Dehong Mao Cha 2013

A Pu'erh Tea from

Rating

80 / 100

Calculated from 5 Ratings
Tea type
Pu'erh Tea
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Ingredients
Not available
Flavors
Citrus, Creamy, Pepper, Smoke, White Wine, Wood, Green, Mushrooms, Spinach, Vegetal, Sweet, Sweet Potatoes
Sold in
Not available
Caffeine
Not available
Certification
Not available
Typical Preparation
Use 5 oz / 159 ml of water
Set water temperature to 200 °F / 93 °C
Use 6 g of tea
Steep for 0 min, 30 sec
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4 Tasting Notes View all

“Thanks again, Garret, for the sample! This mao cha has a heavy smell of smoke, or smoked meat. After a rinse there are some green vegetal notes coming through in the aroma and still a good amount...” Read full tasting note
“As I understand it, mao cha is what a lot of people in China drink as day to day tea. Not the aged shengs, not the freshly compressed shous, but just basic mao cha. This tea helps me understand...” Read full tasting note
“I enjoyed this sample for 2 days. I love it. First of all id like to report that i brew sheng with boiling water. yes. its much better because it doesnt taste like mellow smooth green tea...” Read full tasting note
“Been waiting to get this one in a cup for a while now. Pulled 8 grams out to brew this with leaving room for the leaf to have plenty of room to open up. Hit it with a flash rinse and opened the lid...” Read full tasting note

Description

Many in the West have never tried pu’er tea, let alone a mao cha. Mao cha translates to “unfinished tea”. It is the sun-dried form of the leaf before it is steamed and pressed into cakes and made into a green style pu’er.

This tea comes from Dehong Prefecture in Yunnan Province where it grows at an altitude of about 6,000 feet. “Wild” teas like this come from very old trees that are surrounded by the natural flora of the Yunnan forest. It isn’t sprayed with pesticides or “farmed” in the same way we usually envision crops. There are no tidy rows of uniform height, it looks more like organized foraging. Roots grow deep, pulling minerals from the soil and the surrounding plants contribute symbiotically to the resiliance, flavor, and vitality of the tea.

Dehong Mao Cha can be brewed without the rough bitterness usually associated with young pu’er. Short infusions at temerpatures between 175-212 degrees produce cup after cup of spicy, sweet, woodsy mineral goodness. Adding time to taste will satisfy anyone looking for a potent, complex brew. Expect raised energy levels, improved mood, and a subtle sweetness in your mouth well after your cup is empty.

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