Nuo Mi Xiang-literally Glutinous Rice Flavored is a scented pu-erh tea that made of ripe(cooked) pu-erh tea and a rare plant "Semnostachya menglaensis" which grown in tea gardens, mostly under the ancient tea trees.
The local tea farmers normally use this plant as cooking spice and herbal madicine that clearing away heat and toxic materials.
"Semnostachya menglaensis" that very closely resembles the smell of freshly steamed fragrant rice. So the local tea makers mix it with pu-erh tea to enhance it's flavor and increase the health effect of pu-erh tea.
This tea has a very mild, soft mouth feel. It makes you feel warm, refreshing. The glutinous rice aroma lingering in mouth while the sweet aftertaste comes from the throat. It still tastes like pu-erh but there is this ricey tone in the background. The herb primarily affects the aroma of this tea but it’s very neutral, won't cover the overall pu-erh character .
Why a tea ball?
1. The tea balls fit all tea makers well-Gaiwans, teapots, tea makers,etc.
2. The handmade tea ball retains the most out of the initial form of the raw material.
3. The tea ball is not over compressed so it is easy to be infused.
4. It keeps the tea leaves even heated in the water.
5. Each tea ball contains about 8gram tea leaves, just the right amount for brewing.
|Other Names||Pu-erh tea ball, tea globe, ripe pu-erh tea ball, Pu er shu cha qiu.|
|Growing Area||Meng Hai tea production areas, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China|
|Year of Manufacture||2014|
|Leaf Grade||5th~6th grade material.|
|Shape||Qiu Cha-Tea Ball|
|Processing Method||Pile/Artificial Fermentation|
|Tea Factory||Meng Hai Tong Qing Tang Tea Factory|
|Appearance||Tight tea balls that mixed with ripe(cooked) pu-erh tea leaves and Semnostachya menglaensis-dark green herb leaves and part of the leaf stalks.|
|Aroma||A special fragrance of freshly steamed glutinous rice and classic aged puerh tea.|
|Liquor||Bright orange color, clear, silky.|
|Tasting Notes||This tea has a very mild, soft mouth feel. It makes you feel warm, refreshing. The glutinous rice aroma lingering in mouth while the sweet aftertaste comes from the throat. It still tastes like pu-erh but there is this ricey tone in the background. The h|
|Teaware||Gaiwan(Covered Bowl), Gong Fu Tea-set, Piao Yi Tea Maker, Zi Sha(Purple Clay Pot)|
|Steeping Instructions||Add tea into the teapot or Gaiwan→Quickly wash the tea with hot water for 2 times→Add hot water and steep for 10~20 secs for the first infusions.Gradually extend the steeping time for the next infusions.|
|Storage||It is often recommended to age ripened pu-erh to “air out” the unpleasant musty flavours and odours formed due to maocha fermentation.|
|Country of Manufacture||China|
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|Packing & Weight||50g~500g/bag. Default packing with aluminium coated kraft paper bag.|
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