-
10 Saturation
-
5 Aftertaste
-
7 Aroma
-
8 Effect
-
8 Balance
-
7 Body
Pu'er resin (Chinese: 茶膏, pinyin: chagāo), or literally "tea paste," is a unique tea product that is hard to find an equal. It looks unremarkable—small black pieces.
Nomi grass leaves (糯米香叶子, nuòmǐxiāngyèzi, NomiXiangYezi) are added to the resin by mixing Nomi leaves and stems with tea leaves in a certain proportion.
In its dry form, this resin has a bright, refreshing aroma with a slightly sweet and spicy note.
The flavor is rich, velvety, powerful, and ambiguous. The aroma of Nomi clearly dominates the taste: sweet and spicy, with notes of glutinous rice. The typical notes of shu pu-erh resin are also present: baked milk, boiled condensed milk, and hints of honey.
The aftertaste is rich in the aroma of Nomi grass, with enveloping honey-creamy undertones.
Brewing method: Dissolve 1 resin granule in 300-500 ml of boiling water. A thermos or chahai works well for this. Stir the drink to ensure it dissolves completely. To adjust the strength of the drink, either dilute it with hot water or add 1 or 2 more resin granules.
The resin has a very strong tonic effect, which is noticeable after the first cup. Unprepared individuals should avoid drinking large amounts of resin at once. Furthermore, the resin has a general preventative effect on the entire body, uplifts mood, sharpens focus, and charges with powerful and focused energy.
Nomi herb has a hematopoietic effect, "fills the void" (traditional Chinese medicine), suppresses sweating, and has a beneficial effect on the spleen. Suitable for women, children, and the elderly.
|
Name in Chinese
|
糯米香熟茶高 |
|
Country
|
China |
|
Weight, kg
|
1 г |
- Reviews
- Vkontakte
This tea extract was known in the Tang Dynasty (7th - 10th centuries). It ceased to be produced during the Ming Dynasty (14th - 17th centuries). It was resumed during the Qing Dynasty (17th - 20th centuries). There was a special workshop in the imperial palace that was engaged in the production of tea resin. This paste was made in the 1950s at the Xiaguan factory for the Chinese army, which was based in Tibet. It was used, as you understand, to replenish the strength of military personnel and to replenish the soldiers' meager rations with vitamins and microelements. After all, regular delivery of food to the Tibetan plateau was a very difficult matter.
