Experience the unique flavor of this Chinese tea, combining traditional Puerh (aged and fermented tea) with the aromatic herb Nuo Mi Xiang, which adds a delightful sticky rice aroma.
Appearance: pebble-like shaped tea leaves
Taste: delicate floral, slightly mineral, rice-y, nutty and earthy
Ingredients: aged (Puerh) tea, nuo mi xiang (herb) Origin: Yunnan Province
Brewing
Traditional Method (Gongfu) Teapot/Gaiwan: Aged tea requires a yixing teapot. Water Temperature: 95-100°C (203-212°F). Brewing Time: 10-30 seconds. Steps: - Rinse and warm the teapot/gaiwan and cups. - Add desired amount of tea (5-8grams) into the vessel. - Rinse the tea leaves with a quick infusion. - Brew and serve.
- For each additional steep increase steeping time by 15 seconds.
Modern Method
Teapot or Mug: Any suitable vessel. Water Temperature: 100°C (212°F). Brewing Time: 4-5 minutes. Steps: - Place tea (1-2 tsp) in theteapot/mug.
Experience the unique flavor of this Chinese tea, combining traditional Puerh (aged and fermented tea) with the aromatic herb Nuo Mi Xiang, which adds a delightful sticky rice aroma.
Appearance: pebble-like shaped tea leaves
Taste: delicate floral, slightly mineral, rice-y, nutty and earthy
Ingredients: aged (Puerh) tea, nuo mi xiang (herb) Origin: Yunnan Province
Brewing
Traditional Method (Gongfu) Teapot/Gaiwan: Aged tea requires a yixing teapot. Water Temperature: 95-100°C (203-212°F). Brewing Time: 10-30 seconds. Steps: - Rinse and warm the teapot/gaiwan and cups. - Add desired amount of tea (5-8grams) into the vessel. - Rinse the tea leaves with a quick infusion. - Brew and serve.
- For each additional steep increase steeping time by 15 seconds.
Modern Method
Teapot or Mug: Any suitable vessel. Water Temperature: 100°C (212°F). Brewing Time: 4-5 minutes. Steps: - Place tea (1-2 tsp) in theteapot/mug.
