Appreciation

Year: 2025
Grade: Top-tier Rare,First Flush single bud
Producer: Wei Zhiwen, ICH Inheritor of Mengshan Tea Production
Origin: Top of Mengding Mountain, Sichuan Province
Variety: Wild Population Cultivar
Craftsmanship: Fixing in a Red Wok, Three Roastings and Three Rollings, Traditional handmade. The traditional handmade craft of Mengding tea is an outstanding representative of Chinese green tea processing techniques.

Dry leaves appearance: Snail-like curls, densely cloaked in silver fuzz.

• Morphological characteristics : The dry leaves presents a typical "cicada wing curl" shape, with buds and leaves tightly rolled like a coiled dragon, exhibiting a high degree of curl and excellent uniformity, with each bud maintaining a complete spiral shape. This shape originates from the hand-shaping by tea masters in the traditional "three-frying and three-kneading" process, which cannot be completely replicated by machines.
• Color and fuzz : The base of each bud is ivory white, while the tip is emerald green like jade, creating the unique visual effect of "ivory base with jade tip". Every tea leaf is densely covered with silvery white fuzz, resembling pine needles dusted with first snow. The hair coverage exceeds 85%, and the dry tea surface glows with a soft silvery-green luster.
• Texture and touch : The dry leaves is crisp and tender, breaking easily when gently squeezed. A distinct granular feel is noticeable when rolled between fingers – a unique texture formed by the full rupture of bud and leaf cell walls during repeated rolling, which releases pectin substances.

Tea Liquor color: Yellowish-Green,Translucent and Luminous

• Basic liquor color : After brewing, the tea liquor presents a clear tender yellow-green hue, like the newly sprouted willow buds in spring, with extremely high transparency—allowing clear observation of the white fuzz floating at the bottom of the cup. Top-tier teas show a lighter green liquor color in the first infusion; as the number of infusions increases, it gradually turns to a pale apricot color, while maintaining brightness throughout.
•  Fuzz Suspension Phenomenon : A large amount of white fuzz can be seen floating in the tea liquor during the first infusion, creating the spectacular sight of "cloud sea with coiling dragons". After a short period of standing, the fuzz gradually settles, and the liquor returns to clarity. This down suspension is a sign of tender buds and abundant fuzz, and also a characteristic that is difficult to achieve with mechanical tea picking.
• Light and shadow effects : When brewed in a glass, the tea liquor displays three layers of halos under light refraction—light green at the bottom, yellow-green in the middle, and a golden rim on the surface. Gently swirling the cup makes the halos flow, offering great visual appeal.

Aroma: Three-Layered Heavenly Fragrance, Rich and Multi-Dimensional

• First infusion (1-2 minutes) : When hot- smelling, a rich chestnut aroma bursts forth with strong penetration – the result of fusion between the roasted aromatic substances produced during high-temperature fixing and the fresh, brisk compounds inherent in the tea itself. On closer sniff, a subtle hint of elegant orchid fragrance lingers, as refined as an orchid blooming in an empty valley.
• Medium infusion (3-4 minutes) : A notable change in aroma occurs during the second infusion—the dominant note shifts to a complex blend of floral and fruity scents. It carries both the sweet richness of peach and the fragrance of gardenia, accompanied by a faint wild honey aroma, forming the unique rhythm of "Three-Layered Heavenly Fragrance". At this stage, the tea aroma sinks; when smelling the cooled cup bottom, a cool, rock sugar-like sweetness can be detected.
• Final infusion (after 5 minutes) : From the 5th infusion onward, the aroma gradually fades to a milder note, yet distinct down fragrance and sweet undertones remain. Even when brewed to the 7th infusion, a sweet, cooling scent of loquat leaves lingers in the tea liquor—this is thanks to the traditional charcoal roasting process, which deeply activates the aromatic compounds in the tea.

Taste: Taste: True to its name –Sweet, Fresh, Fragrant, Mellow