Have a first taste of the coming harvest with this Maocha. We just made it a few weeks ago in Jingmai and it's still very fresh. The tea is scarce this year, we've sourced all of it from the Da Ping Zhang plateau and the upper slopes of Jingmai.
The fragrance is characteristic of autumn Jingmai and spreads in your whole tea room. The yellow flakes are not sorted, they make up about 40% of the weight in this tea. It doesn't prevent this maocha to have some punch though: light bitterness and a medium oily mouthfeel can be expected.
Since the tea is bulky, we sell it by 80g pouches only. It will be available until we press the cakes at the end of October 2019.
Mike
I admit I am not a raw puer drinker so it is hard for me to rate this in comparison. I also am aware this is maocha and has not been pressed into a cake and has barely aged so it is again different from raw puer. That being said I found the tea very nice. It's youth shows as it still reminds me a bit of a green tea or lightly oxidized oolong with more bitterness and caffeine punch behind it. There is a bit of a smokey note , some stone fruit (peach?) and some nice white floral but at the moment masked by greenness. Now what I find really fun is because it is maocha you can do some fun experiments like separating the huang pian (golden flakes) and trying straight flake or no flake and comparing it to the standard mix. This is a useful exercise for someone new to puer as it allows you to understand what huang pian is/does and yes it will vary from batch to batch but none the less very insightful. Overall an enjoyable enough tea and a good education on what sorting can do to a tea.
