We were happy to be able to have sourced this incredible Mao Cha. The material come from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency. That’s all good! It’s the feeling of this tea that’s truly special. The feeling itself is extremely meditative, not harsh or energetic but quite aggressive and forceful in its relaxing nature. Simply put, very intoxicating Cha Chi experience.
The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.
Legendární Sheng z městečka Mengku (Yunnan, prefektura Lincang, okres Shuang Jiang), konkrétně z lokality Tygří plošina. Lístky pocházejí ze starých divokých čajovníků, přičemž lístky pro jeden koláč pocházejí z jednoho stromu (single tree). Čaj je známý pro svůj "huigan 回甘", specialní sladký aftertaste, který dlouho zůstává v ústech, jak jej nazývají mistni obyvatelé "Lahu 拉祜族".
One of the range of “younger” Pu Erh teas. Despite its low price, the tea lacks nothing of the typical characteristics of good tea of this type, such as its strongly earthy aroma, distinctive full taste and large, dark leaves producing a dark brown infusions, which can be repeated several times.
The white rose of Yunnan is a unique tea, which gains its quality on one of the upland plains of the Yunnan Mountain Range. It is very rich in active substances, and surprises immediately upon first contact with its distinctive fruity aroma. The infusion is coloured a fruity yellow thanks to the length of brewing, the taste is very delicate and slightly spiced. The tea falls within the category of orthodox teas, for which the processes of cultivation and processing have not changed for hundreds of years.