BaMa(拔玛) which means “Old Arbor Tree” in local AiNi dialect. On the elevation of above 1600m in NanNuo tea mountain(南糯山), here has national original forest called GuoYouLin(国有林) . When I went there first time in spring of 2018 year, I was totally astonished by the well preserved natural environment and forests there. (Photos taken at that time are attached in most below). Here is far from places where people live. In fact, people live far below this national forest. This makes these tea trees be well protected along with other trees.
Dry tea leaf is fragrant, long and strong.
After I come back from there, I reordered some of this tea to charge my stock. And to observe the aging process and well learn about tea from there, I take some of these MaoCha to be pressed into disc cake with each weight of 200g. And some has been left here to be sold as MaoCha. Then everyone can have their own comparison. And I hope not just me but other tea lovers can learn more from this tea and this tea region in NanNuo mountain.
Strength in ChaQi
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 200g cake · KingTeaMall
If everything goes smoothly, I hope everyone can have a try on new tea of next spring even on sample. The sweet taste near sugar cane not just come from HuiGan(one kind of aftertaste when bitterness retreats) but also can be felt when sip tea liquid. The bitterness withdraw from mouth very soon. Astringency is on a low level but can be felt. Saliva producing time lasts long. Because this is pure tea leaf from one individual little tea region and single season, the stage of taste changing along with each infusion can be easily felt too.
Wild flavor.
Best for: Also I think this is a kind of tea could be recommended to new comers.Richness.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
