This tea, with slightly acidic, bitter flavours, develops mineral, vegetal and fruity notes that give it a freshness and length in the mouth.
Yunnan is home to the forests where the first tea bushes grew, bordering Laos and Myanmar. Located at an altitude of 2,000 metres, Ji Fei is a plantation of 140 hectares that produces different types of tea of excellent quality using environmentally-friendly methods.
Mao Cha is a raw 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 harvesting, the leaves are withered.
- They are then heated and fixed in the wok at 200°C for around 30 minutes.
- The leaves are rolled for half an hour, which gives them their shape.
- Lastly, they are dried in the sun for ten hours.
- Yunnan, China
- Tea colour:
- Dark tea
- Appearance: very large leaves with plenty of buds, minimal shaping
- Colours: olive green to dark green
- Scents: vegetal, fruit
- Scents: vegetal, mineral, metallic, fruit (apple, pineapple)
- Colour: pale yellow
- Texture: astringent
- Flavours: a delicate acidity and bitterness
- Aromas: mineral, metallic, raw vegetal, fruit (apple), herbs
- Aromatic profile and length in the mouth: a good presence of mineral notes; the vegetal and fruit notes create a freshness and length in the mouth
Suggestion of preparation
With the tasting set: 4 minutes 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.