdǐng Shān), also called Méngshān (蒙山, Méng Shān)
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