Bits of the spring tea leafs from Nanjian tea factory plantations located in 2400m.alt. of Wulinag mountain fermented and hard pressed into the 7g mini tuo cha. The size and uniformity of the leafs is not what is counts but the proper and unique fermentation in this area by not having a significant 'dui wei' even with fresh teas , mostly experienced with shu pu-erhs processed in Menghai factories.
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|Tea Factory||Nanjian Hei Long Tan|
|Tea Material||Bush tea ( Tai Di Cha )|
Gentle and slow fermentation also allows to the tea naturally mature better later due to its remaining 'huo xing' ( living / active ). As it's natural for hard pressed teas , so this one also needs 2-3 steeping in order to start releasing proper "juice". When small tuo spreads out properly , you will get a coffee black and rich "Russian style" shu pu-erh which will hit your taste buds hard if you are not ready for it. Sweet and chocolate notes with "oily" spots on top of the cup will make u feel very warm. Quite lot of "blablabla" around small little cheap thing , but when drinking it we really believe it deserves more than "sweet shu puerh tea" expression. Due to the character of the leafs it's easier to brew it in some tea infuser rather than in gaiwan or teapot.
This tea comes directly from Nan Jian Tea Factory.
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