YIWU GUA FENG ZHAI GU SHU MAO CHA
MAO CHA from GUA FENG ZHAI AREA ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
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
Floral, fruity, honey
TASTE
Honey, creamy
ALTITUDE: 1800 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Gua Feng Zhai, YiWu, Mengla, Xishuangbanna, Yunnan, China
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
Floral, fruity, honey
TASTE
Honey, creamy
ALTITUDE: 1800 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 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
MAO CHA from GUA FENG ZHAI AREA ANCIENT TREES 2023
ORIGIN
YIWU mountains are one of the most famous ancient tea forests, located in Mengla, Xishuangbanna, Yunnan, China. Since the old times, Yiwu has been considered one of the famous "Six pu'er tea mountains," and has the "Imperial tea" status. The teas from these places are famous for their sweet, deep, and complex flavors. Yiwu tea has a very unique character loved by many pu'er tea enthusiasts. The total area of the ancient tea forest is about 980 ha. The oldest and largest trees are about 10.5 m in height and about 700 years old. The ecological environment is balanced, the energy of tea is pure, and the tea gardens are surrounded by dense forests. The climate is humid and hot. Natural conditions like light, temperature, water resources, acidity, and richness of soil are ideal for growing tea. Everything contributes to the growth of tea, the early appearance of buds full of strength and energy. Local tea leaves are densely covered with fluff. According to studies, polyphenols, tea catechins, and other useful substances are found in local tea much more than in other similar tea regions. The annual production of tea made from ancient tea trees is about 100 tons.
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
First-class raw material, consisting of a combination of a 'bud and two leaves', harvested in early spring from trees over 350 years old. A famous place with an old tea culture, a unique climate, and a rich chemical composition of the soil, make this tea one of the most demanded pu'er teas. High-quality raw materials and natural storage provide an unforgettable tea experience.
Dry tea leaves have a sweet honey and dried fruit aroma. Dried melon with a slight smoky note, dried apples. Warmed tea leaves have a sweet, honeyed, fruity aroma. Exotic fruits like mango, pineapple, and passion fruit. Very sweet and deep aroma. The rinsed tea leaf reveals herbal, slightly woody, and fruity motifs.
The taste is sweet, honey, with a very unusual spruce and eucalyptus note, as well as a long, sweet, refreshing aftertaste. A very noble, deep, and original taste, which makes this raw material stand out very much against the background of mao cha from other regions. With longer infusions, a slight astringent note appears in the taste, pleasant and not strong, which transforms into a sweet, long-lasting aftertaste. The tea gives a fairly light infusion and has a mellow and creamy texture. Tea brings associations with a wooden house and a bathhouse.
YIWU mountains are one of the most famous ancient tea forests, located in Mengla, Xishuangbanna, Yunnan, China. Since the old times, Yiwu has been considered one of the famous "Six pu'er tea mountains," and has the "Imperial tea" status. The teas from these places are famous for their sweet, deep, and complex flavors. Yiwu tea has a very unique character loved by many pu'er tea enthusiasts. The total area of the ancient tea forest is about 980 ha. The oldest and largest trees are about 10.5 m in height and about 700 years old. The ecological environment is balanced, the energy of tea is pure, and the tea gardens are surrounded by dense forests. The climate is humid and hot. Natural conditions like light, temperature, water resources, acidity, and richness of soil are ideal for growing tea. Everything contributes to the growth of tea, the early appearance of buds full of strength and energy. Local tea leaves are densely covered with fluff. According to studies, polyphenols, tea catechins, and other useful substances are found in local tea much more than in other similar tea regions. The annual production of tea made from ancient tea trees is about 100 tons.
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
First-class raw material, consisting of a combination of a 'bud and two leaves', harvested in early spring from trees over 350 years old. A famous place with an old tea culture, a unique climate, and a rich chemical composition of the soil, make this tea one of the most demanded pu'er teas. High-quality raw materials and natural storage provide an unforgettable tea experience.
Dry tea leaves have a sweet honey and dried fruit aroma. Dried melon with a slight smoky note, dried apples. Warmed tea leaves have a sweet, honeyed, fruity aroma. Exotic fruits like mango, pineapple, and passion fruit. Very sweet and deep aroma. The rinsed tea leaf reveals herbal, slightly woody, and fruity motifs.
The taste is sweet, honey, with a very unusual spruce and eucalyptus note, as well as a long, sweet, refreshing aftertaste. A very noble, deep, and original taste, which makes this raw material stand out very much against the background of mao cha from other regions. With longer infusions, a slight astringent note appears in the taste, pleasant and not strong, which transforms into a sweet, long-lasting aftertaste. The tea gives a fairly light infusion and has a mellow and creamy texture. Tea brings associations with a wooden house and a bathhouse.
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