2017 Yunnan Sourcing "Nuo Wu Village"

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Not available
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Caffeine
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Certification
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Edit tea info Last updated by TJ Elite
Average preparation
205 °F / 96 °C 5 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “If you love sweet sheng, this is your ticket. Dry leaf has that silvery look of another sheng I’ve had from Mengku (Lincang) and is fragrant with apricot, peas, powdered sugar, vanilla, cream. ...” Read full tasting note
  • “Outstanding Quality! This raw buddy blew my mind! Already the bouquet of those steaming leaves is hard to place. It is so unique that at first your mind starts to figure out what it is but you...” Read full tasting note
    100

From Yunnan Sourcing

Nuo Wu Village is in Mengku County of Lincang. It’s about 4 kilometers (as the crow flies) south and slightly east of Bing Dao village in the highlands on the eastern side of the Mengku River. Bing Dao on the western side of the river is at 1550 meters altitude, whereas Nuo Wu is at 1800+ meters altitude.

The Nuo Wu Village tea garden tea trees where our material comes from are 80-200 years old and grow naturally without human intervention. The trees are typical Mengku large leaf varietal that have grown in this area of Yunnan since ancient times. The leaves are olive green, thick and stout. The brewed tea is thick and sweet with bitterness that fades and transforms into something cooling and lubricating in the mouth and throat.

A total of 40 kilograms in total was produced. We pressed these tea cakes with a stone-press and used low-temperature drying to preserve the integrity of the tea.

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: April 2017
Harvest Area: Nuo Wu village, Mengku county, Lincang Prefecture
Total Production amount: 20 kilograms

Wrapper Design by Benjamin Denkert (Germany)

This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues.

About Yunnan Sourcing View company

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2 Tasting Notes

572 tasting notes

If you love sweet sheng, this is your ticket.

Dry leaf has that silvery look of another sheng I’ve had from Mengku (Lincang) and is fragrant with apricot, peas, powdered sugar, vanilla, cream. Warming the leaf brought out notes of peach preserves, spun sugar, pudding, beeswax, honey. The rinsed leaf smelled heavenly sweet, creamy and fruity with a buttery peach-apricot pastry and light florals and herbs floating around.

Gotta say, this tea shines with its texture. Incredibly oily, smooth as hell. It sits low in the mouth and slides down the tongue, lubricating every bit in the process. Seems astringent, but the oily coating keeps the astringency at bay. I can feel it deep and warm in my chest and belly. It’s a Lincang tea, and the cooling properties of puerh from this region are very evident in the mouth and body. There’s an interesting mix of warming and cooling in the body with this tea.

On top of that, this has to be one of the sweetest sheng I’ve had. The aroma-flavor reminds of vanilla powder, which has maltodextrin as a base. A very persistent honey-beeswax aftertaste coats the back half of the mouth, lots of retronasal activity. Perhaps related to that — I could feel pressure in my sinuses, eyebrows and cheekbones. Unfortunately, I think the aroma gave me a sinus headache soon after. Something about me and honey doesn’t mix well. An intense calmness swept over me and my body felt heavy yet fluid and airy, a mix of that warming-cooling effect.

With the fourth steep some bitterness and astringency came in, a nice relief from the intense sweetness. The tea remained thick and coating with buttery tastes, honey sweetness and a growing floral presence.

Around the ninth steep, I noted a stronger bitterness and a pungency like thyme. Some roughness on the tongue. The tea continued to become more astringent and I called it quits with the 13th steep due to sinus pressure but there were still flavors and mouthfeel that suggested there was more to give.

Overall, I think this tea’s qualities justify the current price of $0.56/g, though that’s for you to determine. It’s a powerful tea — I used only 5g/100mL for a very rich brew, when my standard is 6-7g. The oily, cooling mouthfeel and the way it sits in the body are incredible. Grab a sample if you like young, super sweet honey-floral sheng. That said, it’s way too sweet for my preferences.

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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100
72 tasting notes
Outstanding Quality!

This raw buddy blew my mind! Already the bouquet of those steaming leaves is hard to place. It is so unique that at first your mind starts to figure out what it is but you definitely know one thing from the start “This is going to be amazing!” – This raw young Sheng is so masterfully composed I think the best I had so far (now this fellow climbed

up to be number one for now) – it is so unbelievably silky soft sweet with an aroma of vanilla pudding and beeswax – also taste-wise this buttery soft silky texture unfolds in such sweet deliciously flavors of buttery bakery sweets, bourbon vanilla pudding notes, milky honey-ish fine layers and floral herbal notes of ginkgo (maidenhair tree), blackberry leaves but also actual blackberries and camomile! Wow! I just got an epiphany what its taste reminds me of – there is a certain Portuguese warm sweet made of vanilla pudding and flaky pastry called Pastéis de Nata – this stuff is highly addictive as this Sheng is too and this aroma and taste is one of its kind! Even steeping it for a longer time (around 40/50 seconds) those not make it bitter! This Sheng is highly highly MASSIVELY recommendable!

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