Ya'an City (also known as 雨城 "The Rainy City" in China), the home of Mengding Mountain, is situated 120 kilometers west of Chengdu, in Sichuan province. To the east of Ya'an City lies the Qinghai Tibet Plateau, which is the largest plateau in China and the highest in the world. Geographically, you can imagine Ya'an City nestled in a small basin within the larger Sichuan Basin, resulting in a combination of cloudy weather and abundant valley water vapor, which is difficult to disperse. This leads to significant fluctuations in relative humidity and less sunlight than usual.

These exceptional natural conditions greatly contribute to the formation of nitrogen-containing compounds in tea buds and the growth of tea trees, particularly for the tea shrubs on Mengding Mountain, which have slow growth and reach a height of only half a meter.

Monding Mountain On a Sunny Day

Why is Mengding Mountain the birthplace of tea culture?

Mengding Mountain is regarded as the birthplace of tea culture for several reasons. Firstly, Mengding Mountain is among the earliest locations in China where tea was cultivated and processed. It boasts a long history of tea cultivation dating back to the Han Dynasty (206 BC-220 AD). Secondly, the tea produced in Mengding Mountain is renowned for its distinctive flavor and aroma, primarily attributable to the favorable growing conditions in the region. 

The mountain's elevated position, fertile soil, and abundant rainfall create optimal conditions for tea cultivation, leading to the production of highly regarded tea. Thirdly, Mengding Mountain has served as a hub for tea culture, playing a vital role in fostering tea-drinking customs and advancing tea culture in China. Over the years, the region has nurtured numerous tea masters who have contributed to the dissemination of tea knowledge and the cultivation of tea appreciation nationwide.

Besides its renowned tea production, Mengding Mountain is a popular tourist destination that draws tea enthusiasts and nature lovers from across the globe. Visitors have the opportunity to explore the tea gardens, gain insights into the tea-making process, and savor the locally grown teas.

The earliest written record of tea culture in Mengding Mountain

Monding Mountain On Rainy Day

The earliest written record of tea culture in Mengding Mountain

Mengding Mountain is historically documented as the earliest location where tea cultivation began in China. The earliest surviving records on tea, such as Wang Bao's "童約" and the legend of Wu Li Zhen planting tea trees in Meng Mountain, provide evidence that Mengding Mountain in Sichuan is the birthplace of tea cultivation and tea production.

This agreement holds significant historical value. In the "童約(Tong Yue)" record, there are lines like 「膾魚炮鱉，烹茶盡具」...「牽犬販鵝，武陽買茶」(... which implies that as a servant, his duties included cooking fish and turtles, preparing tea and arranging tea sets, tending to dogs and selling geese, and going to Wuyang to purchase tea...). This is the earliest documented evidence of tea consumption, trade, and cultivation in China and possibly even in the world. This record indicates that Sichuan province was at the forefront of tea cultivation and consumption worldwide. Wuyang (now Pengshan city, Sichuan) was a prominent tea-producing region and a renowned tea market during that period.

Tea picking season in Mengding Mountain

The delightful flavor of tea is achieved through a complex process - the leaves undergo four rounds of roasting in a wok, with intermittent curling and kneading, before being subjected to a final baking. The curling and kneading contribute to the tea's appearance and break down some leaf tissue, allowing the subsequent gentle heating to convert the released juices into aromatic substances. These highly skilled artisans not only expertly handle the delicate leaves but also possess precise knowledge in controlling the gradual reduction of heat to preserve the tea's fresh and clean taste while ensuring proper drying. And they accomplish all of this with their bare hands on a large metal wok!

A brief introduction to the production process of Meng Shan Tea

A Tea Garden On Mengding Mountain

A brief introduction to the production process of Mengdingshan tea:

1. Plucking: Harvesting fresh tea leaves, focusing on single buds or one bud with 1-2 leaves.

2. Withering: The leaves are laid out on fabric or bamboo mats to wilt, making them pliable for further processing.

3. Fixation/kill-green:  The leaves are baked in a wok at temperatures ranging from 140 to 160 ℃ to reduce moisture content.

Tea Maker Is Making Meng Ding Gan Lu Tea

4. Shaping / Drying: Shaping / Drying: The leaves are subjected to three rounds of roasting in a wok, accompanied by curling and kneading (三炒三揉), which results in the tea leaves wrapping around themselves and eliminates any remaining moisture. The final Meng Ding Gan Lu tea has a slender, curled appearance with white fluffs, and it exhibits a green color with white accents.

Characteristics

Meng Shan Mao Feng is a curly-shaped stir-fried green tea renowned for its distinct flavor and affordability. The tea soup is tender green and relatively transparent, with a faint chestnut fragrance and a hint of fresh aroma. Initially, the taste is slightly bitter, but the bitterness gradually fades, leaving a sweet aftertaste. Overall, Meng Shan Mao Fen has a bolder flavor compared to Longjing and Mengding Ganlu, making it a favorite among experienced tea drinkers.

This small-leaf variety of Mao Feng has a slender and compact shape, with visible downy hairs and prominent buds. Despite its delicate appearance, the tea leaves perfectly capture the flavor of Mengding Mountain tea. The taste is mellow and rich, with a high resistance to steeping, making it a great value for money. It is perfect for everyday drinking and truly embodies the characteristics of Mengding Mountain tea.

Whether you enjoy green teas with a bolder flavor or are looking for a reasonably priced option, Meng Shan Mao Feng is worth trying. Its robust taste and affordability make it accessible to tea enthusiasts of all levels.