Sticky Rice Shu Pu-erh

Description

Sticky Rice Shu – A Sticky Rice Fragrance Ripened Pu'er

Sticky Rice shu is a shu pu-erh tea using high quality xiǎo duī zi 小堆子 ("small-pile") fermented Pu'er leaves from Nannuo Mountain that are scented with the leaves of Nuò Mǐ Xiāng, an herb with a scent reminiscent of fresh cooked glutinous rice. Popular with the Báizú 白族 ("Bai Ethnicity") minority peoples of Yunnan, the high quality xiǎo duī zi 小堆子 ("small-pile") fermented Pu'er leaves are scented with the leaves of Nuò Mǐ Xiāng, an herb with a sweet cereal fragrance reminiscent of fresh cooked glutinous rice.

Origin & Craftsmanship

Single-origin from the Nannuo Mountains

Naturally infused with herbal leaves of Nuò Mǐ Xiāng

Flavor Profile

Deep & Earthy – The light sticky rice notes are balanced with a bold, loamy undertone 

Beautiful & Restorative – A thick, red-brown tea with earthy fullness 

Benefits

The Nuò Mǐ Xiāng herbs used to scent the tea aid in digestion 

Pu-erh tea heart disease because it helps produces lovastatin, a natural statin the prevents heart disease 

Brewing Instructions

Water Temperature: 195–205°F (90–96°C)

Steep Time: 15–30 sec per infusion

Tea-to-Water Ratio: 5g per 100ml (Gong Fu style)

Best Brewed In: Gai Wan or small teapot for multiple steeps