This particular mao cha is very special in that it was picked from tea trees grown entirely in the wild, surrounded by all the native floral and fauna, exposed to nothing but clean air, high-altitude and sunshine. The tea grows quite dark, almost purple as it has adapted to the high levels in sunshine, protecting itself from the UV rays. For us humans that means we get a tea that is even higher in antioxidants. See the blog post with more info on purple leaf tea.

Almost no bitterness is present in the infused tea liquor, even when brewing at higher temps, though most of our customers are enjoying this at water temps of 175 to 190 degrees. This is delicious in the tea glass style of brewing, as well, but should definitely be enjoyed gongfu style at least once!

The dry leaf has a sweet, smoky aroma and even those who have not been fans of smoke are enjoying this tea. So sweet and full in the mouth with a tea energy that will leave you feeling fantastic. You will keep coming back for more! Relish steep after steep of this and look for an ever evolving flavor landscape. Similar in flavor profile to oolong, it plays in the lighter realms, pleasant, sweet, tang on the tongue with sour notes akin to that of a grape peel. High in anthocyanins, it embodies the same beneficial compounds found in blueberries, eggplant, purple grapes and other blue, purple or dark red foods. It's a winner for it's multi-faceted expressions and consistent cha chi.

Try our 100 gram cake of this leaf as a raw pu’er!