Nuo Mi Xiang Puer (Sticky Rice Aroma)
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
sticky ricesweetgrainearthygentle
What do you taste?
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
Been drinking this one? Share what you noticed.