This tea is awarded as the gold medal in 2009 Dongguan tea expo in China.
Naka village is located in the north-west part of Mengsong town, Menghai county, with the average altitude of 1600 meters. The main minority living in the village is Lagu folk. Since Lagu minority have been living in the remote, high mountains for a long time, and seldom have any connection with the outside world, many of their traditiona, old cultures, living habits are… Read more
This tea is awarded as the gold medal in 2009 Dongguan tea expo in China.
Naka village is located in the north-west part of Mengsong town, Menghai county, with the average altitude of 1600 meters. The main minority living in the village is Lagu folk. Since Lagu minority have been living in the remote, high mountains for a long time, and seldom have any connection with the outside world, many of their traditiona, old cultures, living habits are still maintained.
Naka Pu Er tea has its unique, mellow taste with high&deep aroma. Recently, it has been named by the tea industry as the "Xiao Banzhang(small Banzhang).
Peak Naka Pu Er tea has been awarded as the gold medal in 2009 Dongguan Tea Expo in China. This tea has a deep throat feeling, long-lasting sweetness and thick tea soup with little astrigency. A good tea to collect and will demostrate a charming aged aroma in the coming years.
Tea tree: Pure big tree(arbor) Pu Er tea
Harvest time: 2009 spring
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: dark yellowish green color
Aroma: high floral aroma, and honey fragrance
Tea soup color: light yellowish green color
Taste: flowery and honey taste, strong throat feeling, smooth tea soup
Brewing vessel: Recommended Gaiwan; glass cup (another option)
Brewing guidelines: i)Gaiwan: 5-7 grams per time (based on personal taste); the first several infusion is 90C degree or 190F for about 10 second; then the later is about 15-20 seconds. P.S, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.
ii) glass cup: 2-3 grams per time. the first two infusion is 90C degree or 190F for about 2 minute; then the later is about 3-4 minutes.
Infusion time: i) Gaiwan: around 10-15 times
ii) Glass cup: 4-5 times
N.W: 250G
