SƠN LA GU SHU YELLOW TEA
YELLOW TEA (MAO CHA) from SƠN LA ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Be, Tà Xùa, Sơn La, 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
Honey, vegetal, smoky
TASTE
Floral, fruity, honey
ALTITUDE: 1400 m
VARIETY: Snow Shan
HARVEST: 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Be, Tà Xùa, Sơn La, 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
Honey, vegetal, smoky
TASTE
Floral, fruity, honey
ALTITUDE: 1400 m
VARIETY: Snow Shan
HARVEST: 2023
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
SON LA GU SHU MAO CHA 2022
ORIGIN
Tà Xùa is a mountain range in Sơn La province famous for its high mountains and ancient trees grown in this area. This tea comes from a place called Ban Be, famous for its ancient tea tree garden located at about 1300 meters above sea level.
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!
ORGANOLEPTICS
Stunning tea material, harvested from ancient trees of the Sơn La province, and processed using traditional method, this tea has a pronounced fragrance and taste and has its original character. The raw material consists of a combination of a 'bud and two leaves', which guarantees a deep, balanced taste. Due to the age of the trees and the altitude of growth, this tea has absorbed the energy of the mountains and can please with its noble energy.
Dry tea leaves have a sweet, soft, honey aroma, with vegetal and slightly woody notes. The warmed tea leaf continues with soft citrus and fruity motifs. After rinsing, the aroma reveals fruity, dried fruits, honey, and berry notes. The aroma is calm, yet quite intense and rich. With further brewing, the aroma of the leaves develops into deep woody, nutty motifs.
The taste of the tea is light, soft, and sweet, with sugary, fruity motifs and a slight haze in the aroma and aftertaste. There are notes of sugar cane, bamboo, and dried herbs. The tea leaves a pleasant honey aftertaste, with a light astringent and oily texture. The tea gives a light yellow infusion, but with a longer infusion, it turns amber. The tea is capable of producing a very rich, deep, and powerful flavor when infused longer, where its astringency and bitterness indicate its potential for further changes during storage. The tea leaves a long aftertaste, where bitterness smoothly turns into sweetness and creates an extraordinary sensation in the mouth.
Tà Xùa is a mountain range in Sơn La province famous for its high mountains and ancient trees grown in this area. This tea comes from a place called Ban Be, famous for its ancient tea tree garden located at about 1300 meters above sea level.
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!
ORGANOLEPTICS
Stunning tea material, harvested from ancient trees of the Sơn La province, and processed using traditional method, this tea has a pronounced fragrance and taste and has its original character. The raw material consists of a combination of a 'bud and two leaves', which guarantees a deep, balanced taste. Due to the age of the trees and the altitude of growth, this tea has absorbed the energy of the mountains and can please with its noble energy.
Dry tea leaves have a sweet, soft, honey aroma, with vegetal and slightly woody notes. The warmed tea leaf continues with soft citrus and fruity motifs. After rinsing, the aroma reveals fruity, dried fruits, honey, and berry notes. The aroma is calm, yet quite intense and rich. With further brewing, the aroma of the leaves develops into deep woody, nutty motifs.
The taste of the tea is light, soft, and sweet, with sugary, fruity motifs and a slight haze in the aroma and aftertaste. There are notes of sugar cane, bamboo, and dried herbs. The tea leaves a pleasant honey aftertaste, with a light astringent and oily texture. The tea gives a light yellow infusion, but with a longer infusion, it turns amber. The tea is capable of producing a very rich, deep, and powerful flavor when infused longer, where its astringency and bitterness indicate its potential for further changes during storage. The tea leaves a long aftertaste, where bitterness smoothly turns into sweetness and creates an extraordinary sensation in the mouth.
AN SHIM TEA 'MAO CHA' COLLECTION
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