is a small area in Lincang, Southwest Yunnan. This place is not famous but produces high-quality tea harvested from ancient tea trees grown high in the mountains. The average altitude is about 2100 m above sea level and tea trees are about 350-500 years old. Perfect environment as well as 100% nature farming and traditional handmade processing gives this tea the highest score speaking about the quality and aging potential. Noble tea with its original character and deep, rich aroma and taste. This Mao Cha comes from 300-500 years old trees. It is 100% natural farming, with no involvement of people. Very rich tea in terms of gene pool.
Tea from the Ming Feng Shan area is one of the very high-quality representatives of authentic pu'er, harvested from 350-500-year-old trees and processed using traditional technologies by minorities who live high in the mountains. In our assortment, you can find the same tea leaves pressed into 200 g or 357 g cakes
, as well as 8 g balls
. We are very proud and highly recommend trying our Lao Cha Tou Shu Cha 2022
, made from the same raw material that makes this kind of tea unique a high-quality.Zi Ya (Purple bud)
- purple tea is made from tea leaves mutated, adapting to the local microclimate. This variety is mostly found high in the mountains. This is a mutation that occurs when exposed to the sun. The plant requires a blue and violet light spectrum for harmonious growth. In areas with too much sunlight, plants lack blue-violet light and as a result, due to a complex biochemistry inside the tea leaf, it changes its colour into purple. In addition, this tea has a unique, delicate, sweet, floral flavour.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'.ORGANOLEPTICS
The aroma of dry tea leaves
has a bright, sweet, fresh fruit and berry aroma. Warmed and rinsed tea leaves reveal bright berry notes. Black currants, raspberries, cranberries, and some dried herbs. With further brewing, the aroma reveals notes of fried rice.
The taste is bright, sweet, and slightly sour. Berry, fruity, herbal, and slightly woody notes! Deep taste, with a thick texture and a long, sweet long-lasting aftertaste.