古树毛茶白莺山 2025 Gushu Maocha "BaiYingShan" Lincang Yunnan 50g Pack

Baiyingshan Ancient Tree Maocha (2025 Early Spring) - 300+ Years Old Trees

This 2025 early spring harvest comes from wild arbor tea trees (300+ years old) in Baiyingshan's prime growing area. The ancient roots absorb deep mineral nutrients, creating a tea with:

Tea Origin: Baiyingshan, located in Yun County of Lincang, Yunnan, is an ancient tea-growing region along the middle reaches of the Lancang River, renowned as a "Natural Museum of Tea Trees." Nestled among mist-shrouded mountains, this area is home to tens of thousands of cultivated ancient tea trees, some centuries old. Unlike the bold intensity of Mengku teas, Baiyingshan ancient tree tea is celebrated for its "gentle yet resilient, sweet and lingering" character—a hidden gem among Pu'er teas.

Ancient Tree Advantage:
Baiyingshan's tea trees are primarily natural hybrids of Mengku large-leaf varietals and native strains, yielding thick, nutrient-rich leaves. Grown in sandstone red soil along the Lancang River, the tea carries a crystalline mineral sweetness and luminous, honeyed texture.

Aroma: Intense floral honey with wild apricot and fresh camphor

Texture: Thick, oily liquor that coats the mouth like liquid silk

Aftertaste: Cooling menthol sensation with lingering osmanthus sweetness

The combination of high-altitude morning fog and sandstone soil gives this maocha a distinctive "rock sugar" sweetness rarely found in younger plantations.

Brewing Methods

1. Traditional Gongfu Style
Tea: 5g per 100ml (porcelain gaiwan recommended)

Water: 92-95°C (200-203°F) - never boiling

Rinse: 5-second flash rinse (discard)

Steeping Rhythm: 1-3: 8s | 4-6: 12s | 7-9: 20s | 10+: 30s+

Early brews: Dominant honeysuckle florals

Mid-session: Emergence of stewed pear and wet stone minerality

Late steeps: Pure sugarcane sweetness with amber-hued liquor

 Alternative
(For busy connoisseurs)

Ratio: 2g per 300ml tall glass

Method:

Add leaves, then fill 1/3 with 90°C water

After 1 minute, top up to 80% full

Sip continuously, adding water as needed

Advantage: Reveals the tea's endurance - good for 8+ refills

Tips

Water Selection:

Best: Low-mineral spring water (TDS 30-80)

Avoid: Hard water that flattens the delicate top notes

Aging Potential:
As uncompressed maocha, this tea evolves faster than cakes:

1st year: Vibrant floral attack

3rd year: Developing honeyed depth

5+ years: Medicinal cherrywood notes emerge

Storage Advice:
Keep in unglazed ceramic jars, Open monthly for 1-hour aeration.

This maocha represents the pinnacle of Baiyingshan's ancient tree heritage. Its complex yunwei (韵味, rhythmic aftertaste) makes it ideal for mindful morning sessions or as a digestive aid after rich meals. The 2025 spring's exceptional weather has yielded particularly crystalline huigan (回甘, returning sweetness) - a vintage worth cellaring.