Especially for connoisseurs, we have brought one of our most popular Gu Shu Sheng puerhs — SHENG CONNERY — in maocha form. The same low 200-year-old tea trees from the garden in Ma Deng, beloved by our master Xiang.
The technology is the same, except for one difference — no pressing. After hand-rolling and drying, the tea leaves remain in their original loose form — maocha. This is the form in which farmers traditionally drink Sheng puerh. It is also how they store it before deciding what to do with it: leave it as is, sell it, press it, or turn it into Shu puerh.
However, it should be understood that pressed Sheng will differ slightly from the original maocha, as the pressing process involves thermal treatment, which gently affects the flavor. Also, Sheng in maocha form ages faster due to increased oxygen exposure.