Waterloo Tea - Raw Mountain Puerh

Name: Waterloo Tea - Raw Mountain Puerh
Brand: My Store
SKU: RMP(WT)-LL-100
Price: 14.1 GBP
Availability: InStock

Regular price £14.10

Tax included.

Pack type:

Loose Leaf - 50g

Quantity:

Variant

Pickup available at 21 Gibb Street

Raw Mountain Puerh is a semi-aged loose leaf (mao cha) puerh from Ku Zhu Mountain in Jinggu, Yunnan. Harvested in spring 2015 and aged in its loose leaf form, it…

Raw Mountain Puerh is a semi-aged loose leaf (mao cha) puerh from Ku Zhu Mountain in Jinggu, Yunnan. Harvested in spring 2015 and aged in its loose leaf form, it offers a rare opportunity to experience raw puerh before compression.

Description

Raw Mountain Puerh is produced from spring 2015 leaves harvested on Ku Zhu Mountain in Jinggu, Yunnan. Rather than being compressed into cakes immediately after processing, this tea has been aged as loose leaf (mao cha), allowing it to develop the complexity of a semi-aged raw puerh while remaining easy to measure and brew.

One of the questions often asked about puerh is whether it must be compressed to age well. The answer is no. Whilst compression influences the speed and character of ageing, loose leaf mao cha continues to mature naturally, developing greater depth whilst retaining more of the individuality of the original leaf. For many drinkers, it offers a fascinating insight into how raw puerh evolves before becoming a finished cake.

This tea represents an opportunity to experience a less common side of puerh production. Its age, origin and traditional processing make it particularly appealing to those looking to explore beyond everyday teas and discover one of Yunnan's most celebrated tea styles.

Origin

This tea comes from Ku Zhu Mountain in Jinggu County, Yunnan Province, one of China's most important regions for puerh production. Jinggu has been cultivating tea for centuries and is home to a diverse range of tea trees, including many older populations that contribute to the area's reputation among puerh producers.

Harvested in spring 2015, the leaves were sourced during one of the most prized picking seasons of the year. Spring growth produces fresh, healthy leaves that are particularly well suited to raw puerh production and long-term ageing, making them highly valued by both producers and collectors.

Processing

Raw Mountain Puerh follows the traditional sheng puerh process. After harvesting, the leaves are withered before being pan-fired to halt excessive oxidation. They are then rolled and sun-dried using the traditional shai qing method, creating what is known as mao cha—the unfinished form of raw puerh.

Unlike most puerh, Raw Mountain Puerh is aged as mao cha, the traditional loose-leaf form of raw puerh before it is compressed into cakes. Although many drinkers associate puerh with cakes or bricks, every raw puerh begins life as mao cha. Experiencing it in this form provides a rare opportunity to taste the tea before compression influences its ageing. Ageing in this form allows the tea to develop naturally whilst making it immediately accessible, without the need to break apart a compressed cake. This offers a unique perspective on raw puerh, demonstrating how traditional processing and careful storage continue to shape the tea long after harvest.

Waterloo Tea - Raw Mountain Puerh

Pickup available at 21 Gibb Street

– Loose Leaf - 50g

Description

Origin

Processing

Brewing the Perfect Cup

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