mengding ganlu tea
light, sweet and floral, mengding ganlu tea is the most poetic of chinese green tea .
this tea was none other than the highest grade tea from the meng mountain - ganlu tea - which means sweet dew .
her name concealed the reasons for her special quality. few people know this, but there are three reasons for her name: mengding ganlu .
mengding ganlu tea is a tea from meng mountain (meng shan), sichuan province in the southwest part of china. meng shan is reputed to be the place where tea was first cultivated. it is yellowish - green tea with sweet aftertaste .
lushui is famous among the musical instruments while tea grown in mengding mountain is old friend
. mengding ganlu is the oldest famous tea in china. it is said that wu lizhen of west han dynasty during the period of ganlu, found the medical effects of wild tea on the top of mengding mountain, then he began to cultivate seven tea trees among the five peaks. therefore, it was popular to plant mengding tea and thus people call him
master of ganlu
. the site of wu lizhen planting the seven tea trees nowadays still exists on the top of mengding mountain in sichuan province. water of yangtze river, tea one the top of meng hill mengding ganlu is mainly grown in the peak. it is one of china' s oldest tea with great reputation，entitled
old friend of tea
,
tea pioneer
. thanks to delicate picking, superb making, beautiful appearance, and excellent quality, literati of every dynasty uttered sighs of admiration increasingly. what' s more, they left lots of excellent poems about it. for example, bai juyi of tang dynasty said in instrument and tea that, lushui is famous among the musical instruments while tea grown in mengding mountain is as intimate as an old friend”. mengding ganlu had won fame since then till qing dynasty, lasting for almost one thousand years .
according to several historical annals, the origin of mengding tea can be traced back to a monk called ganlu puhui in 50 b. c. , who was said to grow seven tea plants in the mountain .
mengding ganlu: this is a fine first flush produced in a farm specialised in fine quality. notice how it is more yellow than other green teas produced using similar methods .
the word ganlu means sweet dew. who can forget the mesmerizing sweet flavors of hers ?
ganlu tea is a tea from meng mountain (meng shan), sichuan province in the southwest part of china. meng shan is reputed to be the place where tea was first cultivated .
we love the tea! your mengding ganlu is of very good quality and value for money. we know that because we have high expectations and are spoilt for good tea! we have tried many different tea (green tea, oolong tea, and pu' er tea) and bought tea from china and singapore; whenever we get to visit these places. we have ordered more mengding ganlu which we are going to share with our friends here. hopefully, they will like it too. in the future, we hope to try your dragon well tea which has been our favourite. right now, we are just going to enjoy the one we have bought !
amongst all the teas i sell, mengding ganlu performs best in low temperature. it is hard to understand why. the biluochun tea has even finer tea buds! all i can think of is that she has a very light body and just needed to be treated be more care !
with an altitude of 1, 450 meters, the west side of meng mountain borders the tibetan plateau. it is here that the mengding ganlu tea grows. local climate is very misty, and the county of yaan is popularly known as the
rain city
.
110 km west of the capital chengdu, the 1400 m summits of mengding (aka mengding shan, mengshan) are only dwarfs standing immediately east of the mountains of the himalayas. the county of ya - an, where mengding resides, is like a smaller basin west of the sichuan basin, and at the eastern edge of the world’s tallest and largest mountain range .
in the high elevation tea gardens on mengding mountain in sichuan province, sweet and tender early spring tea buds are covered with soft, fluffy down. the most coveted batches of gan lu are from the pre - qing ming 1st spring harvesting season, which begins on mengding mountain in the middle of march and ends on april 5th .
mengding ganlu 蒙頂甘露, a rare green tea from mengshan, sichuan 20517 | 8792 jingshan cha 徑山茶, a rare and less well - known premium green tea from the zhejiang region. 20536 | 8760 biluo chun, aka spring snail 碧螺春 is most well - known green tea from jiangsu 20614 | 8956 biluo chun, 碧螺春 green tea, minbei 閩北 (i. e. northern fujian) version. 20534 | 8750
three - stage rolling: most green teas by applying high heat (to halt the oxidation process) and rolling. for the ganlu tea, this process is repeated three times .
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tea at downton - afternoon tea recipes from the unofficial guide to downton abbey (...
zhongleng spring has the tastiest spring water in china. meng mountain has so many fine teas, of which the ganlu is the crown jewel .
from a scale of 1 to 5 this year mending ganlu deserves a 6! last year this tea was ok but this year is exceptional! the sweet taste and the lingering aroma last more than ever after each sip. i can get three infusions from this tea and the first two are indeed amazing! every day was a good calm relaxed and in control day just because i had my tasty mengding tea in the morning. i say was because i have no more mengding tea and julian is out of stock also! i can' t wait to buy more, but in the meantime i have also other types of tea from julian that waits for me to enjoy them. thanks julian for providing really good quality tea in my life .
i' ve been enjoying the tea very much. i asked my co - worker if she wanted to stay for a cup of tea and she did. i made us a pot of the mengding ganlu tea. both of us were simply amazed with it' s beautiful aroma sweet taste. my co - worker who has never tasted this quality of tea was taken aback with the experience and so was i. it' s incredible how a great cup of tea can make a difficult day better and a good day even more so. thank you so much for making this wonderful tea available. i will look to you as my primary source for tea from now on .
a good one is always hand - roasted, curly with a high proportion of downy shoots and tiny young leaves. mengding ganlu is a most full body green tea with good sharpness and depth, and yet the overall impression is smooth and delicate. fine, clean, orchid aroma with a sweet fruity accent. mellow liquor with silky texture. fine sweet aftertaste. highly recommended .
i think i perfected mengding ganlu brewing 100 cc of filtered tap water to 400 cc of boiling water, add to a thimbleful of leaves, then another 1 / 4 ratio of 500 cc water. i get a perfect pot everytime, no more fish cooked with rubber tire smell due to too much tea leaves. i am glad, as i cannot afford future expensive tea purchases, mengding ganlu is much more affordable. my cup is the one i use for measuring, it has measuring lines and is tempered - it is a 2 cup capacity pyrex mixing cup. my teapot is a primula 4 cup (thank amazon for the research material), future one will be a bodum assam 4 cup. silver needle is also way more palatable, now that i started with only a small amount of tea. dragon well is still best with a small amount of tea in a small amount of water .
mengding mountain gan lu is cultivated in the vicinity of the original tea gardens at gan lu si temple, where wu lizhen is reported to have planted the first cultivated tea bushes in china around 53 bc. this tea was enjoyed by song dynasty emperor xiaozong (r. 1162 - 1189), who gave wu lizhen the title master of sweet dew .
mengding mountain is one of the earlier tribunal tea areas, dating back to the tang dynasty (618 ~ 907 a. d .) and continued to be imperially appointed through later dynasties. like many other production areas, it benefited from the policy of employing loose tea as the national tea form to had come up with its own processing style in the 16th century .
how much tea did you use? how long was it steeped for? this tea was sent to you for review .
i think i have tried all of your green teas. my two favorites are mending ganlu and biluochun. the 2013 teas are the best i have had. with the mending ganlu, i find that the water temp (70 degrees) and the proper steeping time are crucial. when brewed correctly it is beyond perfect. i will continue to order this tea. personally i prefer only one brew. i have tried more but find the taste quite degraded. t i brew my mending ganlu with filtered water only, and that i do not drink it immediately, but let it cool for about a minute. then i sip it slowly, savoring each mouthful. as far as the mending ganlu is concerned it is at least a 5 since that is the highest your rating system has .
brewing difficulty: easy best season to taste: summer origin: mengding mountain of mingshan county in sichuan province shape: curl shape and obvious fuzzy tips. liquid: yellow green and bright. aroma: fresh, tender and fragrant. taste: sweet and cool. brewed tea leaves: yellow green and soft. weight: 100 g (3. 53 oz) recognizing: there are various mengding famous teas, such as ganlu, huangya, shihua, yuyechangchun and so on. among them
ganlu
is the best. its quality characteristics are beautiful shape, uniform leaves, tight and curl fuzzy tips, tender and green color, thick aroma, and sweet taste. the liquid is yellow and green, clear and bright. and brewed tea leaves are even, fresh and bright. brewing method: top - putting brewing method is appropriate. water temperature: 75℃ - 85℃ is appropriate. tea sets: porcelain and pottery wares are best, followed by the glass. storage: put mengding ganlu into the food packaging bags which is thick and with high density and high pressure without unusual smell. then put them into the freezer or cold room. temperature should be controlled between 3℃ to 6℃. metal tins, boxes, cans and sealed bag are also appropriate. place them in a cool dry place at a low temperature .
so much about tea, as the heisses acknowledge, is lost to prehistory. a definitive account of tea is just not realistic .
feeling guilt for inconveniencing the cat aside, it is time to move to day two of the gramercy tea week with mengding ganlu green tea, a delicate, fluffy, green from sichuan and a fairly recent discovery for me (recent as in the first time i had this type of tea was only about a year ago .) i’ve developed a real love for teas from sichuan, and this tea has become a favorite. the aroma of this tea is vegetal, blending sauteed bok choy, artichokes, bamboo leaves, cut grass, and a touch of fresh broccoli. alongside the veggie notes is a nutty starch quality blending cooked rice, sesame seeds, and the most distinct aroma of water chestnuts i have ever run into short of smelling a water chestnut !
the quality of tea lasts longer if it is kept in the fridge. however we strongly recommend you not to keep tea in the fridge. when tea is withdrawn from the fridge, there is usually condensation. once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. the higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea .
yin na illuminates the traditional culture of tea in china, and gives practical advise on selecting, brewing, and enjoying the perfect cup of tea .
very well researched and clearly explains the complex subject of tea. highly recommended .
the meng ding gan lu is one of the representatives of sichuan tea. some literature said that this tea had 2000 years of history. according to the history, tea was planted since b. c. 50. during han dynasty, there was green tea processed by the monks. at that time, only the temple had the organization and sufficient work force, and normally they were appointed to produce the tribute tea for emperor. in the past, the excellent quality of the teas from meng ding mountain was ahead of other teas. in year 813, the record mentioned that about 40 types of tea were regarded as the tribute tea, and tea ranked first was the tea from meng ding mountain in sichuan .
around march, the picking season begins. during the early morning of the buds are picked very early in the morning while it is still very chilly and still dew remaining on the grass. this certified organic tea uses mostly tender tea buds, which are then carefully curled during processing. while the tea buds are very tiny, the unique character of the tea bush creates a bright green tea color, fresh rich flavor and highly nutritious tea, even while using a small quantity of tea. enjoy the sweet chestnut aroma and lingering sweet aftertaste of sweet dew .
whether it' s a delicate green tea or a bracing assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, east and west. in this sweeping tour through the world of tea, veteran tea traders mary lou heiss and robert j. heiss chronicle tea' s influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage. the story of tea begins with a journey along the tea trail, from the lush forests of china, where tea cultivation first flourished, to the buddhist temples of japan, to the vast tea gardens of india, and beyond. offering an insider' ­s view of all aspects of tea trade, the heisses examine camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. they profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. sharing the latest research, they discuss tea' s health benefits and developments in organic production and fair trade practices. finally, they present ten sweet and savory recipes, including savory chinese marbled eggs and green tea pot de crâme, and resources for purchasing fine tea. vividly illustrated throughout, the story of tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years .
copyright© 2006 - 2018 amazing - green - tea. com. all rights reserved .
this is a very special tea for lovers of sweet, distinctive, regional and seasonal china green teas. do not wait too long to order this tea, as it sells out every year !
brew her the same way as biluochun tea using hot water of 160 fahrenheit (70 degree celsius) and dropping the tea buds into the water. she comes best with low temparature and long infusions .
i have been buying from tea hong for over 3 years. they are not onl ...
it is also very nice to brew this tea in the long glass as above photos. in particular, i suggest this method if you want to drink tea at work or when you do not have enough time to all the way prepare tea using teapot. all you have to do is to put one tea spoon equivalent quantity of the leaf and pour hot water that temperature is at around 80 degree c. once you finsh drinking tea, you can refill the glass with hot water over and over again .
these tiny buds yield a refreshing tea that possess a slightly - earthy / nutty taste punctuated with beguiling, delicate sweetness and a lovely floral aroma. despite the small size of the leaves, this tea delivers a satisfying cup. this very appealing quality has earned this tea the name, gan lu, or sweet dew .
this season we have the 250 gram, paper - wrapped option which is the ‘original’ packaging that is how tea customers purchase this famous tea in china. we will have several teas in this traditional packaging in 2018 .
once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness. from the medical point of view, it is safe to consume the tea even if it is kept for a few years. however the freshness disappears if it is kept for too long. tea must be tightly sealed before it is kept. tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity. tea should not be kept in the kitchen as the environment is very humid. avoid enclosed area such as inside the cupboard or drawer as these places are damp. also avoid opening the bag of tea in humid atmosphere. it is recommended to open the bag during a sunny day or under air - conditioned atmosphere. once tea leaves absorb moisture, deterioration of tea will be triggered within a few days. tea will then give an astringent taste, sometime it tastes sour. the fresh aroma also becomes weaker .
in two lines, it captures the locations of two tea paradises: zhongleng spring (中泠泉) and meng mountain .
this is the oldest temple situated in meng ding mountain. this is where the history of green tea has began .
1. measure 1 table spoons of tea leaves for 500ml of water. 2. pour the water into a glass jar or bottle and leave it for more than 1 hour. . it is also a good idea to put the tea leaves directly into a pet bottle. 3. gently sway the container in order to get an even concentration. 4. usually the taste of tea gets thicker when it is brewed for more than a few hours. in this case, pour in additional water. eventually tea can be brewed more than 1 liter per 1 table spoon of tea leaves .
in term of look and taste, she reminded me greatly of biluochun tea with her very fine tea buds. due to the large surface area, the best result is achieved by steeping in medium temperature water for 5 minutes or more .
there is plenty of interesting information in this book. i am an avid tea drinker and gained knowledge from this book .
meng ding mountain in southwestern china is famous not only as the hometown of panda bears but also as where tea was first cultivated at gan lu si (sweet dew temple). this tea was cultivated at this taoist temple over two thousand years ago, hence the name gan lu (sweet dew). it has been a tribute tea since the tang dynasty .
sculpture of wu li zhen in sichuan province. he is the first human being to plant tea here 2200 years ago .
chinese spring green teas are categorized by four seasonal designations indicating which time in the spring the tea was picked and manufactured. the earlier the tea is plucked the smaller the yield of that tea will be and the more expensive the tea will be. the earliest plucked teas are the most desirable for sweetness and delicacy, and the fever for these teas is high in china as well as in the west. chinese spring green teas are only plucked once a year in their designated harvesting seasons .
julian, i am sorry for my previous arrogance. i was silly enough to think that nothing comes close to my tribute dragon well tea. but this tea i have just tasted - it is really good, so amazingly sweet and refreshing .
the tea plants produced only a tiny quantity of leaves each year, but were famous for being able to cure every illness .
despite the extremely spicy hot diets of the local population — children have raw chili peppers by the pod to chow down noodle with for their afternoon snacks — the overall sensation of tea produced here is fine and mellow. however, do not waste the finesse of this tea by coupling it with strong tasting food. this tea goes well with sweets, such as cakes and chocolates, but is very nice as is. this reflects well its tradition as a monk’s tea used in meditation and during intellectual activities .
urltoken the story of tea: a cultural history and drinking guide ebook: mary lou heiss, robert j. heiss: kindle store
the mountainous, misty country of the sichuan province sprinkles the history of china with records of tea for thousands of years, amongst heroes, poets, warlords, politicians, mysteries, adventures and material richness. people debate whether tea, as an agricultural product, originated from this place or the neighbouring province of yunnan. however, it most certainly is the first province with locations officiated for imperial tea reserves .
this is a lesser known, but finest green tea. it is one of the very few green teas that i personally have a liking of .
most of green teas can be brewed in cold water. the higher the grade of tea, the more suitable it is with cold water brewing .
come rain or shine in edwardian england, everything stopped for tea. downton abbey was no different, so what would they have eaten upstairs and down ?
meng ding mountain in southwestern china is famous not only as the hometown of panda bears but also as where tea was first cultivated at gan lu si (sweet dew temple). this tea was cultivated at this taoist temple over two thousand years ago, hence the name gan lu (sweet dew) .
1. measure 4 - 6g of tea leaves for 200ml of water. 2. pour water into a clay teapot and brew for 3 minutes. 3. for second brewing, brew for 20 seconds. alternatively you can also switch to hot water from second brewing onwards, if you wish. if using hot water for second brewing, pour boiling water and brew for less than a few seconds. since tea leaves are very cold and wet, the temperature drastically drops to less than 60 degree celsius. the benefit of cold water brewing is tea can last for a whole day and the taste is refreshing with a natural sweetness. thanks to the cold water extraction, the level of caffeine in tea is very low. you would not suffer from sleepless nights. even kids can enjoy this tea .
for your information, these simple sealing methods are not sufficient. when the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure. air will be drawn from outside and condensation will occur. in addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently. if tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves. based on our experience, 12 hours is not long enough. we may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect .
however recently the meng ding mountain is becoming a very famous tourist spot and is always crowded with visitors. most of the tea gardens depend on the direct selling of their teas to the tourists on the spot. if they are mainly dealing with tourists, the quality of tea won' t be important. most of the tourists somehow does not really know how to judge the quality. they are happily buying tea on the spot believing that they are paying for the very authentic and excellent quality .
one of the best books i' ve read so far on tea. very easy to read, very informative and obvious heiss knows what she' s talking about .
no chemical fertilizer, pesticide, or herbicide was used in the production of this tea. click here to read more about our promise to fair trade and the environment .
the geographic location gives this area its microclimate — even mistier, lesser sun than the misty province itself, and yet cooler because of the altitude and taller mountains on the south — perfect for slow - grow tea. the tea bushes here, especially those at higher top, are never nearly half a meter tall, and the leaves tiny .
the main character of this tea is its sweetness that spreads over from the mouth down to the throat. the tender leaf gives a clear liquor, intense floral note with hints of nut undertones, and leaving a very sweet lingering taste that lasts for a long time. this tea is also very nice if you brew it with cold water .
about 1, 200 years ago, monks would report to the local government, to alert the officers it was time to make tea. five days before the processing would begin, the government officer would live in the temple for five days, eating vegetarian and bathing thoroughly to cleanse his body before touching the treasure from the gods. on the morning of picking, they would set off fire crackers in the field to “wake up” the tea. now, there are about 20, 000 workers who are involved in processing this tea each year .
while many of china’s teas have been in production for centuries, gan lu is considered to be one of the oldest green teas in continuous production. it is an important early spring tea since it became an imperial favorite during the tang dynasty (960 - 1279). the harvest of gan lu is small and most of the production is consumed domestically or in east asia. we are thrilled that again in 2018 we have obtained this excellent pre - qing ming tea for our customers. many of you have become loyal fans of this tea over the years .
the name ganlu translates to sweet dew, and you know, it is a pretty apt name, the sweet and green taste is reminiscent of morning dew on plants. the first steep is thick in the mouth, with a slight tickle from all those fuzzy trichomes, it starts with a mildly savory quality of lima beans and cooked brussels sprouts. it them moves to notes of edamame and artichoke, with a sweet finish of snap peas and water chestnut. the aftertaste is also snap peas and lingers for a short time with a sweet vegetal quality .
this marvelous book belongs in every kitchen with essentials such as the joy of cooking. it is impossible to earnestly think of oneself as a tea drinker, much less serving the ...
it is also advisable not to use fresh tap water. the intensity of after taste becomes stronger if water is kept overnight. keeping water with stones or inside clay jar will increase the content of minerals. however, you need to confirm whether or not the water kept inside particular jar or with stone is suitable with your tea or tea equipment (such as teapot). if water jar carries certain minerals like copper or zinc, it will rather spoil the taste and flavor of tea. for this, you need to confirm with experiment on try and error basis .
of all the books i' ve read about tea ,
the story of tea
( 2007) by heiss & heiss is one of my favorites! it would make for an excellent textbook in any class or lecture about tea. it contains an abundance of information, with beautiful photographs throughout the book, many of which show cups of brewed tea along side the dry tea from which it was brewed. their information is up - to - date, very precise, and the majority of time, very accurate. for instance (with the exception of puerh tea), they make no bones about other tea dealers who misinformingly speak about
fermentation
instead of correctly mentioning
oxidation
, telling the reader to
run, not walk
from such dealers! it is some very good advice indeed. with so much information, i only detected a few errors, which were unfortunate, but perhaps unavoidable. for example, huang shan mao feng, a famous green tea from china, is listed on page 163 as a yellow tea. on page 219, the book states that alishan produces oolongs grown at the highest altitudes of any tea in taiwan, when in fact the highest plantation is located at da yu ling, part of the lishan range in central taiwan, with the highest peak located in the yushan range, adjacent to the alishan mountain range. also, the book states that bai hao
oriental beauty
oolong is oxidized 35 to 40 percent, although it is oxidized closer to 70 percent, a fact that heiss & heiss themselves correct in their subsequent
the tea enthusiast' s handbook
( 2010). still, these errors are fairly insignificant when compared with everything else that is right about this book. as an engligh tutor, what actually bothered me the most was the overusage of split infinitives (
to be
verbs separated by an adverb) and the grammatical errors when saying
different than
instead of correctly stating
different from
in sentences using comparisons. yet again, these are only minor and should not detract too much from the overall quality of this predominately very well - written, beautifully illustrated, highly researched, and extremely informative book. it would be a great addition to the library of any tea connoisseur or enthusiast .
this is probably the only tea i would drink in the evening. soothing and refreshing, she would lift my spirit and brighten my eyes after a long hard day' s in the office .
i love this tea! good quality, reasonable price, great service! not only is the taste delightful, but i also feel really good after drinking it. so glad i found it !
the quantity of tea leaf can be calculated by a formula that
divide the volume of water by 5
. for example: the volume of teapot = 200ml; 200ml / 50 = 4g. you need to measure 4g of tea leaves for 200ml of water. as opposite to the traditional brewing method, the modern style uses more volume of water. a teapot with the size about 150 - 220ml is just nice for one person .
pre - qing ming teas are the first teas plucked each new spring season. depending on the location and altitude in each tea - producing region, leaf plucking can begin as early as the middle week of march and continue until april 5th .
“i…am a monster. i have my three desks set up as a sort of cubicle, giving me access to my computer, xboxone, tea desk, and painting station all at once (since i am always doing a million things at... ”
tea guardian and the urltoken website are founded and operated by leo kwan and his team from their base in hong kong reaching out to the world. in case you need to contact us, please use this email form or any other form in the contact menu .
teaware: 16 oz. glass or porcelain pot amount: 1 tbs (4 grams) of tea leaves water: 185°f filtered water infusion: first infusion at least 2 minutes. the leaves are good for 5 infusions. add a little more time for each subsequent infusion .
as a result, most of the producers in meng ding mountain emphasize the quantity rather than the quality. they over use the fertilizer and trim the tea tree in order to increase the output. nowadays, it is very difficult to find the quality meng ding gan lu .
i…am a monster. i have my three desks set up as a sort of cubicle, giving me access to my computer, xboxone, tea desk, and painting station all at once (since i am always doing a million things at once .) well i was sitting at the computer and rolled my chair straight back to get some tea…and heard a noise. i was unaware that espeon was sleeping on the floor behind my chair, so i just smooshed my chair right into her. she is fine…glaring at me…but fine, and i feel like a jerk, sorry espeon .
the production process still used today reflects that history — an intricate cross - stepping of the ancient baking technique with the 16th - century - trendy wok roasted technique. the delicate hand work and micro steps couple with the unique pluck quality to have yielded the delicately incredible taste of this green tea .
in you are using tap water, it is necessary to filter the water using an activated carbon filter. if not, you wouldn’t be able to enjoy the authentic taste of tea. chlorine is added to tap water in order to sanitize bacteria. this chlorinated water will also harm our body cells. concerning about our health condition, it is very important to remove chlorine from drinking water. the most effective method in removing chlorine is to install an activated carbon filter. this type of filter is designed for removing organic substance. it will remove not only chlorine, but also other harmful substance such as contaminated pesticide. the activated carbon filter can be easily obtained from the common hardware shop in most countries. if activated carbon filter is not available, please place a charcoal inside the water and leave it for over night. the material composed of activated carbon filter is made of ground charcoal. the difference is that activated carbon filter contains much finer particles and hence it has extremely large surface area for a better efficiency in filtration. we do not suggest ro water (reversed osmosis water) or distilled water. this water carries no mineral, the taste and flavor of tea tends to be very unstable, unless you have very superior quality tea and tea equipment .
this book is absolutely gorgeous. i am an avid tea drinker and originally checked out this book from my local library. i loved it so much, i hated to return it and knew i had to have my own copy. it is beautiful, comprehensive and really well researched. i highly recommend getting the hardback edition .
gan lu is potentially a sensitive leaf depending on the weather conditions at harvest. you may find that you need to use hotter or cooler water than what you normally use for an early spring green tea. being considerably inland, gan lu is often among the earliest of the green teas harvested, some years rivaling yunnan for the earliest production .
meng ding gan lu is produced in the ming shan county. ming shan county can be reached within a few hours' drive from chengdu city. in ming shan county, there is meng ding mountain and this mountain crosses another county called ya - an. meng ding gan lu is processed from the tea planted at the peak of this mountain. the highest peak of meng ding mountain is up to 1440 m a. s. l .
great book, the clear, concise wording and well thought out phrasing lead to an interested and well informed reader. i enjoyed the book, learned a few new things, and have even purchased some of their recommended teas. they definitely know what they are talking about! i have told all my tea drinking friends about this book and even given a copy as a gift. i have read all of the books i can find by these two and have enjoyed them all. a worthwhile purchase and read, without a doubt .
the fresher tea character is a result of the complex process — the leaves are roasted in the wok four times with curling and kneading in between before subjecting to a final baking. the curling and kneading give the tealeaves its appearance and break some of the leaf tissue so the subsequent low heating converts the leaked juice into aromatic substances. not only do these artisans highly skilled in manipulating the tiny leaves, but they have to know quite preciously what they are doing in controlling the gradually lowering heat to maintain the fresh and clean taste while having to dry them. all with the bare hand on the big metal wok !
because of the above reason, for us it is very important to visit the local producer and purchase this tea on the spot. although our purchasing quantity is not very high, we are visiting ming shan county in order to maintain the consistent quality. the process of meng ding gan lu is similar to that of bi luo chun: in early spring, the young bud is hand - plucked, pan - fried, hand - rolled and then dried. however, as compared to bi luo chun, you can obtain a higher quality of meng ding gan lu at the same price range, since meng ding gan lu is not as famous as bi luo chun .
in the long run, you may observe a thick layer of scale accumulated inside your kettle. our mother usually taught us to wash and remove it with citric acid. but please do not even try to remove the scale. scale consists of minerals that exist in the water. the mineral composition is reflected from the water you used. if you remove the scale, the mineral ion balance between scale and water is destroyed. this balance is called buffer effect in science. the flavor and taste will seriously run out and you won’t be able to get previous taste and flavor for a long time. it is also important to stick to the same type of water whenever brewing tea. if source of water is changed, it carries different type of minerals. it will affect the mineral ion balance too .
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price & size: aaa grade (2018) - 50g (1. 8 oz) - $ 19. 00 aaa grade (2017) - 50g (1. 8 oz) - $ 10. 00
for more than 1, 000 years from tang to qing dynasty, she achieved an impossible record. every year, she was chosen as one of the tribute teas for the emperor' s consumption .
they are the culmination of two things: stringent harvesting and highly complex handcrafting process .
one bud with one adjacent leaf covered by downy white hairs: you can see this with our aaa grade .
her special qualities explains why she is the beverage of choice for chinese foreign embassy during important country functions .
an aaaa graded tourist area, the mountain is the winners of many awards .
a reputed oxygen warehouse, the mountain is 90% forested. a 1999 study determined that she contains the highest concentration of negative oxygen ions of the entire china .
the mountain is also dotted with countless waterfalls, highly enriched spring water, reservoirs and temples .
to your right you can see a picture of this aaa grade, coming from the first harvest of meng mountain .
she is light, sweet and floral, a bit like mountain dew. and when i get it right - a wonderful long aftertaste .
we have a small amount of leftover from the 2017 crop that have been discounted for quick sale. quality of last year' s crop is still high as we store all our high grade teas in freezer under - 20 degree celcius for maximum freshness. we are confident you will be happy with the quality .
the five most detailed customer reviews are shown below. alternatively, you can read all reviews .
boiling water would not cause bitterness, but can result in greater astringency. you are also less likely to get the floral aroma and long aftertaste .
the first cup kisses away my thirst, and my loneliness is quelled by the second. the third gives insight worthy of ancient scrolls, and the fourth exiles my troubles. my body becomes lighter with the fifth, and the sixth sends word from immortals. but the seventh —oh the seventh cup— if i drink you, a wind will hurry my wings toward the sacred island .
finer batches are made always in early spring, between early to mid - march and processed immediately after plucking, like all other fine teas .
beware: there are selections out there with strong nutty aroma and strong, short taste. they are not a representation of this label .
i had been out of honey orchid supreme for over half year and bough ...
. wow... brought the most beautiful gaiwan and cups. the online stor ...
choose an option 8. 8 oz (250 gr) paper parcel 4 oz 8 oz 16 oz 2 oz sample (14gr) clear
pre - qing ming: 1st spring harvesting season from end of march to before april 5th .
pre - qing ming teas command the highest prices because the demand for these teas outpaces the supply each spring. this is especially true for famous teas such as gan lu, long ding, longjing, lu shan, tai ping hou kui, and zhu ye qing .
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thank you for visiting hojo website. if you have any enquiry, please feel free to get in touch with us at
for boiling water, please do not use aluminum or copper kettle. it spoils the taste of water. we suggest using kettle made of iron, stainless steel, tin or glass .
cool down the boiling water to 80 degree celsius. use the same temperature for a series of brewing until you feel the taste no long remains. finally, you can use boiling water to bring out the remaining taste and flavor .
for sencha, the first brewing period is 1 minute. the second brewing must be less than a few seconds. the third brewing is the same. from the forth brewing onwards, increase to additional 10 seconds for the each subsequent brewing .
clay teapot and tetsubin makes the taste of sencha even better. it is mainly because of the iron that is released from the equipment. in particular, the iron enhances the depth of after taste .
only if customer prefer other option of payment, we suggest
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the shipping fee to oversea by small air parcel happens to be even cheaper than domestic shipping fee in japan .
for your information, some countries, eu in particular imposes custom duty. we need buyer to bare the duty.
ganlu tea is a tea from meng mountain ( meng shan ) , sichuan province in the southwest part of china . meng shan is reputed to be the place where tea was first cultivated . according to legend , a taoist master wu lizhen ( 吴理真 ) first planted seven tea bushes on meng mountain during the ganlu era ( 53-50 bce ) of emperor xuan of han dynasty . prior to this , tea were picked from wild tea bushes . after he died , the tea was called " tea of the immortals " ( 仙茶 ) . buddhist monasteries were later established on the five peaks of the mountain , and from the tang dynasty to the qing dynasty , 360 tea leaves were picked and prepared each spring by the buddhist monks to be presented to the emperor . the tea was used as ceremonial offering by the emperor . wu lizhen was conferred the posthumous honorific title of master of ganlu ( meaning " sweet dew " , full title ganlu puhui miaoji dashi 甘露普惠妙济大师 ) by emperor xiaozong of the sung dynasty , from which the tea acquired its name . before the mid-tang dynasty , tea from the meng mountain was rare and highly prized ; and as demand grew , more tea bushes were planted . mengding ganlu is one of the teas produced in the meng mountain and it is a green tea , other teas from meng mountain include " mengding huangya " ( 蒙顶黄芽 ) and " mengding shihua " ( 蒙顶石花 ) which are yellow teas . according to the 16th century scholar li shizhen who compiled compendium of materia medica , tea produced from meng mountain is " warm and able to take charge of disease , " unlike other kinds of tea which are generally cool in nature . 
ganlu tea is a tea from meng mountain (meng shan), sichuan province in the southwest part of china. meng shan is reputed to be the place where tea was first cultivated. according to legend, a taoist master wu lizhen (吴理真) first planted seven tea bushes on meng mountain during the ganlu era (53-50 bce) of emperor xuan of han dynasty. prior to this, tea were picked from wild tea bushes. after he died, the tea was called " tea of the immortals " (仙茶). buddhist monasteries were later established on the five peaks of the mountain, and from the tang dynasty to the qing dynasty, 360 tea leaves were picked and prepared each spring by the buddhist monks to be presented to the emperor. the tea was used as ceremonial offering by the emperor. wu lizhen was conferred the posthumous honorific title of master of ganlu (meaning " sweet dew ", full title ganlu puhui miaoji dashi 甘露普惠妙济大师) by emperor xiaozong of the sung dynasty, from which the tea acquired its name. before the mid-tang dynasty, tea from the meng mountain was rare and highly prized; and as demand grew, more tea bushes were planted. mengding ganlu is one of the teas produced in the meng mountain and it is a green tea, other teas from meng mountain include " mengding huangya " (蒙顶黄芽) and " mengding shihua " (蒙顶石花) which are yellow teas. according to the 16th century scholar li shizhen who compiled compendium of materia medica, tea produced from meng mountain is " warm and able to take charge of disease, " unlike other kinds of tea which are generally cool in nature.
ganlu tea is a tea from meng mountain (meng shan), sichuan province in the southwest part of china. meng shan is reputed to be the place where tea was first cultivated. according to legend, a taoist master wu lizhen (吴理真) first planted seven tea bushes on meng mountain during the ganlu era (53-50 bce) of emperor xuan of han dynasty. prior to this, tea were picked from wild tea bushes. after he died, the tea was called " tea of the immortals " (仙茶). buddhist monasteries were later established on the five peaks of the mountain, and from the tang dynasty to the qing dynasty, 360 tea leaves were picked and prepared each spring by the buddhist monks to be presented to the emperor. the tea was used as ceremonial offering by the emperor. wu lizhen was conferred the posthumous honorific title of master of ganlu (meaning " sweet dew ", full title ganlu puhui miaoji dashi 甘露普惠妙济大师) by emperor xiaozong of the sung dynasty, from which the tea acquired its name. before the mid-tang dynasty, tea from the meng mountain was rare and highly prized; and as demand grew, more tea bushes were planted. mengding ganlu is one of the teas produced in the meng mountain and it is a green tea, other teas from meng mountain include " mengding huangya " (蒙顶黄芽) and " mengding shihua " (蒙顶石花) which are yellow teas. according to the 16th century scholar li shizhen who compiled compendium of materia medica, tea produced from meng mountain is " warm and able to take charge of disease, " unlike other kinds of tea which are generally cool in nature.