Gushu Mao Cha

Wuliangshan 2014

While mao cha refers to tea that has not been fully processed, these grey-green leaves are merely uncompressed, presenting otherwise a smooth, professional Sheng Pu'er experience. And yet…something surprising stimulates the palate: among a mild roasted, fruity, and spicy notes, a slight muskiness of resinous incense emerges—an apparent theme among our wild mao cha—before settling into a tempered and thick liquor piqued by the spiciness of rosemary and the herbal aftertaste of juniper.

Its character is likely a result of it having been harvested from old tea trees and processed by a small-scale tea farm in the rich landscape of Wuliangshan; such 'farmer tea' provides a perspective on Pu'er complementary to the more controlled blends used for larger factory cakes.

  • ORIGIN:  Wuliangshan, Nanjian County, Dali Prefecture, Yunnan, China
  • MEANING:  Limitless mountain (wu liang shan)
  • HARVEST TIME:  2014
  • TASTE:  Juniper, rosemary, resin

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.