Refreshing, smooth with flowery aroma and lingering aftertaste
| Tea Varietal: |
Menghai Camellia sinensis var assamica |
| Harvest Time: |
Mid March |
| Production Methods: |
Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying |
Ingredients: Puerh Tea China
This Raw (Sheng) Puer has a clear golden yellow infusion and it is produced using the traditional method; aged/fermented for more than 5/10 years.
Nan Nuo Shan Puerh is after the name of its place of origin:
Nannuo Mountain (南糯山), located in Bulanghe Township of Menghai County, which is mainly inhabited by ethnic Hani people. It is 22km far from Jinghong city and 20km from Menghai county.
During the 1920’s, the Republic of China government established Yunnan’s earliest tea industry testing ground at Nannuo Mountain. The Nannuo Mountainous area has vast tea growing areas with a long history of growing tea. Its history of tea cultivation can be traced back to the Tang dynasty (618-920AD). It is also the oldest test-bed of industrialization in Xishuangbanna.
Today there are still more than 700 hectares of ancient tea gardens existing here. Nannuo Mountain has a mild climate with an annual average temperature of 18.7°C. At an altitude between 800 to 1500m, it serves to differentiate the climates of Menghai and Jinghong. Temperatures range from 3°C to 33.5°C. It is described to be : “winters without severe cold, and summers without extreme heat. The 78% average relative humidity and 100 to 150 foggy days per year makes Nannuo mountain a fine example of the saying “High, foggy mountains produce famous tea.
Preparation Methods:
For the Traditional Chinese Method, place 5grams of tea leaves in a Gaiwan (about 100ml of water). Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is important to rinse tea leaves first when brewing Pu-erh tea, to wash away any impurities gathered from production or storage and “wake up” the true flavour of the Pu-erh.
For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor.
It is recommended to accumulate the frst and the second infusion into a pitcher in order to even out the flavour and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.
Benefits of Puerh Tea
Puher tea can offer amazing health benefits. Like the other types of tea, tea contains a high amount of antioxidants that protect your mind and body from diseases
Pu-erh tea has been known as “the king of burning fat”, as it may accelerate your metabolism and makes you burn fat faster
It his the perfect tea to drink after a heavy or greasy meal. The antioxidants in Pu-erh Tea may aid digestion, speeding the metabolism and dissolving excess acidity, so if you tend to suffer a bit after meals, have a cup of ripe Pu-erh or aged raw Pu-erh to help digest and feel lighter!
Puerh tea, seems also to have the ability to fight free radicals and increase blood circulation, thus reducing the risk of cardiovascular diseases.
It may help reduce the negative effects of alcohol consumption. You will feel better and that horrible headache will be long gone. The caffeine will deal with your headache while at the same time this tea invigorates the liver and spleen, helping you to recover from alcohol damage.
Pu-erh tea may also help you to improve your eyesight and help to fight tooth decay and bad breath.
Our teas are packed in eco-friendly, recyclable, resealable pouches
*Please be aware that we constantly search for new sustainable materials, so packaging received may vary
Pu-erh Tea
Pu-erh undergoes a complex process of post-fermentation and gradually matures with time. It traditionally begins as the raw (natural fermentation) type: the leaf is spontaneously fermented during the sunshine drying process. There is a continuous oxidation and fermentation taking place during the aging of Pu-erh.
Pu-erh tea, a well-known traditional Chinese tea, has been categorized as sun-dried green tea (Maocha) manufactured mainly in Yunnan.
Pu-erh can be loose or compressed into various shapes such as cakes or bricks.
Freshly-made Pu-erh can be consumed directly but would taste better after years aging.
A new type of Pu-erh, was developed in 1973-4 by Kun Ming Tea Factory. It invented the Wo-dui process (artificial fermentation) to facilitate the fermentation of tea so that we do not have to wait for 10-30 years to get the tea matured. Less than 1 year of fermentation allow us to enjoy similar flavuor and taste just like an aged vintage raw Pu-erh.
All types of Pu-erh can be stored for maturity before consumption.
