This tea had 2000 years of history. Planted during Han Dynasty and processed by the monks which were appointed to produce the tribute tea for emperor. The excellent quality of the teas from Meng Ding mountain was ahead of other teas and in year 813, the record mentioned that about 40 types of tea were regarded as the tribute tea. Meng Ding mountains are famous for its misty landscape of 191 yearly foggy days, from which the green tea was named, provide favourable condition for leaf-fragrance to synthesize.

Leaf: Dark green leaves, sleek, tiny and shiny with silver buds – needle like. Aroma creamy, vegetal, straw and umami.
Infused leaf: Bright, long green leaves & buds. Aroma of steamed veggie and cream.
Liquor: Crystal clear, neon bright green cup. Aroma vegetal (broccoli) and nutty (cashews). Mouth-feel thick almost syrup like and creamy with vegetal notes of courgettes and asparagus and umami taste. After-taste is crispy, herbally and astringent. No acidity, pleasant astringency.