Mao Cha Evaluation - Wu Long goes through very long fining process that extends all the way till early winter. During tea season, we make rough tea aka mao cha. It is the basis for good tea. Evaluating rough tea takes a true expert. Right after tea season, the highly competitive tea makers of Wu Yi Shan usually engage in rounds of tasting of rough teas to learn from each other and to learn collectively from the season's vintage, as well as making predictions of the finished tea. We are broadcasting live on Zoom tonight of tea makers in Wu Yi Shan get together to evaluate this season’s rough tea. Spaces are limited, claim your spot now. Link in bio. #maocha #teaevaluation #roughtea #tastings #yancha #oolong #clifftea #rocktea #wuyioolong (at Wuyi Mountain) https://www.instagram.com/p/CAQouPFlIQP/?igshid=1qjgml3diiy0m
