Spring Nannuo

This raw Pu-erh from Nannuo mountain reveals a rich floral aroma complemented by a nutty, grassy undertone. The liquor is soft and sweet with a full body, leading to a lingering sweetness that balance. It leans floral, nutty and sweet.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China. This batch is from the Spring 2025 harvest.