The story of this raw Pu’er tea could be titled “Old Trees, New Inspiration.”
This fabulous tea comes to us via master grower Na Qi and her team in Bingdao in southwest Yunnan. Their trees grow at 2,000 metres above sea level and have graced the hillsides of Bingdao for hundreds of years.
That’s the old part of the equation.
The xin in “Na Xin” means “new.” It refers to new knowledge and cultivation techniques after years of trial and error.
Once you unwrap a Na Xin cake, its peach aroma quickly fills the room. It may taste slightly astringent at first, but this is a nice contrast with its sweet, floral-honey aftertaste. Over time, the astringency will disappear.
So, how can you get the most out of this raw Pu’er?
Brewing & Enjoying NA XIN Raw Bingdao Pu’er
- Carefully chip off about five grams from the cake at a time. Add more leaves if desired.
- Brew this raw Pu’er at around 90 degrees Celsius with 125 ml filtered water. It’s traditional to discard the first wash
- Drain the leaves and retain for the next steeping. The full flavour will become apparent from the second steeping onwards
- These leaves can be infused ten times
- If the resulting nectar becomes too bitter or astringent, remove some of the leaves and re-steep. The water should be drained off completely after each pour.
This was the first raw pu'er cake I ever purchased and was a great introduction to what a young raw pu'er is like. By flash steeping, this can last for over a dozen steeps. It has that classic bitterness that the Lincang region is known for, which I find quite enjoyable. After the first few flash-steeps, you'll begin to really notice the sweetness kicking in and a menthol sensation building in the throat. It's fun experiencing the tea changing as the session progresses. There are better young raw pu'er cakes out there but this one is solid, and the unusually small size keeps the price down enough to make it easier to try.
Thanks for the feedback, Cha Crusade! Great to know you're getting so many steeps out of The Mini.
This tea is perfect for vegans or those that crave a creamy warm texture to their teas. It's a perfect middle path for me because I generally don't enjoy green teas. It's like a perfect marriage between a green tea and a black tea. The flavours seem to intensify on a second or third infusion of the tea leaves.
We're very glad you enjoy the Jinxuan oolong, Misbah.
I recently bought this via special order.The earthy aroma and complexity of flavour is something I've never tasted before in a tea.Just magnificent.
It is indeed a wonderful tea. Thanks for the glowing review Konrad!
This sencha is fabulous. Such intensity and purity of flavour.One of the best I've tried
Tried this today at the Melbourne (first) Tea Festival and it was amazing! Smooth, sweet and natural with all its goodness. It was just mesmerizing watching the green tea master perform the traditional Japanese tea ceremony. Returned multiple times for more! Definitely how green tea should be known to the general public. Thank you for the awesome experience!
Thank you for the feedback! We're looking forward to sharing this amazing tea again in the near future.
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This tea has a fabulous earthiness and funkiness. But really it's like a wine that needs to be cellared for a few years. Good Puer aged for a few years is tea like no other. The roasted earthy notes will intensify and soften over time.
The Bordeaux of teas...Love that description