Bai Ying Shan is one of the Wu Liang Shan mountains, located in the Lincang area, Yunnan province. This region is famous for its wild ancient trees grown here for thousands of years. The unique climate, high altitude, soil, humidity, and a lot of sun create an excellent environment for tea trees growing, and that gives this tea a special character and taste. Tea leaves from this area are famous for their sweetness and deep complex taste.
Mao Cha translates as "rough tea" and means that this tea is unfinished and is in an intermediate stage of production. This term is used for a tea material that is ready to be steamed and pressed in case of Sheng (Raw) Pu'Er production or further fermentation process during Shu (Ripe) Pu'Er production. This type of tea is also used for blending and further storage before being pressed into 'cakes'.
Beautiful spring tea leaves from ancient trees, traditionally processed, stone-pressed, and sun-dried, are amazing representatives of authentic sheng pu'er. The taste of this tea will develop with time and please us with its unique wild and deep taste. Dry tea leaves have a sweet sugary aroma with exotic fruit notes. Something between passion fruit and pineapple. After rinsing aroma changes into honey, mineral, and herbal notes. Tea has a sweet, floral taste with notes of wood and mushrooms. A mild and deep taste develops during the tea session and becomes more mushroom in the end. A very sweet long-lasting aftertaste will satisfy any pu'er tea connoisseur. I'm very glad to allow you to try this amazing tea for a very special price!