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Mao Cha or "unfinished tea” is a processing form in which leaves are dry roasted to halt enzymatic activity, rolled into strands and can then be formed into cakes or bricks for transportation. Unlike black or green tea, this non-enzymatic oxidation allows for the flavor to deepen with time and actually gain value the longer it rests.
We’ve got a beautiful Tofu “Dou Fu” Village Mao Cha harvested in the fall of 2017! Delicate, clean and a little citrusy, this brews up well in all fashions and water temperatures.
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Silk Road TeasThere aren't any tasting notes for this tea yet.
