2026 Mahei Gushu Shou Puerh

Mahei Village (麻黑村) is one of the most famous villages in Yiwu (易武), a prized puerh-producing region in Xishuangbanna, Yunnan. For centuries, Mahei has been considered one of the benchmark villages of Yiwu, known for producing teas that are sweet, elegant, soft, and beautifully balanced. Chinese tea producers often describe Mahei with phrases like "high fragrance, soft liquor" (香扬水柔) and "gentle with hidden strength" (柔中带刚)—a perfect reflection of the region's refined character.

While Mahei is best known for its raw puerh, this tea is made as a gushu (古树) shou puerh, using leaves from ancient tea trees growing naturally among the forests of Yiwu. Unlike plantation tea bushes, these old trees have deep root systems that reach into mineral-rich soils, producing teas with a thicker body, more layered aromatics, stronger returning sweetness, and excellent aging potential. Here, the ancient tea trees grow scattered throughout the forest rather than in neat rows, surrounded by native vegetation in a rich mountain ecosystem. This close relationship between the forest and the tea is one of the reasons Yiwu teas are celebrated for their smoothness and complexity.

Unlike many ripe puerhs that focus on deep earthiness and heavy fermentation, Mahei Shou offers a much more elegant expression. The fermentation is clean, allowing the natural sweetness of the leaf to shine through while maintaining the gentle personality Yiwu is famous for.

The aroma buttery and immediately reminds us of fresh egg tart pastry, with notes of sweet cream and vanilla bean that carry into the cup. The tea is incredibly creamy with a silky, oily texture. But medium-bodied character and soft oak-barrel-like woody notes of the tea balances out the rich texture and aroma to create a sip that feels rich without ever becoming heavy or overwhelming.

There's a unique airy softness (almost like a high mountain oolong) that fills the mouth, almost like your palate is wrapped in a cloud, while a long-lasting sweetness lingers. Toward the finish, a surprising honeydew melon-like sweetness emerges, blending beautifully with the vanilla cream aroma in a way that reminds us of melon cream soda.

This is a wonderful choice if you're looking for a very unique shou puerh that's refined rather than earthy—one that highlights sweetness, texture, and elegance while still delivering all the comforting richness that makes ripe puerh so enjoyable.

Gongfu Brewing

• Tea: 5g

• Teaware: 90ml gaiwan or small teapot

• Water: 204°F (96°C)

• Give the leaves a quick rinse.

• 1st infusion: 7–8 seconds

• Following infusions: 3-5 seconds

• After the 4th infusion, increase each steep by 1–2 seconds.

This tea is remarkably forgiving and won't become bitter or overly dry even if accidentally over-steeped. Expect 16–17 flavorful infusions. If the later brews begin to feel lighter, try filling the gaiwan only halfway and extending the steep time slightly to draw out even more sweetness and complexity.

Origin: Yiwu, Yunnan, China

Notes: Vanilla Sweet Cream, Oak Barrel, Honeydew Melon