Mengding Golden Buds 2025 No.658

Historically, teas produced on Mount Mengding have been highly prized, and there were times when they could only be supplied to the imperial court. According to legend, a Taoist monk was the first to plant the shrubs he found in the forest and began to prune and cultivate them.

While wandering the mountain, we met a family of tea growers spanning several generations. To this day, the grandfather is responsible for the first harvest, performing the most crucial steps himself. We are now presenting a black tea from them.

It was harvested in the first days of the spring harvest, before Qing Ming, at 1,100 meters, from 30- to 50-year-old bushes. In the highest areas of the mountain, they can harvest 10-12 days later, as it is cold at night and the plants grow more slowly. Traditionally, the freshly picked leaves were oxidized for 6–8 hours to produce a mellow, harmonious bud black tea. This year’s vintage has also turned out beautiful and elegant.

Its aroma features notes of sponge cake, bread crust, a hint of floral notes, and caramelized roasted carrots.

When poured at 85 degrees for 20 seconds, notes of caramel and a floral aroma reminiscent of fresh tea leaves emerge. With subsequent pours, you will be able to taste cocoa powder, dark chocolate, and olive-green notes. It maintains its intensity throughout the session. Furthermore, you can taste a hint of cognac, with an apricot aftertaste. After a couple of glasses, it feels as if you’ve just had a massage. It warms and relaxes.

Amount: 5–6 grams of tea per 150 ml of water

Water temperature: 85°C. Fresh spring water, mineral water, or filtered water

Steeping time: 15–20 seconds

Number of infusions: 4–6