2017 Wuliang Nancai Spring

Old trees from Nancai village

Beautiful energetic sheng puerh from ancient, several hundred years old trees growing naturally in a beautiful clean environment on the slopes of the Wuliang Mountains, around the small village of Nancai in central Yunnan. The tea was picked and pressed in the spring of 2017. Lighter pressed 200g cake consists of a long, slightly twisted leaves of metallic gray-green color and a cool, slightly spicy aroma with strong tones of white pepper. Light golden infusion of balanced, full, oily, intense, sharp flavours with a predominance of green pepper, delicate salinity and a hint of fresh basil. Rich tea full of raw, wild energy, with great potential for high quality maturation.

How to prepare Sheng Puerh

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.

Read more about Puerhs.