LÀO CAI GU SHU YELLOW TEA
YELLOW TEA (MAO CHA) from LÀO CAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Mường Khương, Lào Cai, Vietnam
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
Floral, honey
TASTE
Fruity, woody
HARVEST: 2018
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Mường Khương, Lào Cai, Vietnam
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
Floral, honey
TASTE
Fruity, woody
HARVEST: 2018
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
LÀO CAI GU SHU YELLOW TEA (MAO CHA) 2018
ORIGIN
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. Lào Cai province is located in the northwest part of Vietnam on the border with Yunnan province, China. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao, and others, who traditionally use tea leaves as medicine and take care of the tea trees.
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'.
Sometimes, to make this kind of Mao Cha, tea producers in Vietnam use a 'wrap-yellowing' technique that is used in China during yellow tea production, to make a small fermentation to get more smoother and deeper taste. That's why sometimes, they call this kind of tea - yellow tea; and that is why we also call this tea yellow but put it in a 'Mao Cha' section!
This tea was aged for 4 years in the mountains in northern Vietnam, under humid storage conditions. As a result, this tea acquired its original character and the profile of a medium-aged pu'er. The raw material, consisting of a combination of a 'bud and two leaves', guarantees a balanced and deep taste.
ORGANOLEPTICS
Dry tea leaves have a sweet, honey, dried fruit aroma. Light woody, bakery motifs. Rinsed tea leaves reveal dried fruit, vanilla, and fruity tones. With further brewing, the aroma of the leaves reveals forest and mushroom notes.
The taste is sweet, deep, and multifaceted, with vanilla, dried fruit, and woody notes. Thanks to five years of aging, the tea has become surprisingly smooth and calm. Thanks to the leaves harvested from 350+ years old trees, the taste of the tea is deep, rich, and powerful. The color of the infusion varies depending on the infusion time, from light to dark amber. At higher water temperatures and longer infusions, the taste of tea acquires more woody, nature motifs. Tea warms, concentrates, and charges with the energy of the mountains, giving a state of peace and tranquility. The tea can withstand a huge number of brews, and it brings satisfaction after the first bowl. The tea is slightly astringent with a long sweet aftertaste!
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. Lào Cai province is located in the northwest part of Vietnam on the border with Yunnan province, China. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao, and others, who traditionally use tea leaves as medicine and take care of the tea trees.
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'.
Sometimes, to make this kind of Mao Cha, tea producers in Vietnam use a 'wrap-yellowing' technique that is used in China during yellow tea production, to make a small fermentation to get more smoother and deeper taste. That's why sometimes, they call this kind of tea - yellow tea; and that is why we also call this tea yellow but put it in a 'Mao Cha' section!
This tea was aged for 4 years in the mountains in northern Vietnam, under humid storage conditions. As a result, this tea acquired its original character and the profile of a medium-aged pu'er. The raw material, consisting of a combination of a 'bud and two leaves', guarantees a balanced and deep taste.
ORGANOLEPTICS
Dry tea leaves have a sweet, honey, dried fruit aroma. Light woody, bakery motifs. Rinsed tea leaves reveal dried fruit, vanilla, and fruity tones. With further brewing, the aroma of the leaves reveals forest and mushroom notes.
The taste is sweet, deep, and multifaceted, with vanilla, dried fruit, and woody notes. Thanks to five years of aging, the tea has become surprisingly smooth and calm. Thanks to the leaves harvested from 350+ years old trees, the taste of the tea is deep, rich, and powerful. The color of the infusion varies depending on the infusion time, from light to dark amber. At higher water temperatures and longer infusions, the taste of tea acquires more woody, nature motifs. Tea warms, concentrates, and charges with the energy of the mountains, giving a state of peace and tranquility. The tea can withstand a huge number of brews, and it brings satisfaction after the first bowl. The tea is slightly astringent with a long sweet aftertaste!
AN SHIM TEA 'MAO CHA' COLLECTION
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