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Size: 2.5” x 3.5” x 0.5” brick
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: Compressed Puer Tea Brick.

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.

Tea Brick: Freshly plucked leaves are pan-fired, rolled, and sun-dried to make Mao Cha (raw tea). Mao Cha is then steamed and pressed into a brick using a traditional mold and again carefully sun-dried. This tea was made in 2005, and is ideal for aging further. It will increase in complexity and aroma with each passing year. For aging, it is recommended to store the brick tea in a porous clay container in a cool, dark place with plenty of clean, slightly humid air circulation.

Brewing Suggestions: The first step is to separate the leaves from the brick/cake. Use a thin, flat knife to wedge between the leaves and gently pry them from the brick/cake carefully avoiding breakage where possible. If the leaf is compressed loosely, the separation can begin with the knife and be finished by hand.

One method of brewing uses about 1 to 2 grams (1 teaspoon of pre-separated compressed leaf) per 24 oz of 180 F water and a steeping time of 3 to 5 minutes. This method provides a lighter, sweet brew and about 3 or 4 re-infusions. Porcelain, glass and well-seasoned yixing teapots work best for this infusion style.