We first visited our producer in Nannuoshan in autumn 2014. Amongst the 200-300 year old trees, some 500-600 year old’s flourish as well. Our producer is fond of the traditional style, and rolls his teas longer and more vigorously. The traditionalists will certainly leave this type of tea to mature for 4-5 years, so the strong notes will have become well rounded by then. Most of the spring harvested tea cakes we also leave to age. The autumn harvest is much softer and rounder thanks to the summer rains, so it can be consumed almost immediately. An excellent example of this is our 2022 Autumn tea, which is already a great experience right now. It shows its full character after several infusions (3-5), with a nice roundness, sweetness and definitely a tropical feeling of the southern mountains. For those new to puer teas, it can be a recommended experience as it already brings a relaxed state, smooth and round. When you want to introduce puer to friends start with this tea for sure results.
Smoked fish skin, a little woodiness, later peach notes and fruitiness on the finish.
Balanced with a depth.
On later pours, there is a hint of greenness, a little astringency, showing its ageing potential. Then resinous, pine needle, nice fresh flavours.
Quantity: 5-6 gramm per 150ml.
Water temperature: 85ºC. From fresh spring water or filtered water.
Brewing time: 15-20…seconds