Produced by a small tea factory near the village of Danjian, Yunnan Province. Mao Cha was harvested April 2025. The factory is small and rustic, located near the top of a mountain, with tea trees spread across the mountain slope. Tea is processed in outdoor, wood-fired woks looking out over the mountains of the greater Cangyuan area.
Lot Notes. Small farm, leaves are plucked, withered, and sun-dried. Sampling the tea and listening to the farmer describe their farming methods, we felt our customers would appreciate an opportunity to enjoy this exquisite lot. The taste of the tea is clean and vibrant.
Tea Facts. Grown on Gaduo farm, a farm operated in partnership with Kunming based tea company. Tea was harvested from trees that vary in aged but generally aged at between 50 & 60 years. Tea is sun-dried, grown organically but farm is not certified.
Tasting Notes. Lightly sweet, biscuity, liquor is crisp with some hints of floral notes. The flavor is herbaceous. The finish is clean and soft.
Brewing Suggestions. Use the Gong fu style of brewing, if possible. Plenty of leaf, short 15-30 second steeps, enjoy. Otherwise, 5 grams for 8 ounces of water, boiling water temperature. Rinse the leaves and then re-infuse and steep for 1.5-2 minutes and taste. Should taste light and soft fruit. If astringency shows, shorten your steep time. Will steep multiple times.
SKU: P-MC-4
Pu-erh & Heicha
Add 30 seconds for each successive steep — flavors evolve.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.