YÊN BÁI GU SHU MAO CHA
YELLOW TEA (MAO CHA) from YÊN BÁI ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Giàng Pằng, Yên Bái, 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
Woody, honey
TASTE
Woody, dried fruits and herbs
VARIETY: Snow Shan
HARVEST: 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Giàng Pằng, Yên Bái, 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
Woody, honey
TASTE
Woody, dried fruits and herbs
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
YÊN BÁI GU SHU MAO CHA 2023
ORIGIN
Vietnam is known as one of the oldest tea regions in the world, with a vast area of ancient tea trees spreading from northeast to northwest. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao and others, who traditionally use tea leaves as medicine and take care of the tea trees.
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
This one is a real wild tea from ancient trees with the energy and strength of the mountains. A beautiful large whole leaf with a sweet woody, honey aroma. Some herbal and spruce motifs. Warmed tea leaves do not continue with vanilla, floral aroma. The rinsed tea leaf fully reveals woody, slightly marshy motifs. With further brewing, the aroma of the leaves goes into the deep plant, slightly fermented, enzymatic motifs.
The taste is soft, sweet, and deep with notes of vanilla, dried fruits, and some herbs. With longer infusions, the tea takes on more distinct woody notes, a bit of fresh nut, with a slight astringency. The tea causes quite a strong sensation in the mouth, expressed by salivation, and a mineral texture, turning into a long-lasting sweet aftertaste. A little peppery and spicy! This tea is very powerful energetically and has an energizing, tuning effect. The tea is deep and multifaceted, leaving a strong impression, in the best traditions of tea harvested from ancient tea trees.
Vietnam is known as one of the oldest tea regions in the world, with a vast area of ancient tea trees spreading from northeast to northwest. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao and others, who traditionally use tea leaves as medicine and take care of the tea trees.
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
This one is a real wild tea from ancient trees with the energy and strength of the mountains. A beautiful large whole leaf with a sweet woody, honey aroma. Some herbal and spruce motifs. Warmed tea leaves do not continue with vanilla, floral aroma. The rinsed tea leaf fully reveals woody, slightly marshy motifs. With further brewing, the aroma of the leaves goes into the deep plant, slightly fermented, enzymatic motifs.
The taste is soft, sweet, and deep with notes of vanilla, dried fruits, and some herbs. With longer infusions, the tea takes on more distinct woody notes, a bit of fresh nut, with a slight astringency. The tea causes quite a strong sensation in the mouth, expressed by salivation, and a mineral texture, turning into a long-lasting sweet aftertaste. A little peppery and spicy! This tea is very powerful energetically and has an energizing, tuning effect. The tea is deep and multifaceted, leaving a strong impression, in the best traditions of tea harvested from ancient tea trees.
AN SHIM TEA 'MAO CHA' COLLECTION
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