Originating from the Nannuo Mountain in Xishuangbanna, Yunnan, our Nannuo Shan 1997 is a shou pu-erh that we acquired from a tea merchant in Hong Kong in 1999. The tea spent a year in that fairly humid environment before we took possession of it. Since then, it has been sitting in its original containers in San Francisco.
The trek from Yunnan to Hong Kong to San Francisco is important, because we believe those climate shifts leave impressions on the tea: a humid environment accelerates fermentation and change, but risks turning the tea one dimensional, whereas San Francisco's drier environment produces a tea with more complexity.
This tea reflects its years. Both longer aging and a kick-start in Hong Kong creates a rich, smooth tea with notes of plum and earth, while complete dry storage under our oversight creates a finish with complexity and interest.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 2 min 15 sec
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 2 min
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 3 min
Our Nannuo Shan pu-erh should be brewed in a manner that balances its innate sweetness, fullness on the palate and complexity on the finish. To achieve this end, we suggest using 4 grams of tea brewed in boiling water with a strict 2 minute steep time on the first infusion, adding 30 seconds to subsequent infusions.
That said, we think this is one of the more forgiving teas to brew, which means adding 30 seconds or so will not throw it terribly off balanced.
