2012 Nannuo Forest Pu'er Sheng Pu, in 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.
Farmed and harvested by Eastern Leaves
Our tea production
This tea comes from the tea forest we own in Yunnan, in Nannuo and Lunan/Pasha mountain.
We take care of each leg of the production: from the care of the under-forest until package and distribution.
Generations of masters
Our production is entirely supervised by Yan Kunli, that was born and raised on Nannuo mountain, and in 2007 won the Pu'er Shengpu producer competition for the highest Shaqing skills, among all the Hani minority in Yunnan. He is the master in his craft, and we are proud to have him with us.
