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
