This is the third maocha I’ve tried from Norbu. I really liked one, found the other fair-go-good, and now it was on to an older one. Philosophically, I found it puzzling that they aged an unfinished pu-erh. Wouldn’t it make more sense just to turn it into a pu-erh and age it then? Eh, I’m nitpicking. The dry scent was off-putting, but the finished brew-up (Western-style but in a gaiwan) turned up an earthy, faintly fruity, and smoky cup. Like an oolong that’d been blended with a sheng. I still prefer younger maochas – like the Nan Nuo I had – but this was still a pleasure to sip.
2007 Spring Yong De Mao Cha - Loose Pu-Erh Tea
-Harvest: Spring, 2007
-Growing Region: Yong De County, Lincang Prefecture, Yunnan
In Kunming this spring I had the pleasure of trying this tea, and for some reason it really stuck in my mind as exceptional. I inquired about it a few weeks after returning home to the States, and found out that some of it remained unsold. I jumped at the opportunity to get some loose, and here it is.
This mao cha is from the spring harvest of 2007 and was picked from wild growing trees in Yong De county of Lincang prefecture, where a lot of my personal favorite teas seem to be coming from these days. Just over three years of aging in Yong De county’s mountainous but warm & damp climate has aged it quicker than if it had been stored in a less humid environment.
Because of the aging in Yong De, the infused tea liquor is a beautiful amber color with spectacular clarity. The flavor is quite mellow, especially in light of the fact that it is only three years old. At the time of writing, the flavor, although tough to describe, really reminds me of the way the fall season smells in a forest after the leaves have fallen. The aftertaste is pleasant and clean tasting with elements of that “foresty” aroma. It is my opinion, besides being a very good value, that this is an excellent semi-aged mao cha that if left un-compressed should be consumed in the next 18 months or so. It really is showing it’s potential as a loose tea right now with its balance between its young, raw flavor and more mellow, aged-type aspects. I really hope people enjoy this tea as much as I have been.