Monthly Archives: December 2015

2015 Laos Ban Komen Maocha

Today I found a package in my box of Sheng Puer that I haven’t yet opened (let’s be honest, there’s two boxes of Sheng Puer and many unopened packages, but I digress). This beauty is from my last trip up to Camellia Sinensis in Montreal. I remember having it recommended to me by one of their tea crew, and being intoxicated by the smell of the leaves. Much like the aroma of roasting oolong in Pinglin, the crisp fruity sweetness of Máochá brings back memories of walking around tea factories in Southern Yunnan.

Máochá is so fun to brew: toss a pile of it into a gaiwan and pour on the boiling water. The result? A golden cup of thick liquor with the taste of freshly cut hay. There’s also a floral component, like the sweetness of honeysuckle, that I find very comforting. A mineral overtone is unmistakeable, but it doesn’t result in a overly dry mouth feel.

That honeysuckle sweetness is more prevalent in this Laos tea than in other Máochá that I remember. It’s not really a perfume, but more a gentle sweetness that just tickles the senses.

So, if you’ve read this far and have no idea what kind of tea I’m drinking, maybe I should explain a little about Máochá (毛茶 or sometimes Mao Cha).

Máochá isn’t technically Sheng Puer (生普洱茶), even though it is often placed in that category. Literally it is something close to “raw tea”; the fresh tea picked from the large leaf varieties of Camellia sinensis that grow in the south-western region of China, or in this case, Laos. (Aside: It is always important to remember what Global Tea Hut wrote in their October 2015 issue: “tea regards no borders”. While you can talk about tea practices, production techniques, and preparation, the tea itself, “belongs to Nature”. Our political and social delineations of territory don’t mean anything to the tea plant, which just grows where it finds itself, and produces leaves that are adapted to its climate and terroir.)

laosmaocha-wet-2Most Máochá is steamed and then pressed into cakes, producing Puer as it ages. Some, however, is left raw, and this is the tea that a lot of the locals in Puer-producing regions drink as their daily beverage. Made with minimal processing, Máochá has very little in common with the Puer that much of it becomes, evolving much more like a Green, or even a White tea.

Characterized by large, wildly twisted leaves that glow with a green and gold energy, Máochá can harbor some delicious flavors that are not seen in any other tea category. In fact, I’d much prefer to think of Máochá as its own type of tea rather than trying to explain how it comes from a world of Puer, but acts like Green tea.

As I’ve written about before, most tea drinkers in the tea producing regions of China don’t drink tea gong-fu style, nor with western style strainers, but grampa style: just leaves in a jar with hot water. Máochá lends itself really well to this style of drinking. The massive leaves just melt as you pour in the water. It’s a beautiful thing. Máochá is great for every day drinking, and usually rather inexpensive compared to Sheng cakes from the same region.

Like other tea (outside the Hēi chá category), I’d say that Máochá is better within the first year after harvest. It can be aged, but in my experience the flavors can become overly dry and dull the older it becomes, unless aged very skillfully. I imagine that the process of pressing Máochá into Sheng Puer cakes offers the leaves some protection against the elements which the raw tea doesn’t have. Then again, I have tried fewer than six different Máochá in my time, so please conduct your own research and let me know!