2020 Mengding Mao Feng green tea

Mengding Mountain Mao Feng


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Green Tea


Mengding Mountain Mao Feng


Grade: Supreme

Oxidation: none

Manufacture: hand-rolled, shaped in a tea firing pan, and basket-fired over charcoal



Appearance: long, elegantly-slender leaf with a perfect twist & roll
Flavor: brisk and dry, mineral-stone flavor, early-spring freshness
Aroma: fresh, high-elevation clarity, pleasantly sharp, uniquely vegetal aroma
Liquor: bold, medium jade-green colored tea liquor


Mengding Mountain
Sichuan Province, China

2020 Yu Qian / Before the Rains
2nd Spring Harvesting Season
(April 5th-April 20th)


China Spring Green Tea:


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.


– Early spring plucked teas:


Pre-Qing Ming tea: 1st Spring Harvesting Season from end of March to before April 5th.


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.


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.


Yu Qian /Before the Rain tea: 2nd Spring Harvesting Season from April 5th to April 20th


– Late spring plucked teas:


Gu Yu tea: 3rd Spring Harvesting Season from April 21st to May 6th


Li Xia tea: 4th Spring Harvesting Season from May 7th until May 21st

Seasonal Teas Explained

Use 2 teaspoons (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each
Water temperature should be 160°F-170°F (cool)

Mengding Mountain Mao Feng is one of the most special green teas that Tea Trekker will have in 2020!

Back after a year’s absence! And one of the highlights of our 2020 collection of exquisite spring green teas…

This is a very unique and special tea. It is one of the green teas that we are most excited about this season and we trust that you will be too. The overall taste sensation of this tea is mineral-stone, crisp & clean with an underlying layer of sweetness. It is a classic Western China green tea, although one does not often have the opportuinity to taste this style of tea outside of western China. Mengding Mountain Mao Feng  has a cool and bracing quality that affirms its high plateau origins – its magnificent terroir – and expresses the chilly early spring weather during which time the tea bushes on Mengding Mountain first flush with tender new buds (often in the snow!).

This pluck of 2020 new harvest Mengding Mountain Mao Feng was gathered in mid-April 2020, which puts it well into the Yu Qian harvest period, unusual for this region, because Sichuan Province warms early in most years. The weather in Sichuan has not been finicky at all this spring; however, the early leaf just did not have the concentration of flavor that we were hoping for, so we gambled on waiting a bit to try to find that ‘sweet spot’ of the harvest. This would be the point at which the mao feng pluck would still be young, tender, small and fresh, but would also exhibit some adolescent vigor and complexity.

This year’s harvest has a flavor that is well-concentrated, exceptionally fragrant (when steeped, but not the dry leaf), is stunningly delicious and full of life. It has a very dry refreshing quality to it that is superb. The shape of this tea’s leaf is precise and quite even, because there was the perfect amount of moisture this spring to plump up the cell structure to the optimal size (like the perfect peapod!). The color of both the dry and re-hydrated leaf is outstanding – a green that is quite unusual and that could only be produced in a natural, plant-based material. In the ‘olive green’ family, it is very unique. This is one of the most beautiful of Chinese teas. Because this tea is so special, we will definitely sell out of it. We recommend not waiting too long to place your order.

We have been able to hold the price at close to what it was two years ago (we did not have it last year)  – this is very exciting given the world-wide demand for premium tea and the competition that we find ourselves in for special teas such as this.

Mengding Mountain teas are a glorious springtime phenomenon. Arguably most well-known for its Huang Ya (yellow tea) and the various types of ‘Bamboo Tips’, it is a venerable location in the history of cultivated tea.

Mengding Mountain tea production is small and the season begins early in the unusual micro-climate of Sichuan province.

Mengding Mountain is located on the Tibetan Plateau in NW Sichuan Province. It is considered by tea historians to be the birthplace of cultivated tea in China. Mengding Mountain is situated northwest of Mt Emei, one of the four sacred mountains in Chinese Buddhism.

When we visited the Mengding Mountain tea gardens, temple, and tea factories one spring, there was fresh snow on many tea gardens from an overnight storm the night before (when we had arrived also). What an experience to walk past the garden’s scolding ‘guard’ monkeys (actually Tibetan Macaques) onto a famous tea mountain in the fog, the tea bushes covered in ice and snow! The temple supervisors lent us lead ‘crampons’, in order to navigate the treacherous paths that guided us past those gregarious (and hungry) monkeys to our destination: exquisite and well-hidden, lush tea gardens…dusted with a fresh snowfall. The Bamboo Tips and Mao Feng teas that we observed being manufactured later in the day (and the next day) were just a bonus at the time, because we were there to see the production of Huang Ya, but those 48 hours have, over the years, become an integral part of our early knowledge about tea terroir.

click here to read Mary Lou’s post from our first trip to Western China