Mengshan Tea [Sichuan Ya'an Specialty]

What is Mengshan tea? Authentic Sichuan Ya'an specialty: Mengshan tea

Summary:Do you want to know what Mengshan tea is? This article is a detailed introduction toSichuan Ya'an specialty - Mengshan tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mengshan tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Mengshan tea and its nutritional value? What are the product characteristics of Mengshan tea? How did the history of Mengshan tea come about? Tasting and eating methods of Mengshan tea, etc

Basic Introduction of Mengshan Tea

Mengshan Shihua is one of the top ten famous teas in China, a representative of China's top-quality green tea and flat shaped green tea, and the earliest flat shaped tea to appear in China.

. The premium Mengshan Stone Flower Tea Green is made from Ming Dynasty whole buds, and requires 40000 to 50000 buds per catty of dry tea. The production process of Mengshan stone flowers follows the "three stir frying and three drying" method from the Tang and Song dynasties. Mengshan stone flowers have a natural and beautiful shape, resembling moss parasitic on ancient rocks in the jungle, resembling flowers. This tea is produced in Mengshan, hence the name Mengshan Shihua

Appearance: flat and straight, tender green and oily

Tea soup: The soup color is tender green, clear and bright

Aroma: Rich aroma, fresh and tender fragrance

Taste: Fresh and tender taste, rich and sweet aftertaste

Leaf base: The leaf base is delicate and tender, with even buds and leaves

Li Zhao's "Supplement to the History of Tang Dynasty" states that in Jiannan, Mengshan stone flowers, small squares, or scattered buds (grain buds) are known as the first, and stone flowers belong to the "tribute tea" category.

The Song Dynasty's "Food Code" records: "During the Tang Dynasty, there were many tea producing families, including Yazhou stone flowers, exposed buds, and grain buds, which were the first." "Tea was produced in many parts of the world, and if there were Mengshan stone flowers in Jiannan..." Although the Tang Dynasty mainly made tea cakes, Mengshan tea had the technique of frying green tea. Mengshan Shihua has been praised by poets such as Bai Juyi, Prince Liyang, and Duan Chengshi. King Liyang expressed his admiration that "if Lu Yu were taught to hold public opinions, it would be the best tea in the world. All of these truly reflect the noble status of traditional Mengshan tea

Tasting and Eating Methods of Mengshan Tea

Water Temperature: Due to the tender nature of Mengshan stone flower picking, high water temperature can scald the tea. It is recommended to have a water temperature of 75-80 ℃

Tea dosage: It is recommended to have a tea to water ratio of 1:50, which can also be adjusted moderately according to personal taste

Tea brewing water: It is recommended to use purified water, and it is not recommended to use tap water or mineral water with high calcium or magnesium ions

Tea pouring method: It is recommended to use the upward pouring method

Soup extraction time: It is recommended to extract 2/3 of the tea each time, so that the taste of each brewed tea is better