DETAILED TASTING NOTES

Warm Leaf Smell: dried apples, marzipan
Wet Leaf Smell: eucalyptus, dried stone fruits
Texture Feel: thick, creamy
Taste: peach candy, banana, fresh wood
Finish Feel: smooth, vaporous floral
Empty Cup Smell: fermented blood oranges
Aftertaste: long lasting, aged chenpi (orange peel)
Body Feel: happy, spacey high, energised

Category: Sheng (Raw) Pu'Erh
Native Name: 春南糯古树生普洱
Harvest: 2018 April
Origin: ancient forest around Shitou old village, Nannuo mountain, Menghai county, Xishuangbanna prefecture, Yunnan province, China
Cultivar: Dayezhong (Big leaf)
Altitude: 1600m+

Both the 2018 and 2020 Dry Season in Nannuo come from the same ancient trees, the same producer, the same season, only the harvest year differs. It's a rare chance to taste time side by side. Those two years were particularly dry in southern Yunnan, concentrating the flavour of these gushu (ancient tree) leaves. I personally find the 2018 has a slightly lighter base than the 2020, but rewards patience with a lovely, long-lasting aftertaste. Both carry a potent body feel.

Gongfu brewing:
95°C
6g /100ml
1st infusion: 10sec, next: +3sec/infusion
15 infusions

This tea comes from an ancient garden on Nannuo mountain, with trees estimated between 300 and 800 years old, near the old Shitou village. The garden grows in a forest ecosystem where tea trees coexist with other plants. The trees, especially the older ones, have not been treated with fertilisers or pesticides for many years. This environment contributes to the depth and mineral character of the tea.
 
The producer manages the harvest and processing herself, with her family. I met her by chance in 2024, and her teas have consistently stood out, not just for their quality, but for the care and integrity she puts into them.