{"product_id":"2018-kingteamall-spring-nan-nuo-ba-ma-nannuo-bama-old-tree-gushu-200g-cake-puerh-sheng-cha-raw-tea","title":"2018 KingTeaMall Spring \"NAN NUO BA MA\" (Nannuo Bama Old Tree) GuShu 200g Cake Puerh Sheng Cha Raw Tea","description":"\u003cp\u003eBaMa(拔玛) which means “Old Arbor Tree” in local AiNi dialect. On the elevation of above 1600m in Nan Nuo tea mountain(南糯山), here has national original forest called GuoYouLin(国有林) . When I went there first time in spring of 2018 year, I was totally astonished by the well preserved natural environment and forests there. (Photos taken at that time are attached in most below). Here is far from places where people live. In fact, people live far below this national forest. This makes these tea trees be well protected along with other trees.\u003c\/p\u003e\u003cp\u003eDry tea leaf is fragrant, long and strong. A pity that the unique and floral like fragrance only appears on newly processed tea leaf has turned to weaker and weaker, though I try my best to preserve that in my warehouse.\u003c\/p\u003e\u003cp\u003eAfter I come back from there, I reordered some of this tea to charge my stock. And to observe the aging process and well learn about tea from there, I take some of these Mao Cha to be pressed into disc cake with each weight of 200g. And some has been left here to be sold as Mao Cha. Then everyone can have their own comparison. And I hope not just me but other tea lovers can learn more from this tea and this tea region in Nan Nuo mountain.\u003c\/p\u003e\u003cp\u003eStrength in Cha Qi\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Sheng (raw) puerh · 200g cake · KingTeaMall\u003c\/p\u003e\n\u003cp\u003eIf everything goes smoothly, I hope everyone can have a try on new tea of next spring even on sample. The sweet taste near sugar cane not just come from hui gan(one kind of aftertaste when bitterness retreats) but also can be felt when sip tea liquid. The bitterness withdraw from mouth very soon. Astringency is on a low level but can be felt. Saliva producing time lasts long. Because this is pure tea leaf from one individual little tea region and single season, the stage of taste changing along with each infusion can be easily felt too.\u003c\/p\u003e\u003cp\u003eWild flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Also I think this is a kind of tea could be recommended to new comers.Richness.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e 100°C (212°F), fully boiling.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the vessel; add around 5g per 100ml.\u003c\/li\u003e\n\u003cli\u003eOne rinse to open the leaves, then a covered rest of about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds at first, adding ~5 seconds per round.\u003c\/li\u003e\n\u003cli\u003eAlways pour out completely into a fairness cup before drinking.\u003c\/li\u003e\n\u003cli\u003eKeep steeping — sheng rewards patience with many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThese are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003eGive it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBamboo powder (zhu fen):\u003c\/strong\u003e a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea oil spots:\u003c\/strong\u003e yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTorn wrapper:\u003c\/strong\u003e small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"King Tea Mall","offers":[{"title":"Sample 10g","offer_id":67783658504421,"sku":"lbk1792571036612","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake 100g\/pcs","offer_id":67783658537189,"sku":"dgr1792571036613","price":44.39,"currency_code":"USD","in_stock":true},{"title":"Stack (5pcs)","offer_id":67783658569957,"sku":"sqa1792571036614","price":198.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/4561\/8405\/files\/2018-kingteamall-spring-nan-nuo-ba-ma-nannuo-bama-old-tree-gushu-200g-cake-puerh_1.jpg?v=1792571041","url":"https:\/\/perovia.shop\/products\/2018-kingteamall-spring-nan-nuo-ba-ma-nannuo-bama-old-tree-gushu-200g-cake-puerh-sheng-cha-raw-tea","provider":"My Store","version":"1.0","type":"link"}