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2025 Mengding Yellow Tea Biscuit (2025 Spring)

2025 Mengding Yellow Tea Biscuit (2025 Spring)

Huang Qimei x MyTeaPal

Type
Yellow Tea
Origin
Mengding Mountain, Ya'an, Sichuan Province, China
Cultivar
Lao Chuan Cha (Old Sichuan Tea)
Elevation
~1200m
Steeping instructions
Gongfu style: One 4 g biscuit in 100–120 ml. Steep for around 30 seconds for the first three infusions as the biscuit begins to loosen, then add approximately 15 seconds per infusion. Western style: One 4 g biscuit in approximately 400 ml. Steep for 3 minutes, followed by 2 minutes for a second infusion. Bowl style: One 4 g biscuit in approximately 400–500 ml.
Description
This yellow tea was made from Lao Chuan Cha harvested on April 3, 2025, at a standard of one bud with three to four leaves. The source tea trees grow in the misty mountain environment of Mengding and are described as semi-wild, without the use of chemical fertilizers or pesticides. The fresh leaves underwent a traditional Mengding yellow-tea process incorporating repeated firing and sealed-yellowing stages, described as “three firings and three yellowings.” After being finished as loose yellow tea, the leaves rested in dry storage for approximately six months before being steamed and pressed into small biscuits on October 26, 2025. The dry leaves are golden brown and produce a clear, apricot-colored infusion. The supplied tasting notes describe a soft and gently sweet texture, with chestnut, orchid, and honey-like aromas and relatively restrained bitterness and astringency. The tea retains a fresh spring character, while continued storage may gradually bring out deeper caramelized, aged, or herbal notes.

Shipped in August 2026

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