2011 Nuomi Xiang Shu Tuocha
2011 Nuomi Xiang Shu Tuocha
Sourced By the Wan Yuan Workshop
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Tasting Profile
- spice - cedarwood, minerality
- savory - roasted corn, sticky rice
- fruit - elderberry
- vegetal - pine needle
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- DATE OF
PICKING2011
- Blended Provenance Yunnan
- ELEVATIONmixed elevations
- Da Ye ZhongTea
Varietal
Wang Yanxin has just released this rich and incredibly clean shu pu’er after a generous eight years of aging to deepen its complexity. When brewed, this tea has a striking aroma of sweet sticky rice. This aroma comes from the unique blend of Nuomixiang or Semnostachya menglaensis leaf with Wan Yuan workshop’s high grade shu pu’er. As the yunnan native Nuomixiang leaf ages with the pu’er they come together in a uniquely clean mineral-forward tea.
- DATE OF
PICKING2011
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'Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging.'
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Steeping Instructions
Western
7 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
7 g.5 ozuse 212° watersteep 5 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
7 g.12
oz. use room temp.° water refrigerate overnight
8 hours hours add ice & enjoy
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