DETAILED TASTING NOTES

Warm Leaf Smell: not strong smell, woody spices, cassia and nutmeg
Wet Leaf Smell: cassia, brazil nuts
Texture Feel: medium, a bit mineral-chalky, coating
Taste: goji berries, dark chocolate, eucalyptus, hazelnuts
Finish Feel: drier towards back of the mouth, juicy front of the mouth, active, medium length
Empty Cup Smell: fragrant wood
Aftertaste: coffee candy
Body Feel: settled, warm, focused

Category: Red (Black) Tea
Native Name: 景迈晒红
Harvest: 2025 mixed Spring/Autumn
Origin: Nuogang forest, Jingai mountain, Lancang Lahu autonomous county, PuErh City (Simao), Yunnan province, China
Cultivar: Dayezhong (Big leaf)
Altitude: 1500–1650m

Black Peanuts is an easy drinker and a bargain for what it is. Comforting, complex, nothing to overthink. The producer sent me a little bag of peanuts along with the samples. When I opened them, the nuts were completely black. Turned out it was a local Yunnan variety I had never come across. Thankfully I liked them, because he sent a large pack with the full batch of tea.

Infusion Gongfu :
100°C
6g /100ml
1re infusion : 15sec, suivantes : +3sec/infusion
9 infusions
 
Infusion froide : 
Mettez 6g dans une bouteille d'un litre avec de l'eau à température ambiante, et laissez infuser quelques heures, ou une nuit au réfrigérateur. À déguster tout au long de la journée.

Jingmai mountain, Yunnan, is home to some of the largest ancient tea forests in the world, five of them, covering approximately 1,180 hectares. These are not monocultures but complete living ecosystems, within which tea trees have been growing for centuries. We have visited producers across many villages on the mountain and sourced from two that stood out to us, both from Nuogang, also the best-preserved Dai ethnic village in Jingmai.

This tea comes from the second producer we found there: a quiet young man gradually taking over his parents' gardens in the Nuogang forest. His trees range from 50 years, young for Yunnan, to gushu (ancient trees), with a trunk of around 70cm circumference, probably 300 years or more. He harvested old and young trees together which is called huncai (mixed picking), and also mixed spring and autumn harvests. The tea was then rolled and sun-dried (shaihong), which sets it apart from the more common Yunnan red style, hot-air dried (dianhong).