MATAI GU SHU MAO CHA
MATAI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Matai, Lincang, Yunnan, China
2021 Matai Gu Shu Mao Cha is an aged raw Pu'Er tea produced from ancient tea trees growing in the Matai area of Yunnan, China, a region respected for balanced mountain teas with strong ageing potential. Harvested in 2021 and naturally aged over several years, this mao cha reflects the combination of old tree material, traditional sun-dried processing, and gradual maturation in storage. The infusion is smooth and structured, offering floral-herbal sweetness, woody-mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Floral, honey, exotic fruits
TASTE
Herbal, floral
ALTITUDE: 1650 m
VARIETAL: Da Ye Zhong
HARVEST: 2021
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Matai, Lincang, Yunnan, China
2021 Matai Gu Shu Mao Cha is an aged raw Pu'Er tea produced from ancient tea trees growing in the Matai area of Yunnan, China, a region respected for balanced mountain teas with strong ageing potential. Harvested in 2021 and naturally aged over several years, this mao cha reflects the combination of old tree material, traditional sun-dried processing, and gradual maturation in storage. The infusion is smooth and structured, offering floral-herbal sweetness, woody-mineral depth, gentle bitterness, and a long, cooling aftertaste with persistent returning sweetness. MORE
AROMA
Floral, honey, exotic fruits
TASTE
Herbal, floral
ALTITUDE: 1650 m
VARIETAL: Da Ye Zhong
HARVEST: 2021
Because the leaves undergo only the essential stages of Sheng Pu'Er production before pressing or further aging, GU SHU MAO CHA preserves a high concentration of naturally occurring polyphenols, amino acids, minerals, aromatic compounds, and other valuable substances accumulated by the deep-rooted ancient trees.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
It is believed that regular consumption of Gu Shu Mao Cha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and enhance mental clarity and focus. Traditionally, ancient tree teas have also been appreciated for their powerful Cha Qi, long-lasting sweetness, mineral richness, and their ability to create a balanced state of physical vitality, calm concentration, and overall well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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. This type of tea oxidizes when it comes into contact with oxygen 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.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Matai is a tea-growing area in Yunnan known among experienced tea lovers for raw Pu'Er teas with balanced structure, expressive mountain character, and reliable ageing potential. Teas from this region are often appreciated for combining mineral depth and steady energetic character with a smoother and more integrated profile that develops gradually over time. Compared to more aggressive young Sheng Pu'Er teas, aged Matai material tends to present greater roundness and harmony while preserving clarity and structural depth.
This 2021 Matai Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and sun-drying before being stored for several years of natural ageing. As loose mao cha, the tea remains in its uncompressed form, allowing the development of the material and the influence of ageing to be experienced with greater transparency and precision.
Several years of maturation have softened the sharper edges of the young tea while preserving the vitality and complexity characteristic of ancient tree raw Pu'Er tea. The infusion has gradually developed deeper woody-mineral tones, smoother bitterness, and more integrated aromatics without losing freshness or energetic structure. These qualities make aged Matai mao cha especially attractive for tea practitioners seeking a balanced expression of mountain terroir and early-stage Sheng Pu'Er ageing.
TERROIR
Matai is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, frequent mountain mist, abundant rainfall, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant temperature variation between day and night, conditions that support slow and balanced leaf development. These environmental factors contribute to the structure, mineral depth, and ageing potential associated with teas from this area.
The tea trees growing in Matai are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees continue to grow in semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and supporting more complex aromatic development. The interaction between altitude, forest vegetation, humidity, and rocky soils contributes to teas with floral-herbal freshness, woody-mineral character, stable bitterness, and long-lasting returning sweetness.
Compared to softer and sweeter regions such as Yiwu or Bing Dao, the terroir of Matai is often associated with a more grounded mountain profile and firmer mineral structure. At the same time, the teas maintain balance and refinement, especially after several years of natural ageing. The combination of ancient tree material, mountain climate, forest biodiversity, and traditional sun-dried processing creates teas capable of developing deeper complexity and smoother integration over time.
ORGANOLEPTICS
The dry leaf appearance is mature and balanced, with twisted leaves and visible buds showing deep olive, brown, and muted silver tones developed through several years of natural ageing. The aroma of the dry leaves is clean and layered, combining notes of dried flowers, warm wood, medicinal herbs, forest honey, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of dried fruits, tree bark, resin, autumn leaves, and soft camphor freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more expressive, combining woody-mineral depth with mature floral tones, herbal sweetness, honeyed nuances, and gentle earthy undertones. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, aged wood, medicinal herbs, minerals, and delicate sweetness with stable aromatic clarity.
The taste is smooth, structured, and well-rounded, with a dense texture and balanced development throughout the session. From the first infusions, soft sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, medicinal, and lightly resinous tones characteristic of aged raw Pu'Er tea. The bitterness is gentle and highly integrated, supporting the structure without sharpness, while the mouthfeel remains thick, smooth, and grounding throughout multiple infusions. The aftertaste is long, cooling, and persistent, with returning sweetness, salivation, and lingering mineral freshness gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, aged wood, medicinal herbs, minerals, and soft honey sweetness remain with a deep and lasting aromatic finish.
Matai is a tea-growing area in Yunnan known among experienced tea lovers for raw Pu'Er teas with balanced structure, expressive mountain character, and reliable ageing potential. Teas from this region are often appreciated for combining mineral depth and steady energetic character with a smoother and more integrated profile that develops gradually over time. Compared to more aggressive young Sheng Pu'Er teas, aged Matai material tends to present greater roundness and harmony while preserving clarity and structural depth.
This 2021 Matai Gu Shu Mao Cha was produced from spring-harvested leaves collected from ancient tea trees and processed according to traditional raw Pu'Er production methods. After harvesting, the leaves underwent withering, wok-firing, rolling, and sun-drying before being stored for several years of natural ageing. As loose mao cha, the tea remains in its uncompressed form, allowing the development of the material and the influence of ageing to be experienced with greater transparency and precision.
Several years of maturation have softened the sharper edges of the young tea while preserving the vitality and complexity characteristic of ancient tree raw Pu'Er tea. The infusion has gradually developed deeper woody-mineral tones, smoother bitterness, and more integrated aromatics without losing freshness or energetic structure. These qualities make aged Matai mao cha especially attractive for tea practitioners seeking a balanced expression of mountain terroir and early-stage Sheng Pu'Er ageing.
TERROIR
Matai is located within the mountainous tea-growing regions of Yunnan province, where ancient tea trees grow in forested environments shaped by humid subtropical climate conditions, frequent mountain mist, abundant rainfall, and rich biodiversity. The region is characterized by mineral-rich soils, stable humidity, and significant temperature variation between day and night, conditions that support slow and balanced leaf development. These environmental factors contribute to the structure, mineral depth, and ageing potential associated with teas from this area.
The tea trees growing in Matai are primarily old large-leaf Assamica varietals with deep root systems capable of drawing minerals and nutrients from the surrounding mountain terrain. Many ancient trees continue to grow in semi-wild forest ecosystems rather than intensive plantation agriculture, creating healthier ecological conditions and supporting more complex aromatic development. The interaction between altitude, forest vegetation, humidity, and rocky soils contributes to teas with floral-herbal freshness, woody-mineral character, stable bitterness, and long-lasting returning sweetness.
Compared to softer and sweeter regions such as Yiwu or Bing Dao, the terroir of Matai is often associated with a more grounded mountain profile and firmer mineral structure. At the same time, the teas maintain balance and refinement, especially after several years of natural ageing. The combination of ancient tree material, mountain climate, forest biodiversity, and traditional sun-dried processing creates teas capable of developing deeper complexity and smoother integration over time.
ORGANOLEPTICS
The dry leaf appearance is mature and balanced, with twisted leaves and visible buds showing deep olive, brown, and muted silver tones developed through several years of natural ageing. The aroma of the dry leaves is clean and layered, combining notes of dried flowers, warm wood, medicinal herbs, forest honey, and subtle mineral undertones. In a preheated teapot, the tea gradually opens up, the aroma becoming warmer and more integrated, revealing notes of dried fruits, tree bark, resin, autumn leaves, and soft camphor freshness. After a brief rinse, the leaves fully awaken, and the aroma becomes smoother and more expressive, combining woody-mineral depth with mature floral tones, herbal sweetness, honeyed nuances, and gentle earthy undertones. The aroma of the liquor in the empty cup is warm and persistent, showing dried fruits, aged wood, medicinal herbs, minerals, and delicate sweetness with stable aromatic clarity.
The taste is smooth, structured, and well-rounded, with a dense texture and balanced development throughout the session. From the first infusions, soft sweetness and floral-herbal notes emerge, gradually transitioning into deeper woody, mineral, medicinal, and lightly resinous tones characteristic of aged raw Pu'Er tea. The bitterness is gentle and highly integrated, supporting the structure without sharpness, while the mouthfeel remains thick, smooth, and grounding throughout multiple infusions. The aftertaste is long, cooling, and persistent, with returning sweetness, salivation, and lingering mineral freshness gradually developing in the mouth and throat. In the empty cup after drinking, warm notes of dried fruits, aged wood, medicinal herbs, minerals, and soft honey sweetness remain with a deep and lasting aromatic finish.
GU SHU MAO CHA
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