Ancient Tree Tea (Gushu Cha) Vs. Taidi Cha (Plantation Tea)

When it comes to tea, you might have heard the terms “Gushu Cha” and “Taidi Cha” but aren’t sure what they mean. Gushu Cha refers to tea grown in a natural environment with little human intervention, and most of them are more than 100 to 300 years old. Taidi Cha, on the other hand, is cultivated artificially, primarily distributed in low mountains and hilly areas. In this article, we will explore the difference between Ancient Tree Tea (Gushu Cha) and Taidi Cha (Plantation Tea) and how they differ in appearance, aroma, taste, brewed tea leaves, Yùnwèi (lasting appeal), and transformation value.

What is Ancient Tree Tea (Gushu Cha)?

Ancient Tree Tea, also known as Gushu Cha (古树茶), refers to tea that is grown in a natural environment with minimal human intervention, and most of the trees are over 100 to 300 years old. The term “Gushu” comes from the Chinese characters “古树,” which literally means ancient tree.

The tea trees are mainly arbor big tea trees, which are either wild or over-domesticated, and some are even cultivated. Ancient tree teas are primarily from the ancient six major tea mountains and the new six major tea mountains in Yunnan. They are distributed in the mountains at an altitude of 1400-1800 meters and stumbled with forests.

The standard age for ancient tree tea used to be over 300 years old, but others also think the standard age has been lowered to 100 years recently. The leaves of ancient tree tea are relatively strong and slender due to the species being Large-leaf Arbor Tea Trees, with clear leaf veins and a noticeable texture. The long growth period and natural environment of the ancient tree tea produce a deeper, heavier aroma with more intriguing complexities, leaving a long-lasting aftertaste in the mouth.

The leaves of ancient tree tea also have more substances with transformation value, giving them more value as they age.

What is Taidi Cha (Plantation Tea)?

Taidi Cha (生态茶), also known as plantation tea, refers to tea that is grown in a managed agricultural environment, such as a tea plantation, with human intervention in the form of fertilization, pruning, and pest control. This is in contrast to Ancient Tree Tea (Gushu Cha), which is grown in a natural environment with minimal human intervention. Plantation tea is often grown using modern agricultural techniques and may be cultivated from various tea tree cultivars rather than being exclusively derived from ancient tea trees. Plantation tea is often more consistent in flavor and aroma than Ancient Tree Tea, but it is generally considered to be of lower quality and less valuable.

Differences Between Taidi Cha and Gushu Cha

Tea is a popular beverage enjoyed by people all over the world. Among the various types of tea, Taidi Cha and Gushu Cha (Ancient Tree Tea) are two distinct varieties that differ significantly in their appearance, aroma, taste, and overall quality.

Appearance

One way to distinguish between the two types of tea is by their appearance. The leaves of Gushu Cha are relatively stronger and slender due to the Large-leaf Arbor Tea Trees species from which it is harvested. The leaves have clear veins with a noticeable texture. In contrast, Taidi Cha has a relatively thin leaf with a wide and round overall shape covered with fine white hairs. This difference in appearance is due to the different cultivation methods used for each type of tea.

Aroma

Gushu Cha is grown in a natural environment with minimal human intervention, making it a wild mountain tea. Its long growth period and natural environment produce a deeper and heavier aroma with more intriguing complexities, leaving a long-lasting aftertaste in the mouth. In contrast, Taidi Cha is grown and cultivated in tea gardens and is usually smaller and younger plants than Gushu Cha. As a result, it does not have the same deep aroma as Gushu Cha. Instead, it usually has a “floating” and “light” fragrance that disappears soon after brewing.

Taste

Gushu Cha produces a richer taste with a wild charm from the mountains and wilderness, combined with a mellow, thick body and long-lasting flavor. In contrast, Taidi Cha produces a thinner taste in the mouth and sometimes even has a mixed taste, leaving an uncomfortable feeling on the tongue. Some Taidi Cha may enter a Baqi taste in the mouth, producing a heavier bitterness and astringency than ancient tea.

Brew Tea Leaves

Another way to distinguish between the two types of tea is by their brewed tea leaves. The leaves of Gushu Cha will naturally stretch with fat tea buds and leaves after brewing. On the other hand, Taidi Cha has thin leaves, and its texture is not as good as that of Gushu Cha, so it will not be easy to stretch and curl together after brewing.

Yunwei: Lasting Appeal and Lingering Charm

Gushu Cha has a full mellow flavor that may initially taste intense and bitter, but it offers depth and can quickly turn to a natural sweetness. This flavor lingers and stays in our mouth and throat for a long time, providing a lasting appeal and lingering charm known as Yunwei. While Taidi Cha does not have the same mellow flavor as Gushu Cha, it still has Yunwei, but it disappears quickly without a long-lasting lingering in the mouth.

Transformation Value

The leaves of Gushu Cha come from large trees with deep roots in the soil, so they absorb more nutrients from the ground, making the leaves have more substances with transformation value. As a result, they become more valuable as they age. In contrast, Taidi Cha comes from tea trees of cultivated tea gardens, and the substances contained in it that can be transformed over time are rare. Therefore, it has limited transformation space.

Conclusion

In summary, Taidi Cha and Gushu Cha are two distinct varieties of tea with different cultivation methods, appearances, aromas, tastes, and transformation values. While Taidi Cha may be a good choice for everyday drinking, Gushu Cha is considered a rare and valuable tea with a unique and complex flavor profile that is worth exploring for tea connoisseurs.