dashu mao cha

Bangdong 2022

Though sheng Pu'er is most often most valued after several years of slow fermentation, this mao cha makes a case for trying fresh sheng: cooling, vegetal flavors, fruity acidity, and a menthol hui gan make for a refreshing and unique experience. The extremely long and twisted leaves were gathered on the cloud-bathed slopes of Bangdong, overlooking the Lincang River, and seem to have absorbed the shifting, variable environment. A starchy mouthfeel with a touch of earth recalls taro or purple potatoes, while the aftertaste comes alive with an aroma of passionfruit, but it's a hint of the savoury flavors of the wok or the grill that complicate the character beautifully for a truly novel tea.
  • ORIGIN:  Yakou, Bangdong, Linxiang, Lincang, Yunnan China
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2022
  • TASTE:  Taro, passionfruit, mint
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$18.00 $18.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 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.