The fresh leaves of this special Pu'er Sheng pu were harvested in Spring 2012 and pressed in 2019. They were allowed ferment naturally for seven years surrounded by the beautiful landscape of Nannuo mountain, before pressing them and locking their unique fragrance in time. They have been pressed by stone, to guarantee the best quality both now and in the years to come.
By infusing the leaves, one can still feel the quiet seclusion of spring rain and the fresh mountain air, with a warm underwood aftertaste which is typical of the fermentation process. Tasting this tea is just like entering a forest surrounded by mist: a hue of wet soil, tree bark, and moss is released after the first brew, together with a smooth taste of hazelnuts and oregano. After the fifth brew, the intense qì 气, "energy", from this tea becomes more distinguishable, and the long-lasting aftertaste discloses the typical floral bouquet of Nannuo mountain, with notes of orchid and chamomile.
The tea cakes, called "bing" in Chinese, are sold individually or in "Ti", that is the traditional way to wrap them. Each Ti has been hand-wrapped using dried ruoye leaves, and it is the best material to age Pu'er. We think that it also is the most charming!
Origin: Bama village, Nannuo Mountain, Xishuangbanna, Southwest Yunnan
Plantation altitude: 1800 m
Flush: Spring 2012
Pressed on: March 25th 2019
Ingredienser: fermenteret te
Brewing guide
EASTERN BREWING
Quantity: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 seconds brew. Increase with each successive brew as needed.
Water temperature: 95-100°C
Number of brews: 10-12
WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 95-100°C
COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 3-4 hours, or in the fridge for 6-7 hours. Filter the liquor and drink within 24 hours.
