This shou Puerh comes from the Ai Lao Mountains and is delicious by itself, but its real treat is the herbs mixed into the tea. The leaves of Nuo Mi Xiang (Semnostachya Menglaensis) literally translate to "Sticky Rice Aroma", and for a reason: they give off an aroma uncannily similar to sticky rice. Combined with the Puerh leaves, the combination is deep but uplifting, sweet yet earthen, and steeps over and over again. The liquor is a clean deep red which will keep you going for 8+ gongfu steeps. Each cake has 100g of tea, pressed loosely enough to not require a pick to break it up.
Origin: Simao, Yunnan
Harvest: 2021
*wrapper art by Ali*
Origin: Pu'er, Yunnan, China
Harvest: 2021
Ingredients: Camellia Sinensis, NuoMiXiang
• Shou Puerh
• "Sticky Rice" leaves give sweet, grainy flavor and aroma
• Perfectly balanced flavors of earth and sugar
• Steeps many times
• 10g tea per 8oz. water
• Rinse with boiling water
• Steep 15-20 seconds in boiling water
• Re-steep for 10 seconds for 5-6 re-steeps, then lengthen steeps to extract all the flavor
This tea does best when steeped in a seasoned clay or Yixing pot
