Sichuan
Green Tea
Pre-Qingming
Pan-firing
Meng Ding Gan Lu, meaning 'Sweet Dew of Mount Meng,' is a prestigious Chinese green tea from the misty peaks of Mount Mengding in Sichuan Province. Renowned for its delicate, sweet flavor, smooth texture, and the unique terroir influenced by the mountain's high altitude and ancient tea traditions.
Meng Ding Gan Lu (蒙顶甘露), literally translating to "Sweet Dew of Mount Meng," is one of China's most historic and prestigious green teas. It originates from the sacred Mount Mengding (Meng Ding Shan) in Ya'an City, Sichuan Province, a site revered for tea cultivation for over 2,000 years.
The tea is celebrated for its delicate, nuanced flavor profile, characterized by a sweet, mellow taste, smooth texture, and a clean, refreshing finish. The unique microclimate of Mount Mengding, with its frequent mists and cool temperatures, contributes significantly to the tea's exceptional quality.
Meng Ding Gan Lu is often considered the pinnacle of Sichuan teas and holds a special place among China's historical tribute teas. Its production adheres to traditional methods, emphasizing the careful selection of the finest early spring leaves and skilled artisanal processing to preserve its sublime character.
Fresh, floral, subtly sweet, orchid, chestnut
Delicate, sweet, mellow, smooth, refreshing
Clean, sweet, lingering with a refreshing aftertaste
The history of tea cultivation on Mount Mengding dates back over 2,000 years, making it one of the oldest documented tea-growing regions in China. It is often credited as the birthplace of tribute tea in China, with records indicating offerings to emperors as early as the Western Han Dynasty (206 BCE - 220 CE).
The mountain holds deep spiritual significance in both Buddhism and Taoism. Monks and hermits cultivated tea here not just for sustenance but as part of their meditative practices. The name "Gan Lu" (Sweet Dew) is said to originate from divine blessings or the frequent mists that envelop the mountain, considered a celestial dew.
Throughout successive dynasties, Meng Ding teas, including Gan Lu, maintained their esteemed status. Specific processing techniques evolved over centuries, influenced by local conditions and the desire to capture the essence of this sacred terroir. Its reputation as a refined, almost ethereal tea was solidified.
"On Mount Mengding, where heaven kisses earth, the tea leaves gather the sweetest dew of immortality." — Ancient Tea Proverb
First recorded cultivation and tribute of Meng Ding teas.
Peak recognition and literary celebration by poets and scholars.
Refinement of processing techniques, continued imperial favor.
Preservation of traditional methods and global recognition as a cultural treasure.
Leaves are meticulously hand-picked, typically during the Pre-Qingming period (early April) for the highest quality. The standard is often "one bud and one or two young leaves" to ensure tenderness and capture the peak flavor.
Fresh leaves are spread thinly in bamboo trays or on withering racks, often in shaded areas. This allows moisture to evaporate slowly, making the leaves supple and preparing them for the next steps.
Leaves are heated in large iron woks at high temperatures (around 80-90°C) to halt oxidation. This crucial step preserves the green color and fresh, vegetal flavors characteristic of green tea. Skilled artisans toss and tumble the leaves continuously.
The defining step for Meng Ding Gan Lu. Skilled craftspeople use specific hand movements in the wok to press and roll the leaves, creating their characteristic slender, straight, and often slightly twisted appearance. This requires great expertise and feel for the leaves.
Final drying at lower temperatures removes remaining moisture (typically to 3-5%) and stabilizes the tea for storage. This step also further develops the tea's characteristic aroma and taste profile.
Traditional Pan-Firing Process
"The soul of Meng Ding Gan Lu is shaped by the master's hands, capturing the mountain's ethereal breath." — Master Tea Maker
Use water at 75-80°C (167-176°F). Boiling water will scorch the delicate leaves.
First infusion: 1-2 minutes. Subsequent infusions: Increase by 30-50 seconds.
Use 3-5 grams of tea per 150-200 ml of water for optimal flavor.
Use filtered or spring water for the purest taste. Avoid chlorinated water.
Allows appreciation of the liquor's clear, bright color.
High-quality Gan Lu can be steeped several times, revealing evolving flavors.
Pour water gently to avoid breaking the delicate leaves.
Focus on the subtle, sweet, mellow character and clean finish.
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Meng Ding Gan Lu, meaning 'Sweet Dew of Mount Meng,' is a prestigious Chinese green tea from the misty peaks of Mount Mengding in Sichuan Province. Renowned for its delicate, sweet flavor, smooth texture, and the unique terroir influenced by the mountain's high altitude and ancient tea traditions.
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