At present, the spring tea season has officially opened the curtain.
The black cow of the vanguard army has already made a good start, and the big brother in the green tea, Longjing, is also ready to go, and today it is the "backbone" that is known as the "old in the tea".
Although its bottom is thick, but it has been relatively low-key, I believe that many tea friends for it is certainly not the same as the curly green tea Biluo Spring is familiar.
But "Yangtze River water, tea on the top of Mengshan Mountain" for tea lovers who have not yet tasted its sweetness, it is definitely worth trying; and for tea lovers who like green tea, it is even more unmissable.
One of the oldest famous teas
Mengshan tea is mainly produced at the top of Mengshan Mountain, so it is called "Mengding tea". Among them, it is represented by China's oldest famous tea - Mengding Manna.
Mengding nectar is created in the Song Dynasty on the basis of the "Jade Leaf Changchun" and "Wanchun Silver Leaf" stir-frying, is the earliest appearing curly kneading green tea in China, known as the mother of Wancha.
Regardless of its glorious history, it has been strong and stable in modern times. "Mengding Nectar" is listed in the top ten famous teas, which is a national ceremonial tea.
High standards Fore-ahead picking
This Mengding nectar, produced in the core production area of Mengshan at an altitude of about 1,000 meters, was picked before the Ming Dynasty and strictly followed the standards of one bud and one or two leaves.
In early spring, the temperature is generally low, the number of tea plants germinates is limited, the growth rate is slower, and the amount that can reach the picking standard is not much, which shows the high grade of this tea tea green.
After a long winter, the nutrients in the body of the tea plant have been fully accumulated, and the substances contained in it are rich, not to mention, coupled with the first batch of tea buds, the freshness is not a problem.
Fully handmade
Tea that has left a chapter in history usually has its own story, just to say that this top nectar, its production process still follows the Ming Dynasty's "three stir-frying and three kneading" method to this day.
All handmade, with fine craftsmanship and full of ingenuity to live up to the good [origin].
After the fresh leaves are harvested, after moderate spreading, they quickly enter the manual killing, according to the condition of the buds and leaves, grasp the degree of stir-frying, in order to fully enhance the aroma and taste of the tea; kneading, it is also done by hand, so as to ensure that each bud leaf is fully kneaded and in place.
It is worth mentioning that this tea is still used in the wood stove, and the tea fried from it has a softer taste, better aroma, and richer tea performance.
The sweetness of manna is sweet to the tip of the heart
Dry tea is tightly rolled and tender.
Fill the water with a water temperature of about 85 ° and see the tea soup is clear and yellowish.
Take a sip, the aroma is tender and fragrant, the taste is fresh and sweet, and the taste is mellow and sweet.
The bottom buds are fat, uniform, and bright green.
Brewing method
Tea utensils: Glasses are recommended
Amount of tea: 2.5 grams of dry tea
Tea throwing method: the upper throwing method or the lower casting method can be used
Tea making water: mountain spring water
Water temperature: about 85 ° C, the temperature is different, the flavor is different.
Storage method: sealed, 0-3 degrees refrigerator refrigeration.