Category: Pu-erh Tea
40-year-old trees nestled on the northern edge of Nan Nuo Shan in Menghai County grow the tea leaves used to craft this lively pu-erh cake. When brewed, this cake delivers fruity notes of grapefruit and serrano chile alongside woodsy, earthy undertones making it a pleasure to sip throughout the seasons.
Brewed a gongfu session this morning and the liquor is surprisingly clean for a raw cake this young—no harsh bitterness at all. The grapefruit zest lingers nicely on the finish, and the leaves held up for eight steeps without fading.
This cake’s from old trees on the northern edge of Nan Nuo Shan, and you can taste it—the brew’s got this bright, lively grapefruit thing that keeps shifting with each steep. Even the dry leaves smell like a walk through a forest right after rain.
The grapefruit note really comes through on the second steep, and the leaves are still going strong after six infusions. It's bright and a little bit wild, which makes sense for trees that old. I've already got my second cake in the cart.
