Master Wang makes Mapo cha, a Geographical Indication Product, and a green tea with more than 300 years of history (according to the local folks), since he was a child. He is always very hospitable and smiling and welcoming us to his tranquil abode surrounded by tea fields, in a beautiful valley, not far from Jianshi, Hubei. This tea's technique and craftsmanship is slightly different than the one used for Enshi Yulu production. Mapo Tea is roasted slightly on pans with the use of tea oil, so it retains a roasty and crunchy flavor that is exquisite to us. This was the most traditional way to make green tea locally before Enshi Yulu's standardization of practice by big companies like Runbang starting from the 1970s. Mapo is slowly being recognized as one of the premiere green tea and it is our personal favourite. It is like drinking a cream, a soup full of juice and body that lingers very long in your body like a persisting energy.