This tea came from Matai village, which is located in 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 temperature creates a special environment which promotes rich harvest during whole year. This area is also covered with rocks, what makes local soil rich with iron and other minerals. Locals call their tea Yunnan Rock Tea due to a special mineral nuance in a taste of a tea.
This tea is made from 350+ years old tea trees grown at about 1650 m altitude.
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 into 'cakes'.
Dry tea leaves have intense sweet aroma with floral, honey and exotic fruit notes. After rinsing aroma develop into woody, resin, herbal with some vanilla nuances. Very special texture of a fragrance will definitely make this tea special. The taste is bold, intense and sweet, with herbal, floral, 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! Definitely serious tea for advanced gu shu pu'er connoisseurs. Beautiful tea with strong character and spirit of an ancient trees.