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.