Meng Ding Gang 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 using a technique called Tan Fang: to remove the grassy smell from the leaves, they are spread thinly in a cool, shady space. Meng Ding Gang Lu is made using only the most delicate leaves covered in fine hairs, resulting in a tea with a full, sweet and smooth taste.
Place of origin
Mingshan, Sichuan, China
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. 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 water at 85°C, you can proceed with an initial infusion of 10 seconds and then, keeping the water at the same temperature, proceed with multiple infusions, each time increasing the time by 5 seconds (10 – 15 – 20 …).
For a classic preparation according to the Western style, we recommend 1-2 teaspoons of tea in a 300 ml cup with water at 85°C for a brewing time of 3-5 minutes.
The tea can be filtered for easier tasting and the infusion times given above are also purely indicative so you can adjust them to suit your personal taste.