Learning how to identify gu shu & make maocha - The Tea Urchin

„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

„Fragrance
Broad leaf variety old tree tea aromas can generally be divided into the following;

fruit-flower fragrance, honey-flower fragrance , honey-sweet fragrance, date-jujube fragrance, orchid flower fragrance , camphor fragrance, sticky rice fragrance , lotus flower fragrance , mellow-aged fragrance

Some teas are highly fragrant, others have refined and prolonged fragrance. Although there are many different kinds of fragrance, they should all be natural, smooth and easy to get a feeling for. These fragrances appear when the tea is drunk and are not evident when smelling the tea.“