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Ships from China
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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 2009
Flavor Profile
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Tasting Notes
WoodyCamphorSweet
Vendor Notes
This aged Nannuo Raw Pu-erh offers a grounding woody fragrance, evolving into clean, sweet liquor with a refreshing huigan. Early camphor notes are beginning to emerge, hinting at greater depth to come. It provides a robust body sensation, reflecting thirteen years of expert dry storage and premium Gushu leaf quality.
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About This Tea
What does Spring 2009 Nannuo taste like?
This aged Nannuo Raw Pu-erh offers a grounding woody fragrance, evolving into clean, sweet liquor with a refreshing huigan. Early camphor notes are beginning to emerge, hinting at greater depth to com. It leans woody, camphor and sweet.
How should I brew Spring 2009 Nannuo?
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 2009 Nannuo come from?
Grown in Yunnan, China. This batch is from the Spring 2009 harvest.
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