Vietnam is known as one of the oldest tea regions in the world, with a vast area of ancient tea trees spreading from northeast to northwest. Điện Biên province is located in the northwest part of Vietnam on the border with Laos. This region is famous for its wild ancient trees grown here for hundreds of years. The unique climate, high altitude, soil and high level of humidity create an excellent environment for the growth of tea trees, which gives this tea a particularly special character and taste.
Mao Cha translates as a "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 which is ready to be steamed and pressed in case of Sheng Pu'Er production. This type of tea is used for blending and further storage before being pressed. It is considered that Mao Cha ages differently and faster what makes this type of tea more valuable.
*In Vietnam, this type of tea is often called "Yellow Tea" what makes it very different comparing with Chinese traditional yellow tea.
These spring young buds and mature leaves have a sweet fruity and pine aroma. After rinsing aroma develop into dried fruits with sweet and sour nuances. The taste is sweet, deep and smooth with fruity, woody and mineral notes. Dien Bien raw material is considered as one of the most bitter between ancient teas of Vietnam, so be ready to experience quite obvious bitterness during longer infusions. Beautiful tea with strong character and spirit of an ancient trees. Long-lasting aftertaste.