Green Tea Recipe Mao

Mao (毛茶), or Mao Cha, is a semi-processed green tea that retains its original, most natural appearance. This tea is hand-picked and only minimally processed (fixing, drying) to retain all the wildness, strength and authenticity of the leaf. That is why Mao Cha is often used as a raw material for pressed pu-erhs or drunk on its own to appreciate the "basic taste" of the region.

The taste of Mao Cha is sharp, greenish-herbaceous, with a characteristic tartness, light mineral notes and the freshness of a wild leaf. The aroma is bright, fresh, with a hint of wild leaves and mountain herbs. The infusion is rich, yellow-green, with expressive energy.

What is special about Mao Cha?

• Preserves the original flavor and character of the leaf without deep processing
• It is the basis for the production of many pu-erhs, but is also valued as an independent drink.
• Gives a bright, energetic infusion suitable for connoisseurs
• Rich in antioxidants and trace elements from wild regions

How to brew Mao Cha:

Chinese method (gongfu cha):

1. Take 5–6 g per 100–120 ml of gaiwan.
2. Water temperature is 85–90°C.
3. Rinse the first flush (3–5 seconds).
4. Brew in short bursts of 10–20 seconds, up to 8–10 times.

European method:

1. Take 4–5 g per 250 ml of water.
2. Temperature - 85–90°C.
3. Insist for 2–3 minutes.

Characteristics:

• Type: Green tea (mao cha)
• Origin: China, wild or high mountain regions
• Raw materials: Minimally processed spring leaves
• Taste: Tart, greenish, mineral, with wild freshness
• Aroma: Fresh, green, bright
• Infusion color: Yellow-green, rich
• Caffeine: Medium/High
• Form: Loose
• Brand: My Tea

Who is suitable for:

• For lovers of original tea without unnecessary processing
• For those who want to experience the pure taste of raw materials for pu-erh
• For lovers of bright, energetic green teas
• For experiments, tea tastings or in-depth study