Huang Cao Ba village in Jinggu country is quite an isolated area with a lot of ancient tea trees. The average altitude is about 1800 m above sea level. Since the Qing Dynasty tea from these places was considered as 'Gong Cha' (Tribute Tea) and was tributed to the emperor. This place is famous for its unique varietal called 'Mao Er Duo'. This rare varietal is not 'big leaf' like most Yunnan trees, neither 'small', but something middle. This tea is famous for its sweet and tender taste, with the sweetest aftertaste. No astringency or bitterness, just the pure pleasure of an ancient tree.
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 whole tea leaves have a bright, sweet aroma. The aroma reveals honey, plant, citrus, and fruity notes. Warmed tea leaves have fruity, dried fruit tones. Very delicate, soft, and deep aroma. Washed tea leaves reveal sweet, bakery notes, with exotic fruits, wild berries, and wildflowers. With further brewing, the aroma reveals a woody, forest universe.
The taste is delicate, sweet, and silky. Floral, honey notes with light berry sourness and a fruity aftertaste. Rich, deep, multifaceted. As the tea brews, it reveals herbal and spruce motifs. Long sweet refreshing aftertaste! A special tea for especially sensitive people who appreciate silence between words! This tea is exactly about that!