Ba Nuo Ancient Tree Gushu Raw Pu'erh Tea 坝糯藤条生普洱饼
Teng Tiao, literally rattan or vine, is a famous type of puerh tree in Mengku, Yunnan. This tea hails from Ba Nuo village, the highest elevation of the east side mountains of Bing Dao area. Ba Nuo puerh tea is regarded as the best of Teng Tiao cha, or rattan tea, a type of pu'erh tea tree that is cultivated to grow in a different shape than the typical puerh tree, with fewer branches and thicker leaves. As you can see, the tree picture I took that is featured on the wrapper of our branded puerh cake. This tea is 100% pure from the village ancient tree, no blends, no mixes, so you taste Teng Tiao raw pu'erh tea in its purest form. We project this tea will get even better as it ages, a great tea that can be enjoyed now or a great investment for aging.
This tea is the first flush of spring 2017 from the ancient trees about 100-300 years old. After three years of aging, it has deep full mouth feel, very floral and sweet, a succulent full body, no bitterness or astringency, with a lingering strong sweet aftertaste. The full and complex flavor lasts well into later steepings, providing plenty of energy throughout your body. It can sustain up to 15 steeps. A well-made raw puerh tea that delivers a great satisfying cup.
Tasting notes excerpted from a customer: "Juicy saliva comes quickly, leaving my mouth saturated with aromatic sweetness. Beautiful floral beeswax aroma in teacup, maybe with a tantalizing hint of rose petals in brewed leaves."
The first video to the left shows the leaf-plucking at an ancient tree garden in Ba Nuo village. The picture below on the left is of tea master Mr. Yang when he guided me on a tour of the ancient tea mountain. To the right is the King Teng Tiao puerh tree, which is more than 500 years old .
Below on the left are the Ba Nuo raw pu'erh tea dry leaves, prior to being pressed into cakes. To the right, are the withering fresh leaves of Ba Nuo raw pu'erh tea.
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, please contact us directly.
Origin: Mengku, Yunnan province, China
Harvest Time: Pre-ming, April, 2017
Bush Varietal: Mengku Da Ye (large leaf)
Aromatic, sweet, light honey fragrance, full bodied, smooth and lasting aftertaste.
210oF, 4g for 6oz of spring/filtered water, steeping 0.5 min, at least 10 steepings. We advise against the use of tap water as well as purified water.
It is recommended to use the Gongfu brewing method in order to get the most out of this tea. Please click here for Gongfu brewing instructions.