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I LOVE Nannuo sheng pu’er and this was my introduction to that flavor profile. So jungly green and with just a hint of a vague tropical fruitiness. The thing I love most about Nannuo is its deep mineral character (which I call River Stone Essence.) It gets you in the later steeps, and tastes like the pure nectar-like essence of the Earth in all its glory. It pulls at the sides of the tongue with a slight drying sensation…so satisfying! The crazy thing about this tea was when I was drinking it in 2019 the qi was so powerful: it felt like a rising energy into my chest that built into a vibrating sensation. Sort of an intense sensation, but after 5 years that has mellowed out a bit.

I have almost finished this cake, it is so good! To me this tastes very “medicinal herbs” with that strong bitterness and almost a smoked sausages quality to it. Also a slight touch of an incense thing going on that makes it intriguing and intoxicating. The cha qi is potent with this one!

The first few infusions carry a steamed pumpkin, marshmallow and caramel aroma & flavor, transforming into melon in later steeps. I am drinking this tea alarmingly fast! I may have to pick up another cake.

I absolutely loved this tea. It was the first cake of pu’erh I ever finished. Beautiful medium compression so the leaves I broke off were always intact…lovely leather/woody/floral flavor with straight honey smell in the cup. Very mellow qi – great for chilling on a Sunday afternoon. I am on the hunt for a similar tea to this one. Yiwu has become my favorite terroir in Yunnan <3