Méngdǐng Gānlù · new.thetea.app

Méngdǐng Gānlù (蒙顶甘露, Méngdǐng gān lù) is one of China’s most ancient famous teas, the oldest representative of rolled (揉捻, róuniǎn) green teas. Produced on Mount Méngdǐngshān (蒙顶山, Méngdǐng Shān) in Sichuan Province and revered as the “patriarch of tea” (茶中故旧, chá zhōng gùjiù) and “forerunner of famous teas” (名茶先驱, míngchá xiānqū). The name literally translates as “sweet dew from the summit of Meng.”

1. Classification and Origin:

Type: Green tea (non-oxidized). Belongs to the subtype of rolled (卷曲形, juǎnqū xíng) pan-fired green teas (炒青绿茶, chǎoqīng lǜchá).
Category: Famous Teas of China (中国十大名茶, Zhōngguó shí dà míngchá). Historical imperial tribute (贡茶, gòngchá). Geographically protected product — protected as a “product with designation of origin” since 2001, and included in the EU geographical indications register in 2020.
Origin: China, Sìchuān Province (四川, Sìchuān), Ya’an City (雅安市, Yǎ’ān Shì), Míngshān District (名山区, Míngshān Qū), Mount Méngdǐngshān (蒙顶山, Méngdǐng Shān), also called Méngshān (蒙山, Méng Shān). The core area comprises five peaks of Mengdingshan: Shàngqīng (上清峰, Shàngqīng Fēng), Língjiǎo (菱角峰, Língjiǎo Fēng), Píluó (毗罗峰, Píluó Fēng), Jǐngquán (井泉峰, Jǐngquán Fēng), and Gānlù (甘露峰, Gānlù Fēng). The historical epicenter is considered to be Shangqing Peak, where the famous Huangchayuan — “Imperial Tea Garden” (皇茶园, Huáng Chá Yuán) is located.
Geographic coordinates: Approximately 30°05′ N, 103°12′ E.
Standards: National standard for Mengshan tea — GB/T 18665-2008; industry standard for Mengding Ganlu tea — GH/T 1232-2018. According to the standard definition, Mengding Ganlu is a green tea produced from spring buds and first leaves of medium-leaf and small-leaf varieties of Camellia sinensis var. sinensis in Ya’an City territory, having undergone kill-green, rolling, shaping, and drying stages and possessing characteristic quality: “tightly rolled with abundant down, tender green with oily luster, taste of ‘chungan huigan’ (醇甘回甘).”

2. History and Cultural Significance:

History:

Tea cultivation on Mount Mengdingshan has a history of more than two thousand years, making this region one of the world’s most ancient centers of cultural tea cultivation.

According to tradition, during the Gānlù reign period (甘露, 53–50 BCE) under Han Emperor Xuan-di (宣帝, Xuāndì), a local resident Wú Lǐzhēn (吴理真, Wú Lǐzhēn) discovered wild tea bushes on the slopes of Mengshan, domesticated them, and planted seven bushes on a flat area between the five peaks. This act is recognized as the earliest documented case of purposeful tea cultivation. Wu Lizhen is revered as the “Ancestor of Tea Cultivation” (植茶始祖, zhí chá shǐzǔ), and Mingshan County is still called the “Homeland of the Tea Ancestor” (茶祖故里, cházǔ gùlǐ). In 1186 (Southern Song dynasty), Emperor Xiao-zong (孝宗, Xiàozōng) posthumously bestowed upon Wu Lizhen the title “Great Master Ganlu of Universal Benevolence and Miraculous Healing” (甘露普惠妙济大师, Gānlù Pǔhuì Miàojì Dàshī), and the site of the seven legendary bushes was enclosed with a stone wall and named the “Imperial Tea Garden” (皇茶园, Huáng Chá Yuán).

During the Tāng era (唐, 618–907), the “golden age” of Mengding tea began. In 742 (first year of Tianbao under Xuan-zong), tea from Mount Meng first entered the register of imperial tributes. Lì Jifu (李吉甫) in “Yuanhe Junxian Tuzhi” (《元和郡县图志》, 813) wrote: “Mengshan — annually supplies tribute tea, the finest in the lands of Shu.” Lì Zhào (李肇) in “Tang Guoshibu” (《唐国史补》, ca. 825) noted: “In Jiannan there is Mengding Shihua — small squares or loose buds, revered as first.” In 840 (Kaicheng 5th year), Japanese monk Ennin (圆仁, Ennin) brought Mengding tea to Japan as an imperial gift.

Tea specifically named “Ganlu” was first documented in “Sichuan Zongzhi” (《四川总志》) of the Míng period (嘉靖, Jiājìng, 1541): “Shangqing Peak produces Ganlu.” It is believed that the modern technology of Méngdǐng Gānlù was established during the Míng era based on the experience of producing Sòng dynasty teas Wànchūn Yínyè (万春银叶, Wànchūn Yínyè) and Yùyè Chángchūn (玉叶长春, Yùyè Chángchūn), when by decree of Zhu Yuanzhang (1391) a transition was made from compressed teas to loose teas and pan-firing technology (炒青, chǎoqīng) was introduced. Lǐ Shízhēn (李时珍, Lǐ Shízhēn) in “Bencao Gangmu” (《本草纲目》) noted: “True tea is cold by nature, only that from Mount Meng in Yazhou is warm and capable of expelling diseases” (真茶性冷，唯雅州蒙山出者温而主祛疾).

Tributes of Mengding tea to the court continued from Tang to the end of Qing — about 1169 years. During the Qing era, “Celestial Tea” (仙茶, xiānchá) from the “Imperial Garden” was used exclusively for sacrificial offerings in the Ancestral Temple (太庙, Tàimiào). After the loss of tradition during the turbulent years of the first half of the 20th century, production of Mengding Ganlu was revived in 1958–1959 based on study of historical methods; in 1959 the tea was awarded the title “National Famous Tea” (全国名茶) and received the status of state ceremonial tea (国家级礼茶, guójiā jí lǐchá).

Name:
- 蒙顶 (Méngdǐng) — “summit of Meng,” i.e., Mount Mengdingshan, the place of origin. The word “meng” (蒙) itself is associated with frequent mists enveloping the mountain (蒙沫, ménɡmò — “covered with misty haze”).
- 甘露 (Gānlù) — “sweet dew,” “nectar.” The origin of this element of the name is interpreted in various ways: (1) reference to the Gānlù era (年号甘露) when Wu Lizhen began cultivating tea; (2) Wu Lizhen’s posthumous title — “Master Ganlu” (甘露大师); (3) the taste of the infusion — sweet and fresh, like heavenly dew; (4) in Buddhist tradition, Sanskrit amṛta (“nectar of immortality”) is rendered precisely as 甘露.
Cultural significance: Mengding Ganlu occupies a unique place in Chinese tea culture — it is a tea that permeates all key stages of its development. Mount Mengdingshan is revered as the “World Sacred Mountain of Tea Culture” (世界茶文化圣山, shìjiè chá wénhuà shèng shān). Bái Jūyì (白居易, Bái Jūyì) sang: “Among teas, an old friend — Mengshan” (茶中故旧是蒙山). Poet Lì Yangwang (黎阳王) wrote: “If Lu Yu were to render a fair verdict — this should be the first tea under Heaven” (若教陆羽持公论，应是人间第一茶). Wén Tóng (文同, Wén Tóng) summarized: “Shu tea is called sacred, Meng taste is truly precious” (蜀土茶称圣，蒙山味独珍). The famous phrase “Water from the heart of the Yangtze, tea from the summit of Mengshan” (扬子江中水，蒙山顶上茶) became one of China’s most recognizable tea proverbs. Mount Mengdingshan is associated with unique tea traditions: the elegant ceremony “Heavenly Wind, Twelve Grades” (天风十二品, Tiānfēng Shí’èr Pǐn) and the dynamic serving style “Eighteen Movements of the Dragon” (龙行十八式, Lóng Xíng Shíbā Shì).

3. Botanical Description and Raw Material:

Variety / Cultivar: Camellia sinensis var. sinensis (small-leaf and medium-leaf varieties). Main cultivars: Fúdǐng Dàbáichá (福鼎大白茶, Fúdǐng Dàbáichá), Mingshan Tezao 213 (名山特早213, Míngshān Tèzǎo 213), Mingxuan 311 (名选311, Míngxuǎn 311), Mingxuan 131 (名选131, Míngxuǎn 131). Historically valued were local Sichuan medium-leaf groups (川茶中小叶群体种, Chuānchá zhōngxiǎoyè qúntǐ zhǒng), Míngshān Báiháo (名山白毫, Míngshān Báiháo), Mengshan 101 (蒙山101号). Tea bushes typically grow at altitudes above 1000 m above sea level; young shoots are distinguished by high tenderness retention capacity (持嫩性, chí nèn xìng), containing elevated concentrations of amino acids and tea polyphenols.
Picking: Spring picking, beginning around the spring equinox (春分, Chūnfēn), end of March. Raw material of highest grades is picked before the Qīngmíng festival (清明, Qīngmíng, ≈ April 5), so-called “pre-Qingming tea” (明前茶, míngqián chá). Picking is exclusively manual.
Picking standard (by grades):
- Special (特级, tèjí): single bud or bud with one barely opened leaf (单芽或一芽一叶初展).
- First (一级, yījí): predominantly bud with one leaf (一芽一叶为主).
- Second (二级, èrjí): bud with two just beginning to open leaves (一芽二叶初展).
Raw material requirements: Shoots must be succulent, intact, uniform in size, without mechanical damage. Picking is done in dry weather. Defective, overripe, and damaged shoots are rejected.

4. Terroir and Cultivation:

Topography and location: Mount Mengdingshan is located in the western part of the Sichuan Basin, within the Qiónglái mountain system (邛崃山脉, Qiónglái Shānmài). To its east rises Éméishān (峨眉山), to the south — the Daxiangling ridge (大相岭), to the west — Jiajinshan (夹金山), to the north extends the Chéngdū Plain (成都盆地). At the foot of the mountain flows the Qīngyījiāng River (青衣江, Qīngyī Jiāng).
Growing altitude: Main plantations — from 800 to 1500 m above sea level; core terroir — around 1000–1400 m.
Climate: Subtropical monsoon, mild and humid. Average annual temperature 14–15°C. Mild winters, moderately warm summers. Key feature — extremely high number of foggy days: 280–300 per year. Frequent mists create natural “shading”: diffused light predominates over direct light, which slows photosynthesis and promotes accumulation of amino acids (especially L-theanine) while simultaneously reducing catechin content — this ensures the characteristic sweet, mild taste with minimal bitterness.
Precipitation: More than 2000 mm/year — one of China’s most humid tea regions.
Soils: Fertile, acidic (pH 4.5–5.6), rich in organic matter. By character — yellow-brown mountain soils with good drainage. Acidic reaction and mineral composition of soils are optimal for tea bushes and give the tea a pronounced mineral profile.

5. Production Technology:

Mengding Ganlu is one of the few green teas that preserves the historical technology of “three firings — three rollings” (三炒三揉, sān chǎo sān róu), dating back to the Ming era. Each stage of firing and rolling performs a specific task: sequential moisture reduction, gradual formation of tight rolling, and awakening of characteristic aroma. Below is a detailed description of each stage.

Picking (采摘 — cǎi zhāi): Manual picking of tender buds and upper leaves according to grade standard (see section 3). Performed in early morning in dry weather.
Withering / Spreading (摊放 — tān fàng): Picked shoots are spread in a thin layer in a well-ventilated shaded room for 4–8 hours. Purpose — remove excess surface moisture, initiate light intracellular processes, soften leaves and prepare them for firing.
First firing — “Kill-green” (杀青 — shā qīng): Main fixation stage. Wok temperature: 140–160°C. Load — about 400 g fresh leaves. Technique — predominantly tossing (抖炒, dǒu chǎo) with a short period of covered steaming (闷炒, mèn chǎo) in the middle of the stage (1–2 min). Duration — 5–8 minutes. Purpose — inactivate oxidases, stop oxidation, remove grassy smell and fix green color. Moisture content at exit — about 60%.
First rolling (头揉 — tóu róu): First straight rolling (推揉, tuī róu) for 2–3 minutes to form basic “strip” shape; then circular rolling (团揉, tuán róu) — about 10 rotations. Light pressure to avoid damaging tender buds.
Second firing (二炒 — èr chǎo): Wok temperature: 100–120°C. Tossing until moisture content reduces to approximately 45%.
Second rolling (二揉 — èr róu): Alternating straight and circular rolling for 6–8 minutes. At this stage tea strips begin to roll tightly. Pressure — from medium to increased.
Third firing (三炒 — sān chǎo): Wok temperature: 60–80°C. Tossing until moisture ~35%.
Third rolling (三揉 — sān róu): First light, then strong; alternating circular and straight rolling 3–4 times for 6–7 minutes. At this stage all tea strips roll tightly, degree of cell wall destruction reaches 60–70%.
Breaking clumps and shaping (解块整形 — jiě kuài zhěng xíng): Rolled tea is transferred back to the wok (50–70°C), first tossed for 3–4 minutes to separate clumps. When moisture drops to ~25%, the master takes the tea with both hands and performs manual rolling (搓揉, cuō róu) — 4–5 rotations, then scatters back into the wok. Operation is repeated many times. When shape is fixed and moisture is 15–20%, temperature is raised to ~70°C and quick final rolling (~1 min) is performed until abundant white down (白毫, báiháo) appears on the surface of tea leaves. After which tea is removed and cooled.
Drying (烘干 — hōnggān): Two-stage: primary (初烘, chū hōng) and secondary (复烘, fù hōng). After primary drying, tea is spread, arranged in small piles and dried to moisture content ~5%. Historically, charcoal (炭火烘焙, tànhuǒ hōngbèi) was used for drying, which enhances notes of roasted chestnut and beans.
Sorting and grading (匀堆定级 — yún duī dìng jí): Finished tea is blended for uniformity, sorted by size and quality, assigned grade.
Technology features: The key distinction of Mengding Ganlu from most Chinese green teas is precisely the method of “three firings — three rollings.” Sequential alternation of heating and rolling with gradual temperature reduction ensures: (a) tight, compact rolling without breaking tender raw material; (b) abundant manifestation of white down; (c) gradual formation of complex aroma; (d) special “warm” nature of tea, noted by Li Shizhen. Deviation from this technology (reducing the number of firings and rollings) leads to the appearance of “chestnut” versions of Ganlu on the market, losing the classic floral-fresh profile.

6. Organoleptic Characteristics:

Dry leaf appearance: Tightly rolled thin strips (卷曲形, juǎnqū xíng), covered with abundant silvery-white down (银毫满披, yín háo mǎn pī). Color — tender green with oily luster (嫩绿油润, nèn lǜ yóu rùn). Leaf intact, bud large, raw material uniform. Externally resembles tightly curled “eyebrows” or “sparrow tongues.”
Dry leaf aroma: Fresh, distinctly floral — orchid notes dominate (兰花香, lánhuā xiāng), complemented by fresh fruit tones (鲜果香, xiānguǒ xiāng) and clean greenness (清香, qīng xiāng). In teas dried over charcoal, there is a warm background of roasted chestnut and young beans.
Liquor aroma: Bright, high, fresh — orchid floral notes unfold most fully, accompanied by light fruity sweetness and clean “green” tone. Aroma is delicate yet persistent (嫩香馥郁, nèn xiāng fùyù), has the property of “lingering” in the cup.
Taste: Mild, refreshing, with pronounced sweetness and fullness (鲜爽甘醇, xiānshuǎng gānchún). In first steeps — delicate and light; in 4th–7th steeps taste reaches maximum richness and roundness. Clearly perceptible returning sweet aftertaste (回甘, huígān) — long-lasting, clean, making the mouth “fill with saliva” (生津, shēngjīn). Bitterness and astringency are minimal with proper brewing. Body of infusion — medium, with silky mouthfeel. Overall balance leans toward “freshness and tasting brightness” (鲜度, xiāndù) with moderate “density” (浓醇度, nóngchúndù).
Liquor color: Yellow-greenish (黄碧, huángbì), transparent, clear, with bright luster (清澈明亮, qīngchè míngliàng). For special grade — color of “green apricot” (杏绿鲜亮, xìng lǜ xiān liàng). White down, separating from leaves, floats in the infusion, creating characteristic silvery “haze.”
Spent leaves (wet leaves): Tender yellow with greenish tint (嫩黄匀亮, nèn huáng yún liàng), intact, elastic, uniform. Buds and leaves are well distinguishable, bright green. Appearance of reddish-brown areas may indicate spoilage or technology violation.

7. Chemical Composition:

Polyphenols (catechins): Tea polyphenol content is moderately high (typical for mountain green teas with partial natural shading). Main components: EGCG (epigallocatechin gallate — main source of bitter taste and antioxidant activity), ECG, EGC, EC. According to research (Yunnan University, 2020), EGCG is the leading component of bitterness with TAV = 1093.37; ECG — with TAV = 245.08. Polyphenol content is somewhat lower than teas from sunnier regions, thanks to frequent mists of Mengdingshan.
Amino acids (including L-theanine): High content — key characteristic of Mengding terroir. L-theanine (茶氨酸, cháānjīsuān) — leading component of “umami” and sweetness; TAV = 8.01. Also significant contribution from glutamic acid (TAV = 5.14) and aspartic acid (TAV = 3.43). Presence of γ-aminobutyric acid (GABA) detected, which enhances the sensation of infusion freshness. Water extract of Mengshan teas reaches 42–46% (with norm for green teas 38%+), indicating exceptionally high concentration of soluble substances.
Alkaloids: Caffeine — moderate content (characteristic for green teas, approximately 20–35 mg/g); TAV = 546.84, contributing significantly to bitter notes. Also present are theobromine and theophylline in small amounts.
Vitamins: Vitamin C (ascorbic acid) — relatively high content thanks to gentle processing; B-group vitamins.
Minerals: Fluorine, potassium, magnesium, zinc, manganese, selenium (content depends on specific site).
Tea sugars (polysaccharides): Elevated content, contributing to pronounced sweetness and taste density.
Essential oils: Form the floral-fruity aromatic profile; their diversity is due to the multi-stage technology of “three firings.”
Unique composition features: Thanks to abundant mists and diffused light, the amino acid-polyphenol ratio (酚氨比, fēn’ān bǐ) in Mengding teas is shifted toward amino acids — this determines the dominance of sweetness and freshness over bitterness and astringency. Research by Chongqing Academy of Agricultural Sciences showed that even tea varieties from other regions, when planted in Mingshan, produce leaves with higher amino acid content and lower phenol-amino acid ratio.

8. Health Properties:

Antioxidant protection: Catechins (especially EGCG) and polyphenols neutralize free radicals, slowing oxidative stress and cellular aging.
Mild tonic effect: Caffeine combined with L-theanine provides smooth, prolonged alertness without sharp stimulation. L-theanine simultaneously reduces anxiety and increases concentration.
Digestive support: Polyphenols stimulate gastric juice secretion, aid in breaking down fatty foods. The “warm nature” of Mengding tea, noted in “Bencao Gangmu,” makes it gentler on the stomach than many other green teas.
Cardiovascular system: Catechins and tea polysaccharides help maintain normal blood lipid levels, help control cholesterol levels.
Immune strengthening: Complex of polyphenols, vitamin C and trace elements increases body resistance.
Oral and vision health: Fluorine and catechins have antibacterial action, beneficial for gums and tooth enamel. Traditional Chinese medicine attributes beneficial effects on vision to Méngdǐng tea (护齿明目, hù chǐ míng mù).
Diuretic and refreshing effect: Caffeine stimulates kidney function, promotes toxin elimination; infusion excellently quenches thirst in hot weather.
Skin condition: Antioxidant action of polyphenols combined with vitamin C may contribute to improved skin tone.

9. Brewing:

Water temperature: 80–85°C (never boiling water — tender raw material is easily “burned,” causing bitterness and killing floral aroma).
Tea amount: 3–5 g per 150–200 ml water (tea:water ratio approximately 1:50–1:60). For gaiwan brewing with short steeps — 5–6 g per 100–120 ml.
Teaware: Ideally — transparent glass cup (玻璃杯, bōli bēi), allowing appreciation of the “dance” of opening leaves and silvery haze of down in the infusion. Also suitable are porcelain gàiwǎn (盖碗, gàiwǎn) for precise timing control, or porcelain teapot. Water — soft, with low mineralization; mountain spring water is considered ideal.
Recommended method — top pouring (上投法, shàng tóu fǎ):
1. Warm glass or gaiwan with boiling water, drain.
2. Fill vessel with water (85°C) to 1/3 volume.
3. Add 3–5 g tea, gently swirl glass, let tea absorb moisture for 1–2 minutes (浸润, jìnrùn).
4. Add water to 7/10 volume. Wait until temperature drops to ~60°C and begin drinking.
5. Each subsequent steep increase time by ~20 seconds.
6. When drinking to 1/3, add water — can repeat up to 3–4 times.
Alternative method (gaiwan, short steeps):
1. Warm gaiwan.
2. Add 5–6 g tea.
3. Rinse — quick steep (optional; for high-quality green tea rinsing is often skipped).
4. First steep: 15–20 seconds.
5. Subsequent: gradually increasing time, 4–7 steeps. Precisely in middle steeps (4–7) taste unfolds most fully.
Tips:
- Don’t brew too long (闷泡, mèn pào) — this will increase bitterness and astringency.
- New tea has “cold” nature; not recommended to drink much on empty stomach.
- Quality of spent leaves — good indicator: tender yellow, uniform — sign of quality; reddish-brown — cause for concern.

10. Storage:

Airtight container (porcelain, glass with fitted lid or tin), protected from light, moisture and foreign odors.
Optimal conditions — refrigerator, in separate compartment, at temperature 0–5°C. Packaging must be maximally airtight so tea doesn’t absorb food odors.
Freshness is critical: aroma and taste of green tea degrade quickly. After opening package, tea should preferably be used within 1–2 months.
Avoid repeatedly removing tea from refrigerator — condensation destroys leaf. Better to immediately divide tea into small portions.
Storage life under proper conditions — up to 12–18 months, but peak taste occurs in first 6 months after production.

11. Market and Price Range:

Price category: Mengding Ganlu belongs to medium-high to premium category. Cost is determined by: earliness of picking (pre-Qingming batches — most expensive), grade (特级 — most expensive), amount of manual labor, reputation of specific producer. Among known brands: Weiduzheng (味独珍), Huangmingyuan (皇茗园), Yuehua (跃华), Lǐzhēn (理真) — the latter positions itself as official brand of Mengding heritage.
Authenticity Identification:
- Buy from verified specialized tea shops capable of providing information about origin, grade and batch. Pay attention to presence of standard marking GH/T 1232-2018 or GB/T 18665-2008.
- Carefully evaluate appearance: genuine Ganlu — tightly rolled thin strips with abundant silvery down, tender green. Presence of fragments, uneven color or absence of down — signs of low quality or fake.
- Check aroma: should be clean, fresh, with pronounced floral notes (orchid). Heavy “roasted” or “hay” smell without floral component — reason for doubt.
- Evaluate infusion: transparent, yellow-greenish, bright. Cloudy, dark or tasteless infusion signals problems.
- Be cautious of suspiciously low price: genuine pre-Qingming Mengding Ganlu special grade cannot be cheap. It’s known that Mengding raw material is often used to produce “Biluochun” and other teas under foreign labels.

12. Recommended Sources:

Specialized tea shops: Look for shops with good reputation, ability to provide certificates of origin and quality. Prefer shops with knowledgeable staff who can explain differences between grades and harvests.
Direct from producers: Some Mengshan tea gardens offer direct sales, ensuring authenticity and freshness. Contact information can be found through Mingshan District tea association.
Verified online platforms: Choose sellers with high ratings, detailed product descriptions, and return policies. Be wary of prices that seem too good to be true.
Tea exhibitions and festivals: Mengding tea is often presented at major Chinese tea exhibitions, providing opportunity to taste before buying and meet producers directly.

13. Comparison with other green teas:

Lǒng Jìng (龙井, Lóngjǐng): Long Jing has a flat pressed leaf shape and a pronounced “roasted” bean-chestnut aroma. Mengding Gan Lu has a twisted form with abundant down and a dominant floral (orchid) profile. Long Jing’s taste is more buttery and nutty; Gan Lu is sweeter and more “dewy.”
Bìluóchūn (碧螺春, Bìluóchūn): Both teas are twisted and downy, and they are often confused. Differences: Biluochun is twisted into tighter spirals and has a pronounced fruity-floral aroma with stone fruit notes. Gan Lu has a looser twist, pure orchid florality, and a distinct “chestnut valley” in the aftertaste. It is known that Mengding raw material is often used to imitate Biluochun.
Méngdǐng Huáng Yá (蒙顶黄芽, Méngdǐng Huáng Yá): A “neighbor” on the mountain, but belongs to yellow teas. Huang Ya undergoes an additional “smothering” stage (闷黄, mèn huáng), which gives a more rounded, buttery taste with reduced astringency and a yellowish infusion. Gan Lu is brighter, fresher, with more pronounced floral aromatics.
Zhúyèqīng (竹叶青, Zhúyèqīng): The most commercially successful Sichuan green tea (brand of Zhuyeqing company). Flat leaf, soft, somewhat “simple” compared to the multifaceted Gan Lu. Gan Lu has more textural complexity due to its twist and down.
Éméi Máofēng (峨眉毛峰) and other Sichuan green teas: Mengding Gan Lu stands out among them with higher amino acid content (consequence of unique microclimate), more complex aromatic profile, and historical depth of the brand.

In conclusion:

Mengding Gan Lu is a tea where two thousand years of history, unique mountain terroir, and refined artisanal mastery converge. The peaks of Mendingshan, shrouded in mist 300 days a year, give the leaf an extraordinary concentration of amino acids—to which it owes that very “sweet dew” in taste that cannot be confused with anything else. The technology of “three roastings and three rollings,” dating back to Ming masters, transforms tender buds into dense silvery “eyebrows” with a multi-layered floral-chestnut aroma.

This tea is an ideal introduction to the world of Sichuan tea cultivation for those seeking a green tea with a soft, enveloping character and minimal bitterness. Brew with not-too-hot soft water, don’t rush with the first cup—and allow the “heavenly dew” to unfold from steeping to steeping, demonstrating ever new facets of tenderness and sweetness.