Meng Ding Gan Lu Green tea is produced by harvesting only the tea bud and the first leaf. The small leaves are covered with many fine hairs. Green tea is not fermented, but Meng Ding Gan Lu is made by a technique called Tan Fang: to remove the grassy smell from the leaves they are spread thinly in a cool, shady space. Meng Ding Gan Lu is made using only the most delicate leaves covered with fine hairs, resulting in a tea with a full, sweet and smooth taste.
Location of origin
Mingshan, Sichuan, China
Infusion method
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation you can use 1 gram of leaves(about 1 teaspoon) in a gaiwan for every 50ml of water. After a quick rinse of the leaves in 85°C water, one can proceed with an initial infusion of 10 seconds and, after that, keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (10 - 15 - 20 ...).
For a classical preparation according to the Western style, we recommend 1-2 teaspoons of tea in a 300 ml cup with water at 85°C for an infusion time of 3-5 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
