Nannuo is an essential name for pu-erh drinkers. It is considered amongst the six great mountains in the Southwest of the Mekong River. Also, Nannuo houses the “King of Tea Tree” which is a famous tea tree which is cultivated by humans more than 8 centuries ago.
Nannuo Mountain’s history in tea-growing goes back to the Tang Dynasty (618 to 907) where large-leaf arbour-type trees are widespread. It has an average altitude of 1400 meters and has a mild climate with an annual average temperature of 18.7°C. These make the Nannuo (which has deep forests covered by green bamboo and other trees) an ideal place to grow pu-erh tea. This particular tea is Gushu which means that the leaves come from a tree that is at least 200 years old. I had a lot of pu-erhs, and not all of them were gushu (I wish they were). So, when I tasted this Nannuo sheng, I was amazed by how delicate it was despite being harvested one year ago. Obviously, pu-erh tea can be aged after it is plucked from its stems. At the same time, a pu-erh may come from an old tree which also provides a character of maturity. I love the versatility pu-erh teas offer. You can experience the concept of age through drinking both ‘aged pu-erh’ and ‘gushu’ pu-erh. I do not think I have ever had Gushu aged pu-erh. It would be phenomenal to try it out.
Tea Profile:
Type: Pu-erh
Origin: Nannuo Shan, Xishuangbanna, Yunnan
Harvest time: 2019
Leave colour: Tones of green and light brown with some golden tips
Liquor colour: Yellow
Tea aroma: Earthy
Tea taste: Smooth and refreshing with vegetal and floral undertones
Steeping/brewing: You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to 30 years and possibly more