Mengding Ganlu (蒙顶甘露) is a famous green tea variety produced on and around Mengding Mountain in Sichuan Province. It is a pan-roasted green tea. Its name means “Mengding Sweet Dew”. It is considered one of China’s ten most famous teas.
“Spring tea” (春茶) is a term, which is unavoidable to tea enthusiasts. It is a synonym for superior quality. In this post we explain why, especially for green tea, products made with leaves picked during spring are considered the best. We also answer the question, whether it should best be consumed immediately. But first we have to give you a definition:
Yongchuan Xiuya (永川秀芽) is a green tea variety from Yongchuan District in Chongqing City. The name of the tea means “Yongchuan Elegant Buds”. It belongs to the pan-roasted sort of green teas. It is one of the most famous green tea from Chongqing.
Ever wanted to take a look at the definitive list of the most famous Sichuan green tea varieties? Here you have it. Of all of China’s tea producing provinces, Sichuan is certainly one of the most prestigious. Out of the fifty plus tea varieties mentioned by Lu Yu (陆羽) in his Book of Tea (茶经), 18 come from Sichuan.
“Green tea redefined” is one way of describing what we are striving to achieve with Fresh Tea Stories. When we say green tea, we also mean the related yellow tea and jasmine tea. They are tea types of their own, but can be seen as variations of green tea, since their production process is the same, with some added steps.
(Our main focus, at the moment, is on green tea, because in some ways it is the most delicate tea type. We are, however aiming at building a comprehensive online shop for many types of Chinese tea.) Continue reading Green tea redefined (other tea types as well)