PU-ERH · 400 g
“Nanjiao” Raw Pu-erh, 2007
A raw Pu-erh listed as a 2007 Nanjiao cake, with an amber cup and notes of dried apricot, camphor and cedar.
€68
Tasting qualities
Dried apricot / Camphor / Aged cedar / Lingering finish
Origin
Menghai, Yunnan, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 5–6 g
- Water
- 100 ml
- Temperature
- 95°C
- Time
- 10–20 sec
Loosen an intact flake and let the leaf hydrate. Infuse and drain fully, adjusting once the cake has opened.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 2 g
- Water
- 300 ml
- Temperature
- 95°C
- Time
- Start tasting after 2–3 min
Let a small flake open in a large cup. Sip when comfortable and refill at halfway to keep the concentration even.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
Taste the balance between the woody aroma, dried fruit and bitterness. A dark cup does not by itself tell you how long to steep. Let the opened leaves and the finish guide when to add time.
Our exploration
Hold a direction lightly.
Try letting the lasting finish be a reminder to keep one simple intention through your practice. Return to it without forcing your attention to stay fixed.
Focus · Steadiness and intention
| Asana | Tadasana — keep your direction clear and your body unbraced. |
|---|---|
| Dantian | Lower dantian — return attention to your centre. |
| Chakra | Manipura — notice the solar plexus without holding the breath. |
| Meridian | Stomach channel — trace the familiar pathway with even attention. |
Community exploration
What did you notice while drinking “Nanjiao” Raw Pu-erh, 2007 or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Pu-erh in Qing records
Pu-erh in compressed forms
Historical Pu-erh · Zhao Xuemin, Bencao Gangmu Shiyi, vol. 6
Zhao Xuemin records Pu-erh from Yunnan in large, medium and small compressed forms, including large tribute rounds.[1] The entry concerns historical Pu-erh broadly; it does not identify this cake or its processing.
In the libraryBencao Gangmu Shiyi (本草纲目拾遗) ↗
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[2] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[3]
References
- Bencao Gangmu Shiyi (本草纲目拾遗)ISBN 7800896714
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
