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. The leaves harvested in 2012 are from ancient tea plants.
A silky tea with a subtle acidity that prolongs its vegetal, fruity and mineral notes. A powerful Mao Cha that lingers on the palate.
- Yunnan, China
- Tea colour:
- dark tea
- Appearance: large and slightly twisted leaves, and long buds
- Colours: green leaves and golden buds
- Scents: leather, fruity, nuts (hazelnuts)
- Scents : vegetal (cooked vegetables), mineral, animal
- Colours: orange
- Texture: silky with a fine finale astringency
- Flavours:subtle acidity
- Aromas:a highly mineral attack, some animal notes (leather), a vanilla nuance and a vegetal (cooked vegetables) and fruity (nuts) finale
- Aromatic profile and length in the mouth: an incisive Mao Cha distinguished by a very mineral profile. The rounded texture leads to a fine astringency that elongates the aromas in a vegetal and fruity finale. A powerful tea that is long in the mount
Suggestion of preparation
With the testing: 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.