Nanzuo Shengtai sheng 2012

Nanzuo Shengtai (2012) – A more mature, sweet-mineral Jingmai character

Sheng puer is made from spring leaves picked in Nanzuo Village, on the south side of Jingmai Mountain. The raw material comes from a natural tea garden ( shengtai ), the processing is artisanal, and the tea is pressed into a traditional 357g disc.

The disc was aged on the mountain in the early years; today the cup is clean and harmonious: the aroma is fruity, the sip is sweet-mineral, the bitterness is restrained. In the first pourings, there is a clean, silky texture, a delicate floral-fruity opening; later, dry woody, tobacco and autumnal notes appear. The finish is long and sweet ( huigan ), the tea lasts stably, through many pourings.

Flavor profile

• Aroma: fruity aroma with a slight floral note and clean minerality.
• Sip: silky, medium body, neat structure.
• Taste: sweet opening, moderate bitterness, with dry woody-tobacco and autumnal notes in the middle pours.
• Aftertaste: long-lasting sweetness ( huigan ), clean, mineral finish.

Preparation suggestions

Gongfu (Asian style): 5–6 g / 100 ml; 92–95 °C. Short wake-up rinse optional. 1st–2nd pour 8–12 sec, then gradually increase (15–25 sec, later +10–15 sec). Can handle 10+ pours.

Western style: 3 g / 250 ml; 92–95 °C; 2–3 minutes. You can infuse the same leaf 2–3 times.

Good to know

• The goal of shengtai (natural tea garden) cultivation is to produce balanced, fragrant raw materials while minimizing the use of chemicals.
• Nanzuo's unique microclimate often gives Jingmai teas a floral-fruity character and a clean, mineral feel.