• Made from Gushu (old tree) tea leaves from MAN KA village in Laos, near the Laos-Myanmar border.
• The tea leaves were picked and processed in the spring of 2018.
• As local people were not adept at processing puerh tea, my supplier brought workers from Yunnan to assist. The sun-dried Mao Cha was then taken back to Menghai, Yunnan.
• This tea offers a unique flavor that I’ve never encountered before. Though it’s near the southern border of the YI WU tea region in China, its taste is distinctly different from both teas from other Yunnan regions and YI WU teas.
• The experience of drinking this tea is akin to the weather I encountered during my sourcing trip: initial bitterness like bright sunshine, followed by a sweet aftertaste resembling a sudden rainfall under a still-shining sun. Once the cloud of flavor passes, it leaves a normal, clear sky of taste.
• The tea has a rich and complex taste. The sensation in the mouth varies as the tea liquid passes down the throat.