SHU PUER NO MI SYANG 2006

Shu Puer No Mi Xiang 2006 (糯米香普洱)

Vitrimany shu puer with the aroma of sticky rice, Jingmai region, Yunnan

Good tasting of Shu Pu'er 2006 from the Jingmai region (景迈), home to ancient tea gardens and a deep tradition of pu'er cultivation. The specialty of this tea is the expression of the natural aroma of glutinous rice (糯米香 - “No Mi Xiang”), which harmoniously integrates with the classic profile of the traditional Shu Puer. The tea perfectly demonstrates the formula 越陈越香 - “the older, the more aromatic.”

Сма і аром

Dry leaf - a deep earthy aroma with bright rice notes.
The infusion is thick, dark burgundy, with a warm aroma of wood, wet moss, forest mushrooms and a subtle rice accent.
The taste is deep, soft, round, without sharp astringency, with a delicate licoriceiness.
Poslyasmak is long-lasting, satisfying, bubbly, with the light sweetness of rice sunflower.

Pohozhenya

Yunnan Province, Jingmai Region (景迈)
Type: Shu Pu'er (熟普洱)
Aromatic profile: No Mi Xiang (糯米香 - sticky rice)
Rik vyrobnitstva: 2006
Shape: pink or mini-dot (for obvious reasons)

Рекомндації

– Water temperature: 95–100 °C
– First spill: 15–20 seconds
– Brew: Vitrium 6–10 pours
– Suitable for savory tea, as well as for a tea ceremony

Profile

– aroma: earthen, rice, village, mushroom
– relish: soft, round, deep, licorious
– postlyasmak: trival, rice-sweet, calm
– moods: calming, grounding, creating a feeling of warmth and comfort

Tsey puer is about heat balance. Its rice aroma does not dominate, but complements the main profile, preserving the subtle connection from the wild nature of the old trees of the Jingmai region.