Made from tea leaves of Gushu (old trees ) in MAN KA village located in Laos near the border of Laos and Myanmar.
Tea leaves were picked and processed in the Spring of 2018 year.
Since local people are not good at process puerh tea, my supplier brought workers from Yunnan to there and taken sun dried completed Mao Cha back to Menghai, Yunnan.
That is a flavor I have never tasted before. Though there is near the south border of YI WU tea region in China, but the taste is far different. Also different from teas from other regions in Yunnan.
Ever the bitterness turns out in the beginning or sweetness which comes from aftertaste are obvious like a weather I experienced these days in that tea sourcing trip. The sun was shining brightly. Soon a group of cloud dropped by and brought a sudden rainfall. Meanwhile, the sun was still shining from higher sky. When the cloud passed by minutes later, sky turned back to normal as before.
Rich taste with complex. The mouth feeling varies when tea liquid passes into throat.
The wild tea plantation near the border of Mekong river which is called Lan Cang river in China.
High tea trees. The different soil brings different flavors to tea.
Picking tea leaves is a hard job especially there on these high trees.
Mao Cha. Because of the long journey to China, these tea leaves should be processed there after picked.