Mengding Ganlu and Emei Xueya are both renowned teas in China, belonging to the category of Green Tea. They share characteristics such as a fresh and rich aroma, a bright green infusion color, and a sweet Taste. So, which one is better between Mengding Ganlu and Emei Xueya? What are their differences and unique features? Let's explore these aspects together.

Mengding Ganlu

Mengding Ganlu Origin:

Mengding Ganlu is a type of green Tea produced in Mount Meng, Ya'an City, Sichuan Province, and is considered one of China's top ten famous teas. Its appearance is tightly curled with many fine hairs, and it has a tender green luster. The inner quality exhibits a rich and fragrant aroma, a fresh and delicate flavor, a clear and slightly yellowish-green infusion color, and a bright clarity. The taste is fresh and brisk, with a rich sweetness that lingers, and the leaves at the bottom of the cup are beautiful and evenly formed young shoots.

Mengding Ganlu Harvesting and Processing:

The harvesting standard for Mengding Ganlu is one bud with one leaf or one bud with two leaves, usually done around the Qingming Festival. It is produced only once a year, with very limited production, making it highly precious. The processing method includes spreading out the leaves to wither, rolling, and baking. Spreading out the leaves to wither is the most critical step, requiring precise control of temperature, time, and heat to maintain the freshness and aroma of the tea leaves.

Mengding Ganlu Brewing Method:

The brewing method for Mengding Ganlu involves using water heated to 80-85°C, Steeping the tea in a glass or white porcelain cup. About 3-5 grams of tea per cup is used, with a brewing time of approximately 3-5 minutes. It can be re-brewed 3-4 times.

Emei Xueya

Emei Xueya Origin:

Emei Xueya is a type of green tea produced on Mount Emei in Sichuan Province and is also among China's top ten famous teas. Its leaves are flat, smooth, and straight with pointed ends, have a tender green color, and produce a clear and bright infusion. The taste is light and refined with a subtle orchid fragrance and fruity aroma, and the leaves at the bottom of the cup are uniformly tender and green.

Emei Xueya Harvesting and Processing:

The harvesting standard for Emei Xueya is one bud with one leaf or one bud with two leaves, usually done around the Qingming Festival. It is produced only once a year, with relatively low production, making it quite precious. The processing method includes spreading out the leaves to wither, stir-frying, rolling, and baking. Stir-frying is the most important step, requiring the use of a large iron wok and gentle heat to continuously stir-fry the leaves. This ensures even evaporation of moisture while preserving the aroma and shape of the tea.

Emei Xueya Brewing Method:

The brewing method for Emei Xueya involves using water heated to 80-85°C, steeping the tea in a glass or white porcelain cup. About 3-5 grams of tea per cup is used, with a brewing time of approximately 3-5 minutes. It can be re-brewed 3-4 times.

Both Mengding Ganlu and Emei Xueya are high-quality green teas, each with its own distinct flavors and characteristics. The preference for one over the other depends largely on personal taste. However, regardless of the choice of tea, it is important to drink in moderation to avoid any adverse reactions. We hope this article helps you understand the differences and characteristics of Mengding Ganlu and Emei Xueya and assists you in selecting the right tea for your palate.