“Shu Pu’er from Nannuo Mountain” is made of tea shoots harvested in 2011 in Nannuo Mountain (Menghai County, Yunnan province). The teacake was pressed in a small farmhouse of Menghai County especially for MoyChay.ru company in 2016. Nannuo Mountain is one of famous tea areas in Eastern part of Xishuang Banna. History of tea cultivation here can be traced back to the Tang dynasty (618-920AD).
357 g teacake of medium density, easily broken with fingers into medium size strings of twisted dark brown leaves, thin cuttings and reddish-yellow buds. The aroma of dry tea is discreet, nutty-balsamic. The infusion is saturated, reddish-brown.
The brewed tea has a mature, woody-balsamic bouquet with hints of nuts, pine and dried berries. The aroma is deep and warm. The taste is intense, deliciously tart, light sweetish, with a mellow bitterness and berry sourness, transformed into long-lasting aftertaste.
Brewing suggestions: brew with boiling hot water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 5-6 g per 100 ml. Make first infusion for 10-12 seconds, after just rinse water through teapot or gaiwan brewing longer each next infusion as required. Brew this way up to 10 times.
A great choice for everyday tea breaks. Saturated, invigorating taste and great energetic effect. High potential for aging and further maturing.
