Mengding Tribute Tea is sourced from Shangqing Peak on Mengding Mountain in Mingshan County. Its history as a royal offering began in the first year of the Tianbao era (742 AD) of the Tang Dynasty. For over a thousand years, from the Tang Dynasty to the third year of the Xuantong era in the Qing Dynasty (1911 AD), Mengding Tea was annually presented as a tribute to the imperial palace. In the Qing Dynasty, Mengding Mountain's five peaks were designated as exclusive zones. The seven exceptional tea plants on the peaks, originally sown by Wu Lizhen, were encircled with stone railings, creating the "Imperial Tea Garden". This site remains to this day. Historical texts across dynasties extensively mention Mengding Tribute Tea. For example, the New History of the Tang Dynasty ( 新唐书 Xin tangshu) records, "In Lushan Prefecture of Yazhou, ... local tributes include gold as thin as bran, tea, grassleaf sweetflag rhizo me, and falling goose wood." Li Jifu of the Tang Dynasty noted in Chronicles of Yuanhe Prefectures and Counties (元和郡县志 Yuanhe jun xian zhi), "Meng Mountain lies ten li (an ancient Chinese distance unit) south of the county seat. Currently, the mountain's tea is annually offered to the imperial court, renowned as the most prestigious in the region of Shu." In Records of Mengding Tea (蒙顶茶记 Mengding cha ji), Wang Xiang observed, "Tang Dynasty chronicles mention sixteen counties as sources of tribute tea. However, in the Jiannan region, only Yazhou Prefecture is noted as a supplier." In The Tea Genealogy (茶谱 Cha pu) of Gu Yuanqing, a Ming Dynasty scholar, it was documented that "Tea cultivation spans numerous regions across the land. For instance, in Jiannan, there is Mengding Shihua; Huzhou boasts Guzhu Zisun; Xiazhou is known for Bijian Mingyue; and Qiongzhou has Huojing Si'an.… Each is renowned for its distinctiveness. When it comes to grading these teas, Shihua is deemed the most superior, with Zisun following closely behind." Qing Dynasty scholar Wang Shizhen noted in his work Miscellaneous Notes on Longshu (陇蜀余闻 Longshu yu wen), "When tea leaves sprouted, the monks of Zhiju Temple would inform the local authorities, who would then inspect and record the leaf quantity. Only a small amount of tea was picked and processed. During the Ming Dynasty, tribute tea sent to the capital was slightly over one qian in weight." (Qian is a weight unit lighter than jin in ancient China.)

The harvest and processing of Mengding Tribute Tea are meticulous affairs. Each year, the tea's production is accompanied by a solemn and elaborate ceremony. As spring tea buds emerged, the county magistrate selected an auspicious day, donned formal attire, and led a procession including staff and monks from 72 Mingshan County temples. They ascended the mountain, performed ceremonial incense burning, and offered prayers. After burning incense and praying, harvesting began, following a rule of picking only 360 leaves. These leaves were then entrusted to specialized tea-making monks for roasting and refining. During tea leaf roasting, monks assume meditative poses and recite sacred texts. After roasting and rolling in a new wok, leaves are slowly dried over a charcoal fire. The final product is meticulously sealed in two silver bottles, ready to be offered as tribute to the imperial capital. This tea, known as "Zheng Gong" (Orthodox Tribute), was specially prepared for the Emperor's use in ceremonial purposes and sacrifices. In addition to Zheng Gong, an annual harvest of tea leaves from various plants at Lingjiao Peak's base was conducted. These leaves were expertly rolled into balls, creating "Kezi Meng" tea. This tea was then stored in eighteen tin bottles and sent to the capital as an accompanying tribute for the broader imperial family's enjoyment.

Mengding Tea encompasses renowned varieties from the Mengding Mountain region, known for their meticulous harvesting and production processes, as well as outstanding quality. Historically famous teas include Shengyang Hua, Jixiang Rui, Wuhua Tea, Shihua, Leiming, Wuzhong, Queshe, Baihao, Huangya, Yuye Changchun, Wanchun Yinye, and Ganlu. Among these various Mengding teas, Mengding Shihua is particularly renowned for its rarity and quality. During the Northern Song Dynasty, Mengding Wanchun Yinye and Yuye Changchun teas were also honored as imperial tributes. Historical records note that Wanchun Yinye was made in the second year of the Xuanhe reign of the Northern Song Dynasty (1120 AD), offered as an orthodox tribute with forty pieces (each piece being a cake of tea). Yuye Changchun, produced in the fourth year of the Xuanhe reign (1122 AD), had an orthodox tribute of one hundred tea pieces. Mengding Ganlu appeared later than the previously mentioned types. The earliest literary reference is in the "Ya'an Prefecture" (雅安府 Ya'an fu) chapter of the General Chronicles of Sichuan (四川总志 Sichuan zong zhi) from the twentieth year of the Jiajing reign of the Ming Dynasty (1541 AD), stating, "Ganlu was produced at Shangqing Peak."