This Mao Cha is round and creamy in the mouth, and has vegetal and mineral qualities but also fruity,milky notes.
Yunnan is home to the forests where the first tea bushes grew, bordering Laos and Myanmar. Situated at an altitude of 1,300 metres on Da Chao mountain, Mr Gui’s farm is a plantation of some 370 acres that specialises in producing all types of Pu Erh.
Mao Cha is an unfinished tea used to make raw and cooked Pu Erh. Designed to be compressed, this tea is also delicious as it is.
Its specific processing method, which has evolved over time as China's dark teas have become increasingly popular among the country's population, consists of four stages:
- After harvest, the leaves are cooled.
- They are then withered in the sun.
- Next, they are rolled, which gives the leaves a particular shape.
- Lastly, they are dried.
- Yunnan, China
- Tea colour:
- Pu Erh Shen (raw)
- Appearance: barely processed, lovely long leaves
- Colour: brown and khaki
- Scents: fruity (dried apricot), vegetal
- Scents: vegetal (cooked vegetables, artichoke), metal, hay, fruit
- Colour: yellow-gold
- Texture: round and creamy
- Flavours: slightly sweet
- Aromas: mild vanilla, vegetal (cooked vegetables, artichoke), fruit (banana, citrus hints), mineral, metal, milk
- Aromatic profile and length in the mouth: smooth, full and long in the mouth. The liquor reveals delicate notes and a subtle sweet flavour
Suggestion of preparation
With the tasting set: 4 minutes in water heated to 90°C
With the Gong Fu Cha: short infusions (15 seconds to several minutes) repeated 5 to 6 times in water heated to 90°C
In a small zhong: short infusions (15 to 45 seconds) repeated 7 to 8 times in water heated to 90°C
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.