Autumn Nannuo

This Sheng Pu-erh from Stone Village offers a profound, almost primal character, blending a unique mouthfeel with a subtle energy (qi). It presents a captivating balance, feeling both robust and gentl. It leans earthy, deep and invigorating.

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 Autumn harvest.