I put the tasting notes on my blog and there are more photos:
http://gingkobay.blogspot.com/2010/04/meng-ding-snow-bud-xue-ya.html
Let me say first that I do love this tea very much. I will describe all the great features of this tea first, and then tell a little about my mixed feelings about this tea.
Mount Meng is one of the most famous tea mountain in China with probably the longest culture history. In ancient time, people believed “brewing Meng Ding (top of Mt. Meng) tea with water from the center of Yangzi River” is the highest level of tea enjoyment. The harvest standard of Snow Bud on top of Mt. Meng is, when there are only 5% of the tea bushes start budding. It takes about 80,000 tea leaf buds to make roughly 500g of the final tea product. A skillful tea harvest worker may well spend half a day to get just enough tea leaf buds to make 100g final tea product.
Dry tea leaves – they should actually be called tea buds!
I’ve just realized that I had been anal about NOT using a scale. Although I use a scale to weigh tea all the time for other people, I never knew the exact amount of tea I used in each cup! So today I thought I would just use a scale, at least once :-D It turned out I used 2.5g leaves. It’s about just right amount for me. So I think up to 3g tea in a mug will be ok. More than 3g will make the mug too crowded with tea leaves.
I used the middle-throw method (中投法）as described in the post about Long Jing.
I am obsessive about the view of tea leaves in water!
The taste: light vegetal, with sweet aftertaste. It feels clean and moist in mouth, and the tea radiates some cool feeling even in hot water.
This is first yellow tea we’ve ever carried. Yellow tea was developed from green tea technique. After the tea is heated (in this case, pan-fried) to have the enzymes killed), the tea is allowed further oxidation with optimal temperature and humidity. Therefore, oxidation in yellow tea is different from oxidation in black tea or oolong. In yellow tea, the oxidation is not catalyzed by the tea’s own enzymes, but triggered by outside environment factors such as temperature and humidity.
Here comes my mixed feelings.
Oxidation of this tea is very light. If we compare this tea and another Meng Ding Snow Bud I had last year, the differences are big, although both teas are great. The other tea has larger buds, and deeper oxidation, and therefore more typical sweet taste of a yellow tea.
Currently in China, Green Tea still dominates. A direct outcome is, many other teas are green-tea-ized. The most popular Tie Guan Yin is made to be very green. And many yellow tea products is made very green.
Recently I discussed with a friend who has dealt with yellow tea for many years. In his opinion, it’s not possible to make Meng Ding Snow Bud into typical yellow tea with deeper oxidation, because the buds are so young and tender. On the other hand, the other Meng Ding Snow Bud I had last year (which I loved very much), in his opinion, is more typical yellow tea, but should be called Meng Ding Yellow Bud (Huang Ya) instead of Snow Bud, because the buds are larger than the standards of Snow Bud. So here is the trade-off, you may choose the precious Snow Bud, but it can’t have the typical oxidation level of a yellow tea. On the other hand, the bonus is, if we forget about the yellow tea, and compare this tea with a green tea, the price of this tea is much more friendly than a first-harvest green tea with comparable youth and tenderness.
I hesitate to call this tea yellow tea, because, as you can see, from leaves to liquor, it’s all green! I hesitate to call it green tea either, because it does intend to be a yellow tea, and it does have some nice sweet aftertaste of yellow tea. I guess it’s not my own dilemma and it’s shared by many tea people.
Very interesting and informative note!! :)