China
Chinese tea is a living product. Aged white teas or Sheng Pu-erhs evolve over the years: from the aroma of fresh hay and meadow flowers to noble notes of old…
View all teas from China →Pu-erh tea from Nannuo Mountain, Jin Hao: A Deep Flavor Profile
This Pu-erh tea from Nannuo Mountain, Jin Hao is the result of careful selection by Teemaailm’s experts, offering a unique experience to Estonian tea enthusiasts. This shu pu-erh takes us directly to the highlands of Yunnan, offering a rich and complex flavor profile.
Aroma: The dry tea reveals deeply earthy and woody notes, with hints of ripe fruits and a subtle sweet spice undertone. After the first “awakening” rinse, the aroma becomes noticeably more complex, with nuances of damp forest floor, old wood, and cocoa beans emerging.
Taste: The taste of pu-erh is powerful yet balanced. The first infusions offer a full-bodied, mellow, and velvety texture. Notes of dark chocolate, nuts, and wet wood emerge, complemented by a delicate sweetness. Each subsequent tasting reveals new layers, opening up mushroomy or even slightly medicinal notes – a true melody of flavors.
Infusion and Aftertaste: The color of the infusion is a deep reddish-brown, like an aged cognac, with excellent light transparency. This oily infusion leaves a pleasant, long-lasting aftertaste in the mouth, which is prolonged and warming, offering a delightful sweetness and freshness in the throat. This Nannuo Mountain pu-erh is an excellent choice for those who appreciate depth, complexity, and longevity in tea.
Nannuo Mountain, located in Yunnan province, China, is the ancient birthplace of tea. Here, in the misty mountains and fertile soil, tea bushes grow, yielding exceptional pu-erhs to the world. The region’s unique microclimate – dense fogs, abundant rainfall, and mineral-rich soil – creates ideal conditions for tea tree growth, giving them a deep and complex character. Legend has it that the thousand-year-old tea trees of Nannuo Mountain have witnessed the rise and fall of empires, carrying centuries of wisdom and history within them.
- Utensils: Use a gaiwan or a small clay teapot.
- Water temperature: Heat water to 95-100°C. 🔥
- Tea quantity: Use 5-7 grams of tea per 100-150 ml of water.
- First “awakening” infusion: Pour hot water over the tea and immediately (after 5-10 seconds) pour it out. This washes the leaves and “awakens” them. Do not drink this infusion.
- Subsequent infusions: Pour hot water again and let it steep for 10-30 seconds. Extend the steeping time for each subsequent infusion by 5-10 seconds. This tea can withstand many infusions! ⏳
- Enjoy: Enjoy each infusion, discovering the depth and development of the tea’s flavor. 🍵
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