The deep tangled leaves of this mao cha glows in phantasmic copper suggesting an experience to come. With a touch of hot water the aroma expresses a tangy pungency of light fermentation, while the brew envelopes into a dish composed of zucchini, lemon, and burnt thyme on a late summer barbecue. These wild and loosely-kept leaves are sourced from an area close to the oldest cultivated tea tree in the world and represent a completely different and rewarding perspective on pu'er, uncompromising the vitality often lost with ageing and compression.
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