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Size: 1.5 oz. Classic Tin
Name: Nannuo Shan Mao Cha
Origin: Nannuo Mountain, Xishuangbanna, Yunnan, China.

Flavor Profile: A very fragrant tea with a mellow yet long lasting flavor and a honey-like sweet aftertaste.
Ingredients: Puer Tea leaves.

Introduction: Old Growth Tea Forests are self-sustaining, biodiverse ecosystem untouched by clear-cutting or mono-agriculture. Centuries old tea trees grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. There are few such tea forests remaining in the world and most are found in southern Yunnan, primarily in Xishuangbanna and parts of Simao and Lincang prefectures.

Nannuo Tea Forest: Nannuo Mountain has an elivation of 5,200 feet above sea level. Nannuo is also the sight of some of the oldest and largest planted tea trees which grow side by side with the wild plants of the forest. The oldest of these is the 800 year old “King of Tea Trees”.

Local Ethnic Minorities: The Hani people of the 560 household Nannuo village are descendants from a branch of the ancient Qiang people, a nomadic tribe from the Qinghai-Tibet plateau. They are famous in Xishuangbanna for their abilities in harvesting and producing tea.

Brewing Suggestions: Traditional pu-er, starting green and growing gradually darker with age, differs somewhat from darker, cooked pu-er in steeping style. Younger, greener pu-ers require a steeping method similar to other Chinese green teas using slightly cooler water and shorter infusions to avoid bitterness. We recommend infusing two teaspoons of leaf per 8 ounces of 160 to 180 F water for 2 to 3 minutes. This should provide at least 3 or 4 good infusions. Older, properly aged, traditional pu-ers are much richer and smoother then their younger counterparts. However, using the same care in steeping will give you the most out of a fine, aged tea. Many also use the Gongfu style for brewing prized traditional pu-er.

Greener pu-er can also be enjoyed “Chinese style”. Merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.