February 2019 Mae Hong Son Maocha

Tea type
Pu-erh Tea
Not available
Floral, Hay, Sweet, Vegetal, Green, Salty, Seaweed, Peas, Stonefruit
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Loose Leaf
Not available
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Edit tea info Last updated by AJ
Average preparation
205 °F / 96 °C 0 min, 30 sec 3 g 3 oz / 85 ml

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3 Tasting Notes View all

  • “Well, it seems I have aged this tea a bit. Maybe a bit more than I should… Prepared gong-fu, 3 grams, 85 ml water. Vegetal, stonefruits, kind of sweet, peas, no or almost none astringency. Haven’t...” Read full tasting note

From Farmerleaf

Ancient tea gardens of Mae Hong and Mai Lai village
Picked and processed on Ferburary 19th 2019
First batch coming from the Bai Cha Tai factory
Available in loose leaf Mao Cha 20g samples only

Here is the first batch to come out of the factory we helped establish in Northern Thailand. It is located in Pang Mapha area, at the Northernmost tip of Mae Hong Son Province, right at the border with Burma.

Leaves were collected in two villages: Mai Lai and Mai Hong, two villages with a few ancient tea gardens but no recent history of commercial tea making. While the farmers pick and do a basic processing for their own consumption, the tea is rarely traded outside the villages. Both villages are located at an altitude of about 1100m.

The newly established factory will be run by Sullawan and Martin, a Thai-German couple who are well acquainted to the area. They are in charge of collecting the fresh leaves and this process was not easy in February for three reasons:

1-Few tea trees were harvestable at this time because most of them are not pruned, the leaves are not sprouting or are unreachable.

2- The farmers were busy in the fields harvesting black beans. Since they do not typically cultivate the tea gardens, they use their time to other agricultural matters at this time.

3- A Buddhist festival was ongoing on the next day and many people were busy organizing it.

We brought back 2kg of maocha with us and make it available right off the wok.

We processed it Pu-erh style: withering, wok frying, hand rolling and sun-drying.

At the time of writing, the tea has a high pitched fragrance reminding of some lowly oxidized wulongs (baozhong, gao shan cha, tie guan yin…). A thin mouthfeel, the tea soup is light in the mouth. Some sweetness is present, not much Huigan but a comforting mild Qi and a clean aftertaste. Bitterness and astringency comes out after a few infusions, if you don’t mind it, it is a fairly long brewing tea.

However, this tea will change along the weeks and months after its production, therefore you should take this description with a pinch of salt and try it by yourself.

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3 Tasting Notes

1226 tasting notes

Well, it seems I have aged this tea a bit. Maybe a bit more than I should…

Prepared gong-fu, 3 grams, 85 ml water.

Vegetal, stonefruits, kind of sweet, peas, no or almost none astringency. Haven’t noticed the floral notes I wrote in previous notes.

Leaves after all the steeps I made (that should be around 8-9, as I have ran out of my thermos) are wonderful, some are bit bug bitten, but almost all of them are whole. If I had bigger gaiwan, they will expand fully.

Considering it was that exclusive, I am glad that it has aged pretty well, mellowed the taste and astringency is gone as well. It reminds me another tea I had (Mandalay Spring by Nous Tea but it is from Burma). Maybe the varietal is same or very similar? Keeping the 78 as it isn’t that great, even it is bit better than fresh.

Flavors: Peas, Stonefruit, Vegetal

195 °F / 90 °C 0 min, 30 sec 3 g 3 OZ / 85 ML

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