MENG DING GAN LU
SWEET DEW
GREEN TEA
★ PESTICIDE-FREE GARDENING
Meng Ding Shan, Ya’an, Sichuan, China
Meng Ding Gan Lu is a historic Chinese green tea from Meng Ding Shan, Sichuan province, regarded as one of the earliest cultivated teas in China. It is produced from carefully selected early spring buds, harvested in a cool, misty environment that supports slow and balanced growth. The infusion is soft and refined, offering a gentle sweetness and light vegetal freshness. MORE
AROMA
Herbal, floral
TASTE
Floral, fruity
CULTIVAR: Xiao Ye Lao Chuan
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Meng Ding Shan, Ya’an, Sichuan, China
Meng Ding Gan Lu is a historic Chinese green tea from Meng Ding Shan, Sichuan province, regarded as one of the earliest cultivated teas in China. It is produced from carefully selected early spring buds, harvested in a cool, misty environment that supports slow and balanced growth. The infusion is soft and refined, offering a gentle sweetness and light vegetal freshness. MORE
AROMA
Herbal, floral
TASTE
Floral, fruity
CULTIVAR: Xiao Ye Lao Chuan
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Meng Ding Gan Lu meaning “Sweet Dew from Meng Ding Mountain,” is one of China’s oldest and most esteemed green teas, originating from Mengding Mountain in Ya’an, Sichuan Province. It is recognized as one of the earliest cultivated teas in Chinese history and holds a sacred status in traditional tea culture. It is said that a Buddhist monk named Wu Lizhen first planted seven tea bushes on the mountain, making it one of the earliest known examples of human tea cultivation. Since then, the area has been revered as the “birthplace of cultivated tea,” and Meng Ding teas were often offered as tribute teas to emperors throughout the Tang, Song, and Ming dynasties.
TERROIR
Located in the misty highlands of western Sichuan, the mountain range provides an ideal environment for tea cultivation. Abundant rainfall, rich soil, and year-round cloud cover help protect delicate tea leaves from harsh sunlight and enhance their natural sweetness. Meng Shan Mountain is historically significant as one of China's earliest tea cultivation sites, often called the “cradle of tea farming.” This tea comes from the Huang Cha Yuan "Imperial Tea Garden," a historic and culturally significant tea garden located on Meng Ding Shan Mountain and renowned for producing the highest-quality and most authentic Meng Ding Gan Lu.
Xiao Ye Lao Chuan refers to a traditional, seed-grown tea plant type found in older tea gardens around Meng Ding Mountain. The name can be understood as “old small-leaf lineage,” where Xiao Ye indicates relatively small leaves and Lao Chuan suggests an old, locally adapted genetic line rather than a modern, selected cultivar. Botanically, it belongs to the Camellia sinensis small-leaf group, but unlike standardized cultivars, it represents a genetically diverse population grown from seeds. These plants have adapted over generations to the specific mountain conditions, developing resilience and a stable growth pattern in the cool, humid environment. In terms of tea quality, Xiao Ye Lao Chuan is valued for producing a refined and balanced profile with good aromatic clarity and soft texture. Compared to modern cultivars, it tends to express more subtle variation and a deeper connection to terroir, which aligns with traditional Sichuan tea production where diversity and environmental adaptation are key elements of character.
ORGANOLEPTIC
The dry leaf appearance is delicate and refined, composed of small, slightly curled buds and young leaves in a soft green tone with subtle silver accents. The aroma of the dry leaves is clean and gentle, with light vegetal freshness, faint floral nuances, and a mild sweet undertone. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more rounded, revealing notes of steamed greens, fresh herbs, and a soft creamy sweetness. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more expressive and harmonious, combining fresh spring vegetation with delicate floral tones and a refined natural sweetness.
The aroma of the liquor in the empty cup is clear and soft, with a light, airy sweetness and subtle warm notes that emphasize balance and purity. The taste is smooth, soft, and well-integrated, with a calm and elegant texture. From the first sips, a gentle sweetness and light umami appear, followed by fresh vegetal notes reminiscent of tender greens and young shoots, supported by a faint floral accent. The aftertaste is clean, refreshing, and persistent, with a delicate returning sweetness and a composed, balanced finish. In the empty cup after drinking, a soft sweet-vegetal aroma remains, accompanied by light creamy and floral nuances.
Meng Ding Gan Lu meaning “Sweet Dew from Meng Ding Mountain,” is one of China’s oldest and most esteemed green teas, originating from Mengding Mountain in Ya’an, Sichuan Province. It is recognized as one of the earliest cultivated teas in Chinese history and holds a sacred status in traditional tea culture. It is said that a Buddhist monk named Wu Lizhen first planted seven tea bushes on the mountain, making it one of the earliest known examples of human tea cultivation. Since then, the area has been revered as the “birthplace of cultivated tea,” and Meng Ding teas were often offered as tribute teas to emperors throughout the Tang, Song, and Ming dynasties.
TERROIR
Located in the misty highlands of western Sichuan, the mountain range provides an ideal environment for tea cultivation. Abundant rainfall, rich soil, and year-round cloud cover help protect delicate tea leaves from harsh sunlight and enhance their natural sweetness. Meng Shan Mountain is historically significant as one of China's earliest tea cultivation sites, often called the “cradle of tea farming.” This tea comes from the Huang Cha Yuan "Imperial Tea Garden," a historic and culturally significant tea garden located on Meng Ding Shan Mountain and renowned for producing the highest-quality and most authentic Meng Ding Gan Lu.
Xiao Ye Lao Chuan refers to a traditional, seed-grown tea plant type found in older tea gardens around Meng Ding Mountain. The name can be understood as “old small-leaf lineage,” where Xiao Ye indicates relatively small leaves and Lao Chuan suggests an old, locally adapted genetic line rather than a modern, selected cultivar. Botanically, it belongs to the Camellia sinensis small-leaf group, but unlike standardized cultivars, it represents a genetically diverse population grown from seeds. These plants have adapted over generations to the specific mountain conditions, developing resilience and a stable growth pattern in the cool, humid environment. In terms of tea quality, Xiao Ye Lao Chuan is valued for producing a refined and balanced profile with good aromatic clarity and soft texture. Compared to modern cultivars, it tends to express more subtle variation and a deeper connection to terroir, which aligns with traditional Sichuan tea production where diversity and environmental adaptation are key elements of character.
ORGANOLEPTIC
The dry leaf appearance is delicate and refined, composed of small, slightly curled buds and young leaves in a soft green tone with subtle silver accents. The aroma of the dry leaves is clean and gentle, with light vegetal freshness, faint floral nuances, and a mild sweet undertone. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more rounded, revealing notes of steamed greens, fresh herbs, and a soft creamy sweetness. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more expressive and harmonious, combining fresh spring vegetation with delicate floral tones and a refined natural sweetness.
The aroma of the liquor in the empty cup is clear and soft, with a light, airy sweetness and subtle warm notes that emphasize balance and purity. The taste is smooth, soft, and well-integrated, with a calm and elegant texture. From the first sips, a gentle sweetness and light umami appear, followed by fresh vegetal notes reminiscent of tender greens and young shoots, supported by a faint floral accent. The aftertaste is clean, refreshing, and persistent, with a delicate returning sweetness and a composed, balanced finish. In the empty cup after drinking, a soft sweet-vegetal aroma remains, accompanied by light creamy and floral nuances.
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.