• October: Man Nuo Sheng Puerh
  • October: Man Nuo Sheng Puerh
  • October: Man Nuo Sheng Puerh
  • October: Man Nuo Sheng Puerh
  • October: Man Nuo Sheng Puerh

 

 

 

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October: Man Nuo Sheng Puerh

Club selection of October 2017 - Man Nuo (not to be confused with Nannuo or Nan Nuo) has great offerings from one of the more northerly tea mountains in Xishuangbanna. Man Nuo is considered by many to be one of the classic Puerh tea mountains of southern Yunnan. Summer harvests carry with them a little more bite than say a Spring because of the sun and heat factor, though this will also depend upon the production and drying techniques. Spring offerings are more expensive and known to be more floral. Leaves in the region are generally dried upon open trays or ‘floors’ under a slightly diffused sun and covered by a transparent plastic shell or roofing. Flavours in this offering will come quickly and by the second infusion, there will be an obvious change in the strength. Discover this Man Nuo Sheng tea even further with Jeff.

Tasting Notes - This Man Nuo offering has some strength and that strength will come as early as your first infusion, depending upon how long that is. Generally ‘Sheng’ or raw Puerhs from good sources don’t need a first rinse before consuming and this is the case with this Man Nuo. First infusions are meant to cleanse a tea of particles and open the leaves a little and perhaps cut down on the vegetal astringency, though our own procurer, Jeff, often forgoes this practise. Always good to play with times to find what works for your palate, but you will have a bit of malt and hay flavours in these infusions. When sipping try to take in oxygen in with the fluid and try exhaling from your nostrils while retaining the nectar in the mouth. You will get some of the more subtle flavours making their presence felt. More information on flavours and preparation times in the upcoming adventure link you’ll receive by email.

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