BAI YING GU SHU MAO CHA
MAO CHA from BAI YING ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2019
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bai Ying, Wu Liang, Lincang, Yunnan, China
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Exotic fruits, honey
TASTE
Honey, wood, mushrooms
ALTITUDE: 2000 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2019
Scientific studies proved that tea leaves from Pu’Er trees contain more polyphenolic organic compounds, which are the most powerful antioxidants than tea leaves from other regions. Sheng pu’er strengthens the cardiovascular system, vitalizes the nervous system, supports brain activity, reduces blood pressure, and has anti-inflammatory properties.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 85-99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3+
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
MAO CHA FROM BAI YING ANCIENT TREES 2019
ORIGIN
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 sunlight create an excellent environment for the growth of tea trees, which gives this tea a particularly special character and taste. The tea leaves from this area are famous for their sweetness and deeply 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'.
ORGANOLEPTICS
The aroma of dry leaves is sweet, thick, and deep, with notes of honey, herbs, and resin from spruce trees. The warmed tea leaf reveals soft vanilla, bakery, and fruity notes. Rinsed tea leaves have a discreet but deep dried fruit aroma. Some milky, creamy notes lead into a floral motif. With further brewing, the aroma reveals forest, woody motifs.
The taste is sweet, soft, and deep, with berry, fruity notes and a long aftertaste. The taste is soft, and round! Thanks to five years of aging, the tea lost its audacity, became calm, and acquired a calming and moody character. With longer infusions, the tea becomes astringent and bitter, quickly transforming into sweetness, opening with mushroom and woody notes.
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 sunlight create an excellent environment for the growth of tea trees, which gives this tea a particularly special character and taste. The tea leaves from this area are famous for their sweetness and deeply 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'.
ORGANOLEPTICS
The aroma of dry leaves is sweet, thick, and deep, with notes of honey, herbs, and resin from spruce trees. The warmed tea leaf reveals soft vanilla, bakery, and fruity notes. Rinsed tea leaves have a discreet but deep dried fruit aroma. Some milky, creamy notes lead into a floral motif. With further brewing, the aroma reveals forest, woody motifs.
The taste is sweet, soft, and deep, with berry, fruity notes and a long aftertaste. The taste is soft, and round! Thanks to five years of aging, the tea lost its audacity, became calm, and acquired a calming and moody character. With longer infusions, the tea becomes astringent and bitter, quickly transforming into sweetness, opening with mushroom and woody notes.
AN SHIM TEA 'MAO CHA' COLLECTION
Check out other MAO CHA from AN SHIM TEA COLLECTION