A loose raw/sheng mao cha from ancient tea trees in the Lao Man Sa area above Yiwu. The wet leaves and gai wan fragrance varies from fruity to mushroomy with some later notes of cooling-camphor. The ru kou is quite gentle/subdued with a slight bitterness. The mouthfeel is smooth, a little oily with some thickness. It produces some sheng jin and and has some fragrance in the broth. Typical of quite a few Yiwu area teas, in its young stage it is not a 'big hitter', it maybe even seems a little plain, but it's stable and has good balance.

Yunnan shai qing mao cha or sun dried loose leaf tea is not yet technically Puer. Only once the tea has been steamed and pressed does it enter the phase of becoming Puer tea. None-the-less, the tea is still in a process of continual change and, even though it has not been steamed, it will continue to change as it ferments/oxidises and ages, varying from season to season and even day to day, so the description here is a snapshot of the tea's quality and character, which should not differ significantly, but which none-the-less can change.