Mao cha (毛茶, máochá)

Mao cha (毛茶), or rough tea, has completed primary processing and drying but awaits further finishing. The term is used for several tea categories, not just pu-erh.

In pu-erh production it usually refers to sun-dried mao cha: leaf that has been heat-fixed, rolled and dried in the sun. It may be sorted and pressed for sheng, or undergo wo dui to make shu. Mao cha in other tea categories is not necessarily sun-dried.

The word describes a processing stage, not poor quality, fuzzy leaves or freshly picked leaf. Depending on the tea, finishing may include sorting, stem removal, blending or further heating. Tasting helps assess the material, but appearance cannot reliably establish its village of origin or the trees’ age.

Mao cha is also sold for brewing. Check whether the seller is offering material for further processing or tea prepared for drinking. Being loose does not make it inferior to a cake or unsuitable for ageing. Flavour and keeping quality depend on the batch and storage conditions.

Related teas

Chinese tea glossary