Mengding Hongya - "The body of black gold, the tea of ​​the royal family"
Mengding Red Bud is an innovative famous tea produced on the basis of my country's traditional historical tea Mengshan tea combined with modern craftsmanship. ". Mengding red buds are black and yellow in appearance, with golden yellow in the black, showing a high fragrance. Quality characteristics: Mengding red buds are small and tight in appearance, and their colors are golden, yellow, and black. If you look closely, the golden yellow ones are the fluff and tender buds of the tea, and the soup color is golden yellow. The aroma of its tea is like honey, fruit, flower, and potato. After 10 times of brewing, the taste is still full and sweet. After the leaf bottom stretches, the bud tips are fresh and beautiful. In a word, Mengding red bud is a rare treasure in black tea.
When brewing, warm the red buds with 90°C hot water in advance, in order to protect the surface of the delicate tea buds and prevent the tea leaves from violently tumbling in the cup, water should be injected thinly along the wall of the glass to ensure that The clearness and beauty of the tea soup.

Tea produce process
Process: withering → kneading → fermentation → frying → baking → packaging.
1. Wither:
The harvested fresh leaves are spread out according to a certain thickness, and the fresh leaves are wilted by drying.
2. Kneading:
It is formed into its tight and curved shape by rolling, and it also has an effect on the improvement of the endoplasm. Kneading can roll up the tea stick tightly, reduce the volume, lay a good foundation for frying and dry it into a stick, and properly destroy the leaf tissue and material transformation.
3. Fermentation:
After the cell wall of tea cells is damaged, the oxidase present in the cell wall promotes a series of oxidation of catechins. This process is the fermentation of tea.
In the cells of tea leaves, catechins exist in the cell fluid, and oxidase exists in the cell wall, so the cell wall needs to be damaged during the production process. This naturally explains why fermented tea needs to be kneaded.
4. Stir fry:
Put the tea leaves in a stone pot of 80-120 and stir fry
5. Baking:
The purpose is to evaporate the excess water in the tea leaves, promote the content of the leaves to play the role of thermalization and aroma, increase and fix the quality, and facilitate storage.
6. Packaging: The tea is screened and packaged by quality.

Tea Information
1. Produced in Mengshan District, Ya'an City, Sichuan Province
2. Mengding red buds are black and yellow in appearance, with golden yellow in the black
3. It is recommended to use a tall glass, so that when brewing, you can not only enjoy the fragrant and elegant tea fragrance of Mengding red buds, but also enjoy the beautiful posture of the tea buds stretching in the water.

Tea History
Mengshan tea is a traditional Chinese green tea produced in Mengding Mountain, Mingshan District, Ya'an City, Sichuan Province. Mengshan tea leaves are thin and long, light green and oily. Mengdingshan tea was listed as one of the top ten famous teas in the country in 1959 and enjoys a high reputation in domestic and foreign markets. Sichuan Mengding Red Bud is an innovative famous tea based on my country's traditional historical tea Mengshan tea combined with modern craftsmanship. delicious".

Tea Map
Produced in Mengshan District, Ya'an City, Sichuan Province