DETAILED TASTING NOTES

Scent of dry leaves: subtle, woody spices, cinnamon and nutmeg
Scent of wet leaves: cinnamon, Brazil nuts
Texture: medium, slightly mineral-chalky, coating
Taste: goji berries, dark chocolate, eucalyptus, hazelnuts
Finish: drier towards the back of the mouth, juicy at the front, active, medium length
Scent of empty cup: fragrant wood
Aftertaste: coffee candy
Body sensation: soothed, warm, focused

Category: Red (Black) Tea
Original name: 景迈晒红
Harvest: mixed spring/autumn 2025
Origin: Nuogang forest, JingMai mountain, Lancang Lahu Autonomous County, Pu'er (Simao) city, Yunnan province, China
Cultivar: Da Ye Zhong (Large Leaf)
Altitude: 1,500-1,650m

Black Peanuts is pleasant to drink and offers unbeatable value for money for what it is. Comforting, complex, nothing to analyze.

The producer sent me a small bag of peanuts with the samples. When I opened them, the nuts were completely black. It's a local Yunnan variety I had never encountered before. Luckily I liked them, because he sent a large bag with the complete tea order.

GongFu Infusion:
100°C
6g /100ml
1st infusion: 15sec, subsequent: +3sec/infusion
9 infusions

Cold brew: Put 6g in a one-liter bottle with room temperature water, and let steep for a few hours, or overnight in the refrigerator. Enjoy throughout the day.

JingMai Mountain in Yunnan is home to some of the largest ancient tea forests in the world — five of them, covering about 1,180 hectares. These are not monocultures, but true living ecosystems, where tea trees have grown for centuries. We visited producers in many villages on the mountain and sourced two who stood out, both in Nuogang, JingMai's best-preserved ethical Dai village.

This tea comes from the second producer we found there: a discreet young man who is gradually taking over his parents' gardens in the Nuogang forest. His trees range from 50 years old, quite young for Yunnan, to clearly ancient (GuShu), with a trunk about 70 cm in circumference, probably 300 years or more. He harvested old and young trees together in a mixed pick (HunCai), and also blended spring and autumn harvests. The tea was then rolled and sun-dried (ShaiHong), which distinguishes it from the more common hot-air-dried Yunnan red style (DianHong).