Shu Pu Erh Nan Nuo Shan, A, 2014

This Shu Pu Erh tea, produced from 2014 harvested on Mount Nannuo in Yunnan Province, is renowned for its tea gardens and cool, humid climate, which helps the leaves and buds of the tea trees become dense and plump.

This classic, moderately pressed cake consists of medium-sized leaves and numerous buds. The aroma of this dry tea is soft, juicy, spicy, and woody, with a slight acidity.

The infusion is cognac-colored, thick, and rich. The aroma of this tea is dense, spicy, and woody. The flavor is juicy, round, and velvety, with moist notes of moss, camphor, spices, and wood resin. The finish is warm and enveloping.

A mature, noble tea with a rich flavor. It warms well, refreshes the mind, energizes, and gently invigorates. A wonderful choice for every day.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.