EN
Shu Pu-erh "Nannuo" "Chawangzhai" (茶王寨, chá wáng zhài) by the Jindian factory (金典, jīn diǎn) is a pressed dark pu-erh in the bing cha (cake) format weighing 357 g. The cake was pressed in 2024 from 2017 raw material, so the tea has had time to settle and has gained softness and harmony.
The Jindian factory was founded in 2007; the name can be translated as "golden canon" or "golden classic." The "Chawangzhai" (Tea King Village) trademark belongs to the factory itself. Nannuo (南糯, Nánnuò) is a picturesque area of Yunnan with ancient tea plantations, clean air, fertile soils and a mild climate.
Characteristics
- Type: shu (dark) pu-erh, pressed
- Region: Nannuo, Yunnan
- Producer: Jindian factory, "Chawangzhai" brand
- Year: raw material 2017, pressed 2024
- Shape and weight: bing cha cake, 357 g
- Leaf: dark brown with golden tips, evenly pressed
- Flavor: soft, velvety, with nuts, caramel and dried fruit
Aroma and Taste
Dry leaf: a deep, rich aroma with notes of nuts, wood, caramel and light earthiness.
Infusion: a rich dark brown with ruby glints; after brewing, dried fruit, chocolate and a sweetish spice appear. The taste is warm, with nuts, caramel, dried fruit and a light woody bitterness.
Aftertaste: long and slightly sweet, with spicy shades.
Why You'll Love It
A warming, relaxing shu pu-erh for the cold season and calm, meditative tea time. The 357 g cake is enough for many brews, and the infusion holds up to 8–10 infusions.
How to Brew
Gongfu brewing (gaiwan or Yixing teapot, 100–120 ml):
- 6–7 g of tea (separate it with a knife or pick), water 95–100 °C
- rinse, then the first infusions of 5–10 seconds, and gradually increase the time
Western-style brewing (200 ml teapot):
- 3 g of tea, water 95–100 °C
- steep for 3–5 minutes
Storage
Store the cake in a dry, cool place, away from light and foreign odors. After opening, keep the remainder in thick paper or an airtight container.