Yunnan puer scented with Nuo Xiang Ye (糯香叶), the leaf of Semnostachya menglaensis. The herb is native to Xishuangbanna and imparts a natural sticky-rice fragrance to the puer it is layered with. Traditionally a Dai people's craft, usually paired with shou puer for everyday drinking. The leaf is added during or after pressing.
Tasting Notes
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Origin
Lincang and Xishuangbanna, Yunnan, China
Land
1200-1800m
Craft
Spring (March-April) harvest. Sun-dried Yunnan large-leaf base (sheng or shou). Layered with Nuo Xiang Ye leaves during the maocha stage or post-pressing. Usually pressed into mini cakes (5-7g) or small bricks..
From the tea table
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