1. The quality characteristics of Mengding Manna are: the shape is tightly curled, the color is green and bright, the aroma is rich and mellow, and the silver cents are covered; after brewing, the bottom of the leaves is beautiful and even, standing like bamboo shoots after the rain. In the cup, the tea soup appears yellow-green, clear and bright, and has a fragrant and refreshing taste in the mouth, which is endless aftertaste.

2. Mengding tea is named after it is produced at the top of Mengshan Mountain, and the good natural environment of Mengshan Mountain also guarantees its high quality. Mengshan Mountain is located in the Qionglai Mountains of Sichuan Province, adjacent to Mount Emei to the east, facing Daxiang Mountains to the south, Jiajin Mountain to the west, Chengdu Basin to the north, and the Qingyi River surrounding its foot.

3. During the spring equinox every year, when only about 5% of the tea buds in the tea garden germinate, the picking work of Mengding Manna begins. The picking standard is a single bud or a bud and a leaf.

4. The processing technology of Mengding Manlu is divided into high-temperature fixing, three-fried and three-kneading, de-blocking and shaping, and fine baking. Among them, de-blocking and shaping is the key to determining the appearance quality of the finished tea.

5. After the fresh leaves are harvested, they must first be spread and dried, and then rolled three times and fried green three times to make the tea leaves initially tightly rolled into strips, and at the same time, it is also created for the "shaping" process. condition.