2025 Mengding Wild Lao Ying Cha (Eagle Tree Tea) (2025 Spring)
Huang Qimei from MyTeaPal Store
- Type
- Tisane (Herbal)
- Origin
- Mengding Mountain, Ya'an, Sichuan Province, China
- Cultivar
- Litsea coreana var. lanuginosa
- Elevation
- ~700m
- Steeping instructions
- Water temperature: 100°C / 212°F Gongfu style: 1 g per 30–40 ml. Steep for approximately 15–20 seconds, followed by similarly short infusions. Gradually increase the time. Western style: 1 g per 100–120 ml. Steep for 3–4 minutes. Reinfuse for approximately 3 minutes or longer. Bowl style: 1 g per 100–150 ml. Optional simmering method: After several infusions, the leaves may be gently simmered for 5–10 minutes.
- Description
- This Lao Ying Cha was harvested on March 20, 2025, from mature plants growing in unmanaged mountain woodland near Mengding Mountain in Yongxing Village, Mingshan District. The source plants are described as several decades old and growing without artificial fertilization, pesticide use, or regular cultivation. The early-spring shoots were harvested at a standard of one bud with three to four leaves. Unlike tea produced from Camellia sinensis, Lao Ying Cha is a traditional herbal infusion in southwest China, particularly in Sichuan and Chongqing, made from 毛豹皮樟 (Litsea coreana var. lanuginosa). Master Huang adapted elements of Mengding yellow-tea processing to the material, incorporating a sealed-yellowing stage to soften its raw green character and reshape its aroma and texture. The supplied notes describe golden-brown leaves, a clear pale-gold infusion, and a gentle sweetness accompanied by camphoraceous, orchid-like, cooling herbal, and mountain-forest aromas.
Shipped in August 2026
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