Compare Prices
Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2012
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
SweetMineralFruity
Vendor Notes
This aged raw Pu-erh from Nanzuo village on Jingmai Mountain offers a delightful combination of sweet and mineral notes, softened by years of careful aging. It presents a pleasant huigan and a surprisingly fruity fragrance, making it a very approachable and enjoyable daily drinker for those who appreciate semi-aged teas.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does Spring 2012 Nanzuo Shengtai taste like?
This aged raw Pu-erh from Nanzuo village on Jingmai Mountain offers a delightful combination of sweet and mineral notes, softened by years of careful aging. It presents a pleasant huigan and a surpris. It leans sweet, mineral and fruity.
How should I brew Spring 2012 Nanzuo Shengtai?
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.
Where does Spring 2012 Nanzuo Shengtai come from?
Grown in Yunnan, China. This batch is from the Spring 2012 harvest.
Out of Stock
Taste This Tea