Description
This Grand Cru is harvested from the Rangsai Mountain, at an altitude of over 1,600 meters. It is made from Da Ye tea plants. Mao Cha is a raw tea used to make Pu Erh. It develops an aromatic profile similar to that of a young Sheng.
A powdery Mao Cha with a fine astringency which gives the vegetal, mineral and apricot notes a long finish.
Special qualities
- Origin:
- Yunnan, China
- Tea colour:
- Dark tea, Mao Cha
Tasting notes
Feuille sèche
Appearance: large, lightly crumpled leaves
Colours: green, with silver buds
Scents: vegetal, woody, leather, fruity
Infusion
Scents: vegetal, mineral, fruity
Liqueur
Colours: golden
Texture: powdery with a delicate final astringency
Flavours: sweet, with a subtle bitterness
Fragrances: vegetal (cooked vegetables, artichoke), apricot, mineral, dry vegetal, leather
Suggestion of preparation
With the tasting set: 4' minutes in water heated to 90°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
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.