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The wait is over! We are so excited to finally have these cakes in our hands (and cups). This shou Puerh comes from the Ai Lao Mountains and is delicious by itself, but its real treat is the herbs mixed into the leaves. The leaves of Nuo Mi Xiang (Semnostachya Menglaensis) literally translate to "Sticky Rice Aroma", and for a reason: they give off an aroma uncannily similar to sticky rice. Combined with the Puerh leaves, the combination is deep but uplifting, sweet yet earthen, and steeps over and over again. The liquor is a clean deep red which will keep you going for 8+ gongfu steeps. Each cake has 100g of tea, pressed loosely enough to not require a pick to break it up.
Here's a fun one that's really gotten popular in the tea shop. This tea was an experiment by Young, the producer of the Ancient Sun, Red Dragon and Soft Branch. Here, he took large, curling ancient tree leaves, fully oxidized them and scented them with nuo mi xiang (sticky rice aroma herb). The leaves are left overnight, layered with the herb, and the herbs are removed in the morning. The process is repeated several times until the aroma of the herb has permeated the tea. The result is a tea with a sweet, sticky rice aroma, full body, zero astringency, and lots of versatility. The leaves themselves can be steeped in a gaiwan to really appreciate the way the scenting penetrates the layers of the leaf, or it can be long-steeped into a stronger tea that will not get astringent. It makes an incredible iced tea, and we're having a lot of fun getting creative with it.
