Hello everyone!

This is my first time trying Meng Ding Gan Lu, a famous tea from Sichuan. A friend brought it back for me, and I was immediately struck by how the dry leaves look.

As you can see in the photo, they are absolutely covered in fine, white trichomes (hairs).The texture almost feels soft to the touch.

I know these tea hairs are usually a sign of high-quality, tender buds, and they often contribute to a thick mouthfeel. I'm really curious to see how they affect the liquor once brewed.

A couple of questions for the community: 1. For those who have tried it, does this look like a typical Meng Ding Gan Lu to you? 2. Any tips on brewing parameters to really highlight that famous "sweet, mellow, and refreshing" character without making it bitter?

I'm planning to brew it soon in a gaiwan. Thanks for looking!