This tea came from Matai village, which is located in the Lincang area, Yunnan. This place is famous for its many old tea trees and perfect climate for growing high-quality tea. Due to a high altitude, the difference between day and night temperatures creates a special environment that promotes rich harvest during the whole year. This area is also covered with rocks, which makes local soil rich with iron and other minerals. Locals call their tea Yunnan Rock Tea due to a special mineral nuance in the taste of the tea.
This tea is made from 350+ years old tea trees grown at about 1650 m altitude.
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'.
Dry tea leaves have an intense sweet aroma with floral, honey, and exotic fruit notes. After rinsing aroma develops into woody, resin, herbal with some vanilla nuances. The very special texture of the fragrance will make this tea special. The taste is bold, intense, and sweet, with herbal, floral, and honey notes. Long-lasting sweet aftertaste with menthol freshness. Oily texture transforms into dryness on the tip of the tongue. Very obvious 'Hui Gan' effect! Beautiful tea with a strong character and spirit of ancient trees.