1. Mengding Tea (Mengding Ganlu, Mengding Huangya)
Mengding Tea is the general term for various famous teas from Mengshan Mountain in Sichuan, with Ganlu and Huangya being the best in quality. Mengshan Mountain belongs to the Qionglai Mountain range, spanning the two counties of Mingshan and Ya'an. Mengding Tea has been a treasure among teas since ancient times. Bai Juyi wrote in a poem, "In music, I only know the sound of Lushui; among teas, my old friend is Mengshan." A folk ballad also says, "The best water is from the Yangtze River, the best tea is from the top of Mengshan," highlighting the fame of Mengding Tea. It is said that Mengding Tea originated in the late Western Han Dynasty when the monk Puhui from Ganlu Temple planted seven tea trees on Shangqing Peak of Mengshan Mountain, a tradition that lasted until the Yongzheng period of the Qing Dynasty. From the Tang Dynasty to the Qing Dynasty, for over a thousand years, Mengding Tea was an annual tribute tea, a rarity in Chinese tea history.
Regarding the geographical environment of Mengshan, ancient records state, "Looking up, the sky is high and clear, all things appear serene; looking down, the Qiang River flows around, surrounded by numerous mountains, with tea fields, fir paths, strange stones, and exotic flowers, truly a scenic spot." Especially in Ya'an County, west of Mingshan, located at the edge of the Sichuan Basin and influenced by the Tibetan Plateau, rainfall is abundant.
The name Mengding Ganlu first appeared during the Jiajing period of the Ming Dynasty. According to research, Ganlu tea was developed based on the experience of frying and making the two teas "Yuye Changchun" and "Wanchun Yinye," created in the Song Dynasty. Its picking is delicate. During the Spring Equinox, when 5% of the tea buds have sprouted in the tea garden, picking begins. The standard is a single bud or a bud with one leaf just unfurling. The finished tea has tightly rolled strips with many pekoes, tender leaves and strong buds; a tender, green, and glossy color; a clear, bright yellow-green soup; a high, refreshing aroma; and a mellow, sweet, and fresh taste. It is a treasure among green teas.
Mengding Huangya belongs to yellow tea. In the 1950s, Mengding Tea was mainly Huangya; recently, more Ganlu is produced, but Huangya is still made. Picking occurs during the Spring Equinox when 10% of the bud scales on the tea trees have opened. Round, plump single buds and buds with one leaf just unfurling are selected. Through a complex production process, the finished tea has even, neat buds, flat and straight, with a yellow, glossy color and visible golden pekoe; the soup color is yellow with a hint of green, with a sweet, fresh aroma and a mellow, refreshing taste. It is the finest of yellow teas.
2. Wenjun Green Tea
Produced in Qionglai County, Sichuan. Created in 1979. The tea is named in memory of the romantic story of Zhuo Wenjun and Sima Xiangru associated with Qionglai.
Qionglai County is located in the Qionglai Mountains west of the Chengdu Plain, with tea production areas such as Nanbao Mountain, Huajiaoyan, Pingluo, Youzha, and Baihe. Here, there are many high mountains and steep ridges, as well as some hills, with majestic mountains and beautiful peaks on both sides, often shrouded in clouds and mist. Within the area, bamboo and trees are lush, rainfall is plentiful, the soil is fertile, and the natural environment is exceptionally favorable.
The picking standard is mainly one bud with one leaf, supplemented by one bud with two leaves. The bud and leaf length is 2.0 - 2.2 cm.
The finished tea has tightly curled strips, visible white pekoe, and a tender green, glossy color; the aroma is delicately fragrant and lasting, the soup color is bright green, and the taste is fresh, mellow, and sweet. It is a high-quality famous tea of Sichuan Province.
3. Qingcheng Snow Buds
Produced on Mount Qingcheng in Guan County, Sichuan. Qingcheng tea is mentioned in Lu Yu's "The Classic of Tea." A tea market was established in the Song Dynasty, and traditional techniques were formed. Qingcheng Snow Buds is a new tea created in the 1950s. In recent years, ancient famous tea production techniques have been rediscovered, and based on the characteristics of Qingcheng tea, the advantages of traditional tea-making technology have been absorbed to improve and develop the production process.
Mount Qingcheng is over 2000 meters above sea level, anciently called "the Fifth Famous Mountain under Heaven." The peaks overlap, clouds and mist appear and disappear from time to time, ancient trees reach the sky, and winding paths lead to secluded spots, earning it the name "the secluded beauty of Qingcheng." The Min River flows at the foot of the mountain.
Picking occurs several days before and after the Qingming Festival, with the standard being one bud with one leaf. The required total length of the bud and leaf is 3.5 cm, fresh, tender, and even.
Qingcheng Snow Buds has a beautiful, slightly curved appearance, visible white pekoe, a strong aroma and refreshing taste, a clear green soup, and endures multiple infusions.
4. Emei Zhuyeqing (Bamboo Leaf Green)
Produced on Mount Emei in Sichuan, with main production areas at altitudes of 800-1200 meters around Qingyin Pavilion, Bailongjian, Wannian Temple, and Heishui Temple. Tea production on Mount Emei began in the Tang Dynasty. Lu You once praised in a poem, "Snow Buds recently obtained from Emei are no less than the Guzhu Purple Shoots in red bags," comparing Emei tea favorably with Guzhu Purple Shoots. Zhuyeqing was developed based on summarizing the long-term tea planting and making experience of monks at Wannian Temple on Mount Emei. It was named by Chen Yi in 1964, after which batch production began. It won a gold medal at the 24th World Quality Food Competition in 1985.
The fresh leaves used to make Zhuyeqing are very tender, and the processing technology is refined. Generally, picking begins 3-5 days before Qingming, with the standard being one bud with one leaf or one bud with two leaves just unfurling. The fresh leaves are tender, even, and uniform in size.
The finished Zhuyeqing tea has a flat, smooth appearance, emerald green with visible pekoe, pointed at both ends, resembling bamboo leaves; after brewing, the aroma is high and fresh, the soup color is clear and bright, the taste is strong and mellow, and it withstands multiple infusions well.
5. Sichuan Black Tea (Gongfu Hongcha)
Produced in Yibin and other places in Sichuan. Born in the 1950s, it is an excellent newcomer among Gongfu black teas, with an annual output of about 40,000 dan of maocha (rough tea).
The main production area is in southeastern Sichuan, within the edge of the Yangtze River basin, including the four regions of Yibin, Jiangjin, Neijiang, and Fuling, as well as parts of Chongqing and Zigong. Here, tea trees sprout early, 30-40 days earlier than in western Sichuan. The picking period is 40-60 days longer, with a total annual picking period of up to 210 days. Sichuan Black Tea can enter the market as early as April, winning with its earliness and novelty. The treasure of Sichuan Black Tea is called "Zaobai Jian" (Early White Tip).
Sichuan Gongfu Black Tea has strips that are fat, strong, round, and tight, with visible golden pekoe, and a black, glossy color; after brewing, the aroma is fresh with a hint of dried sugar scent, the taste is mellow, fresh, and refreshing, the soup color is strong and bright, and the brewed leaves are thick, soft, red, and even.