The four stages of making mao cha

There are four stages in making mao cha. First, a reminder that mao cha is the tea used to make pu erh, either raw or cooked. It is also worth remembering that the way mao cha is made has evolved over time. Basic withering followed by drying in the sun has become more complex as trends have changed, and as dark teas have become so popular among the Chinese. Today, this is what is involved: after harvesting the leaves, they are withered for around two hours. Then the leaves are “fixed” in a wok (see photo) at 200°C for around 30 minutes. Next, the leaves are rolled for ten minutes before being left to dry for the whole day in the sun. In theory, mao cha is used to make compressed tea, but it can be drunk as it is, and appreciated for its mineral, fruity, vegetal and animal notes.


Posté dans Producing tea par François-Xavier Delmas | Tags : , ,

The author

François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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