Meng Ding Huang Ya

A rare and original yellow tea from Sichuan Province, harvested and crafted in the surroundings of Meng Ding Shan.

This tea comes from the very first spring harvest (before the Qingming Festival) and is made using only the youngest, most tender buds.

Traditional yellow tea processing includes a unique step called menhuang (“sealing yellow”) — after pan-firing and shaping, the tea is wrapped in thick cloth or paper and left to gently steam and rest at around 50°C for several days. This gives the tea its signature yellowish tint, along with a distinct aroma and flavor profile.

Aroma

Caramel-like, sweet, floral, with light green tea notes.

Taste

Effervescent, caramel, floral, complex — it evolves with each infusion. Yellow tea stores well and becomes sweeter, rounder, and richer with time.

Effect

Bright and powerful — unlike any other tea. Slightly alters your perception of the world around you.
(At least, that’s how it felt to us!)

Harvest

Spring (March) 2025, Meng Ding Mountains, Sichuan Province, China.

How to Brew

This tea is quite forgiving. Brewed either gongfu-style for multiple infusions or more authentically by steeping in a tall glass.
Ideal water temperature: 90°C (194°F).
A “long-lasting” tea — can be steeped 10–15 times.