Douji Nannuo Mountain
Wild Arbor Tea Cake
Nannuo Tea Growing Area
2009

• Yunnan Province, China

• Sheng 'raw' Pu-erh

• Produced by the Yi Wu Zheng Shan Tea Co

• This delicious cake is made from 100% wild arbor leaf from ancient tea trees ( trees over 100 years old ) gathered from Nannuo Mountain

• Stone pressed in 2009: light/medium compression

• To open the cake: gently bend back and forth to loosed the interlocking tea leaves and break the cake into large pieces or use a Pu-erh cake breaking tool ( un-sharp knife )

• The liquor has strength and vigor and the first impression is a mild bitterness, which quickly turns into a sweet, long, lingering finish

• The fragrance has the characteristic Nannuo Mountain sweet and floral aromas

• Opinion: This Pu-erh is refreshing and contains a nice amount of old forest cha qi, which will only improve with age and proper storage

In most instances use 2-3 grams of leaf per 6 ounces of water,
which can roughly be equated as 2 teaspoons of leaf per 6 oz of water.

Pu-erh can steep for 3-4 minutes.
More water can be added to steep a second and sometimes a third infusion.
(This is the standard Pu-erh preparation for the beverage accompaniment at dim sum).

Use water that is 200 - 212°F
Asian description: ‘turbulent waters’
That’s just at the boil - Boil the water and pour it onto the leaves

Note: Pu-erh is always ‘rinsed’ before being steeped.
This is a quick application of hot water that is poured off immediately,
and then fresh water is used for the steepings that are drunk.