2012 Nannuo Forest Pu'er Sheng Pu, 200 gr. Stone-pressed Cake

The fresh leaves of this special Pu'er Sheng pu were harvested in Spring 2012 and pressed in 2019. We decided to let them ferment naturally for seven years surrounded by the beautiful landscape of Nannuo mountain, before pressing them and locking this unique fragrance in time. They have been pressed by stone, to guarantee the best leaf quality both now and in the years to come.

By infusing the leaves, one can still feel the quiet seclusion of spring rain and the fresh mountain air, with a warm underwood aftertaste which is typical of the fermentation process. However, one can also decide to store the cakes and let them continue their fermentation process, awaiting a new change in flavor and hereafter savoring the aroma of the times to come.

The tea cakes, called "bing" in Chinese, are sold individually or in "Ti", that is the traditional way to wrap them. Each Ti has been hand-wrapped using dry bamboo leaves, and it is the best material to age Pu'er. We think that it also is the most charming!

These leaves have been selected by us in 2019 from our most trusted farmer in Nannuo, and pressed the same year.

Origin: Southwest Yunnan, Nannuo Mountain
Plantation altitude: 1800 m
Flush: Spring 2012
Storage: avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 seconds brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 10


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C