August 2026
Mt. Mengding Tea from Huang Qimei
Last year, we met Master Huang Qimei and visited her on Mengding Mountain. What impressed us most was not only her expertise in yellow tea, but also her curiosity about what local leaves can become. She makes excellent green and black teas, works with old and ancient tea trees across Sichuan, and experiments with rock oolong, dark tea, and other regional styles. Master Huang’s relationship with tea reaches back five generations. Her ancestors operated the Yufeng Tea Inn near the foot of Mengding Mountain, while her father helped establish the first tea market in western Sichuan, giving local producers a larger platform beyond the mountain. She took up the family’s tea-making wok in 1993, at the age of twenty, and has spent more than three decades refining her craft. Grounded in tradition yet open-minded, she remains a lifelong learner—always studying, testing, and exploring new possibilities. We have wanted to share her teas ever since that first visit. Rather than choosing her more familiar green or black teas, this month we selected four that better reveal the range and originality of her work: a yellow tea biscuit, an aged white tea biscuit, a charcoal-roasted rock oolong, and a wild Lao Ying Cha shaped through an adapted yellow-tea process.
2023 Mengding White Tea Biscuit (2023 Spring)
Huang Qimei from MyTeaPal Store
2025 Mengding Rock Oolong Tea (2025 Summer)
Huang Qimei x MyTeaPal
2025 Mengding Wild Lao Ying Cha (Eagle Tree Tea) (2025 Spring)
Huang Qimei from MyTeaPal Store
2025 Mengding Yellow Tea Biscuit (2025 Spring)
Huang Qimei x MyTeaPal