2016 Nuomi Xiang Shu Tuocha
2016 Nuomi Xiang Shu Tuocha
This tea is pre-packed into single-serve mini-cakes.
Sourced By the Wan Yuan Workshop
Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique pu’ers from growing regions and workshops across Yunnan.
Tasting Profile
- savory - roasted sweet corn, butter, sticky rice
- fruit - lime
- spice - pepper, clove
- DATE OF PICKING2016
- Blended ProvinceYunnan Province
- ELEVATIONmixed elevations
- Da Ye ZhongTea Varietal
Wang Yanxin has just released this rich shu pu’er after a generous four 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 shu pu’er. As the Yunnan native Nuomixiang herb ages with the pu’er, they come together for a rich, sweet and lingering tea.
- DATE OF PICKING2016
'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.'
Steeping Instructions
Western
7 g.8
oz.use 212° watersteep 60resteep 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. waterrefrigerate overnight
8 hoursadd ice & enjoy
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