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“Really enjoying this one today – it’s tasting particularly fresh and healthy, which is very welcome on this grey and cold day. I’m getting buttery vegetables from it, a little bit of natural...” Read full tasting note
“Still quite lovely. Demands attention.” Read full tasting note
“Okay…it’s been a HELLISH Day! So…in short with more reviews later… DRY smells like fresh cut zucchini and once infused smells like a mellow green or white tea. Taste is REALLY yummy… COOL...” Read full tasting note
“This tea looks like shiny green orzo in the bag and smells of green veggies; something close to fresh peas. I’ve never made a yellow tea before and the merchant didn’t provide any brewing...” Read full tasting note
Only the valuable, tender young leaf buds picked from high up on the cool misty peak of Mount Meng can be considered true Meng Ding Huang Ya. It is made in the original mountainous area where tea cultivation dates back more than 2,000 years and is a very famous tea. It was once made as an Imperial Tribute Tea during the Tang Dynasty (meaning it was only made for the Emperor and his Court) and is still hugely sought after.
Meng Ding Huang Ya has yellowish green leaves with a fresh, raw nutty aroma. Because the leaves come from the cooler, higher level of the mountain, the buds have a less even, thinner appearance. Once they are infused, they become plump and soft and settle upright at the bottom of the vessel. Brew in a glass pot to appreciate this unusual quality.
The liquor is bright yellow with a smooth, fresh taste that offers a sweet, nutty flavour with a hint of citrus.
Our Buyer’s notes:
“ This year we bought the tea from a very traditional farm and the leaves look more like the authentic ‘sparrow tongue’.”
Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.
Really enjoying this one today – it’s tasting particularly fresh and healthy, which is very welcome on this grey and cold day. I’m getting buttery vegetables from it, a little bit of natural sweetness, and just the slightest bit of astringency. Three steeps so far, and each one of them very tasty!
Still quite lovely. Demands attention.
Canton has a Huang Ya!? I love that stuff. Better than its daintier cousin, Jun Shan.
Funny, most Jun Shan Yin Zhen I’ve had is more full-bodied and expresses a wider range of flavors than the Meng Ding Huang Ya I’ve had (I’ve only had 6 or 7 incarnations of it, though). How does this Huang Ya stack up in comparison or in general dimension?
I’ve only had one Huang Ya, I’ll admit. So I don’t have a median palate to judge from. But I’ve had two Jun Shans, and – while good – they were highly temperamental, spinaching if the temperature was off by a hair. Sometimes even Silver Needle temps were too touchy for it. Didn’t have that problem with the one Huang Ya I tried. It remained ever spicy and herbaceous.
Okay…it’s been a HELLISH Day! So…in short with more reviews later…
DRY smells like fresh cut zucchini and once infused smells like a mellow green or white tea. Taste is REALLY yummy…
COOL (eventho I am drinking HOT), Cucumber-like, nutty, crisp, clean, delightful!!!!
This tea looks like shiny green orzo in the bag and smells of green veggies; something close to fresh peas.
I’ve never made a yellow tea before and the merchant didn’t provide any brewing suggestions, so I had to guess on preparation. I decided yellow was half-way between white and green, so I split the difference and used water around 180 degrees.
The final product was a very nice champagne color but the taste was slightly bitter over a light cereal and sweetgrass flavor.
Experts, help me out here. What’s the proper way to make yellow teas?
I’m no expert but I suspect it might have been over-steeped. I’d try it at just one minute and then see it from there. Don’t know if it’s proper though. But it’s what I would do.
I did some research (maybe I should have done that beforehand) and found that Angrboda is correct. Yellow teas steep for 1-2min to start. I tried a second cup and the bitterness was gone, but it also didn’t have much flavor. I’m leaving this one as a “meh” for me.
The dry leaves smell a lot like Dragon Well. The color of the tea is an extremely light yellow.
Wow! I know you are not supposed to base the taste of the tea on it’s color… but because it was so light, I thought it was going to be rather mellow… it was not. It has an intense fresh, grassy taste with a nutty and buttery background. Even with the astringency, the tea was a pleasure to drink.
Basically, it reminded me a lot of Dragon Well… only ten times smoother and fresher.
crisp,clean tasting. Very refreshing. The smell reminds me of vegetables a bit- again, like cucumber ( 2 days with cucumber in my tea reviews- i must be craving them!). The flavor is slightly nutty with some lemon juice on the back end of my palette.
Great tea to sip this morning.I love that in my glass cup, I can see the tiny fine hairs from the tea, which reminds me of this tea being almost like a white tea, so it must be very lightly processed.
The sharp, brothy green element dominates this tea over warm and subtly honeyed flavors underlying the body. The extra fermentation adds wonderful depth, softness and a marvelous aftertaste to what would have been a potentially bracing experience kind of like adding dried fruit to a salad of bitter greens and walnuts.
This is another of the teas i have recently revisited using the glass brewing method.
Prompted by my recent success with a certain tai ping hou kui, i thought i would try brewing this modest yellow in this fashion.
Using the standard teapot method i found this tea to be mostly unremarkable, in fact as a yellow tea goes i found it distinctly green, not a bad thing but not yellow in the same way as a Jun Shan.
I took a standard 250ml glass, 2.8g of the tea and used 60 degree c water.
The taste really really suited this method of brewing, if i recall i got about 4 or more refills, ith a good flavour that persisted pretty much consistently until it finally died.
With the standard teapot method i think this tea tastes far too savoury and beany.
Using a glass and refill method it is more akin to say a Xu Fu Long Ya, not quite as much bite.
Overall i don’t think of this as a yellow, i think this years crop is very very green, so on a technical point i don’t think its what i would call a terrific example.
However, does that really matter?
Probably to some, but as i treat yellows greens and whites all the same it really just comes down to what i enjoy drinking.
And i have to say breed in this manner i am now enjoying this tea!
