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9 Saturation
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9 Aftertaste
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9 Aroma
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9 Effect
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9 Balance
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9 Body
The aroma of dry tea leaves is woody, with nuances of forest moss, damp autumn leaves and birch bark.
The flavor of the brewed tea is soft, without bitterness or astringency, even when brewed very strongly. It's subtle, almost nonexistent, yet nuances of cocoa, dark chocolate, and the wooden furniture of an antique shop are discernible.
By the fourth steeping, the flavor becomes balanced and rich, with notes of ground cocoa. The finished infusion is dark brown in color, leaving a true aftertaste that develops a few minutes after drinking, not immediately. It's light, slightly sweet, and enveloping.
For brewing, you can use slightly more tea leaves – 10-12 g per Yixing clay teapot or 150-200 ml gaiwan. With this ratio, pu-erh tea will withstand seven full steeps.
Shu Pu-erh "Nanno" from the Zhoushi factory acts gently, gradually toning and awakening, sobering, setting the mood for communication, giving lightness and vigor.
This pu-erh is a very suitable option for everyday tea drinking; it is suitable for morning tea, for afternoon tea, and for brewing in a thermos.
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Name in Chinese
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南糯山 |
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Pinyin
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nánnuòshān |
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English name
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“Nanno” of the Zhoushi factory |
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Translation
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Mount Nanno |
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Country
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China |
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District
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Xishuangbanna Dai Autonomous Prefecture |
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Provinces
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Yunnan (云南) |
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Region
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Menghai (勐海) |
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Habitat
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Наньно (南糯, nánnuò) |
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Manufacturer
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Чжоуши (周氏) |
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Raw material production date
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2008 |
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Year of pressing
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2016 |
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Pressing form
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Bing Cha (Cake Tea) |
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Declared weight, g
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357 |
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Fermentation method
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In heaps |
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Size
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20x20x2 |
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Length, cm
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20 |
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Width, cm
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20 |
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The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
