Ever wanted to take a look at the definitive list of the most famous Sichuan green tea varieties? Here you have it. Of all of China’s tea producing provinces, Sichuan is certainly one of the most prestigious.
Nowadays, the province remains a prime tea producer. Mengding Ganlu, or Mengding Sweet Dew”, is probably its most famed tea variety. Indeed, it is even considered one of China’s Ten Famous Teas. There are, however, many more outstanding green teas produced in the province.
The geographic location gives this area its microclimateeven mistier, lesser sun than the misty province itself, and yet cooler because of the altitude and taller mountains on the southperfect for slow-grow tea. The tea bushes here, especially those at higher top, are never nearly half a meter tall, and the leaves tiny.
The fresher tea character is a result of the complex processthe leaves are roasted in the wok four times with curling and kneading in between before subjecting to a final baking. The curling and kneading give the tealeaves its appearance and break some of the leaf tissue so the subsequent low heating converts the leaked juice into aromatic substances.
Not only do these artisans highly skilled in manipulating the tiny leaves, but they have to know quite preciously what they are doing in controlling the gradually lowering heat to maintain the fresh and clean taste while having to dry them. All with the bare hand on the big metal wok!
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