Nannuo Mountain Pu’er Cake 2018
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Grown in the famous Nannuo mountain of Menghai, this tea comes from some of the oldest Pu’er trees in the Yunnan province. These leaves are of an old growth tree forest that is highly cherished and well-tended by the families of these pristine mountain villages, according to ancient customs and traditions. Thriving in an elevation of over five thousand feet, such “high mountain tea” is a rarity and a specialty in the world of tea, especially from this particular area. The challenging growing conditions and resulting evolutionary resilience these trees have earned contribute to a highly nuanced flavor profile and a semi-wild character. This fermented Pu’er is classified as Shou (ripe), delivering a fragrant and smooth flavor with a sweet aftertaste.
Considered nourishing to Yin but offering balanced energy enhancement, Pu’er tea has a long and intimate history of use within TCM for digestive support, the promotion of detoxification, and the nourishment of gut health. This fermented tea is rich in antioxidants that support cellular health, polyphenols that have a cleansing effect on the blood, and incredibly diverse bacteria that bring balance to the gut microbiome.
Using our tea knife (preferred) or a butter knife, remove a heaping teaspoon of leaves from the cake for a single serving. Add the tea to your cup/teapot and pour hot water directly over the leaves (185- 195°F is ideal), steeping for 1-5 minutes per your flavor preferences. You can rebrew these leaves for about 5 steeps (though it’s best to remove from water in between steeps).
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