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Ships from China
In Stock
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 2013
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Tasting Notes
FruityMineralSweet
Vendor Notes
This aged Raw Pu-erh from Naka unfolds with a delightful fruitiness that evolved from a rich floral fragrance in its youth. Expect a remarkably thick, syrupy soup, a pleasant minerality, and pronounced sweetness, all delivered with low bitterness and a mellow astringency that keeps you coming back for more.
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About This Tea
What does Spring 2013 Naka taste like?
This aged Raw Pu-erh from Naka unfolds with a delightful fruitiness that evolved from a rich floral fragrance in its youth. Expect a remarkably thick, syrupy soup, a pleasant minerality, and pronounce. It leans fruity, mineral and sweet.
How should I brew Spring 2013 Naka?
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 2013 Naka come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
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