“The Mengshan Mountain has five peaks which are arranged into a ring like fingers around the palm. Their names are The Highest Purity, The Jade Maid, The Well, The Water Nut, The Sweet Dew. “The tea of immortality” is cultivated in the heart of this place and tea bushes roots climb on the rocks. Every year seven tea bushes are harvested to produce tax tea”. The Mengding Mountain is translated as Hidden Mountains and really it is very misty and rainy area. This Mountains were called The Seeping West Sky in the previous times. These mountains are the southeastern spurs of the Tibetan plateau, and here the scenic beauty of the landscape and tea culture united into the one perfect whole.
The official history of the tea cultivation starts here. A local farmer Wu Li Zhen planted first tea garden in The Water Nut Valley during the Western Han Dynasty (53 BC). Mother-trees have not been preserved to this day, but the oldest tea trees of this area are more than 1000 years old. Since the VIII century Mengding "Tea of the Immortals" was in the list of the imperial teas, and since then over the centuries it had been delivered to the court regularly. Today you can see carved on a rock inscription close to Huang Cha Yuan, “Imperial tea garden” which tells: "Seven tea stems, which are not born and do not die, take four liang - and you will become immortal."
“Sweet Dew from the Mengding Mountain” is produced at the end of march 2019. It is very first flush made before the “Purity and Clarity” season, when there is still some snow in the mountains. Such kind of tea was delivered to the “Purity and Clarity” Festival in the Emperor Palace for the culmination ceremony in the Ancestors Temple.
The dried tea consists of tiny spirals of silver-green hairy buds. The aroma of dried tea is fresh, herbal and floral. The liqueur has clear and very light golden green color.
The bouquet of brewed tea is light, airy, herbal and floral with corny and berry tones. The aroma is subtle and floral. The taste is fresh, sweet, rich, with the slightest sour taste at the beginning, which turns into tender bitterness and after into rich juicy aftertaste.
Infuse this tea with chilled boiled water (85-90°С) in a porcelain gaiwan or glass teaware. Take 3 grams for 100 ml volume vessel. Shed tea with hot water and increase infusion time gradually. You can infuse this tea for 8-9 times.