Sticky Rice Shu Pu'er (糯米香熟普洱, Nuò Mǐ Xiāng Shú Pǔ'ěr, "Sticky Rice Fragrance Ripened Pu'er") - This traditional style of scented Pu'er is popular with the Báizú 白族 ("Bai Ethnicity") minority peoples of Yunnan. Starting with high quality small-pile 小堆子 fermented Pu'er leaves from Nannuo mountain, the tea is scented with the leaves of Nuò Mǐ Xiāng, an herb with a sweet cereal fragrance reminiscent of fresh cooked glutinous rice. The herb is said to aid in digestion, and complements the rich earthy character of Nannuo Shu Pu'er. It produces a dark, red-brown infusion combining the loamy depth of Shu with the pleasant toasted grain aroma of the sticky rice fragrance plant, set against a background of characteristic Nannuo Mountain minerality.
Bordering the western and eastern edges of Xishuangbanna in southern Yunnan are the famous tea mountains of Yiwu and Bulang. Tea from each are defined by unique imagery. Yiwu is called 'The Queen' with a soft, sweet flavor and delicate floral aroma. Bulang is 'The King' with bitter notes and strong tea energy.
These two mountains were blended into this special puerh by Master Feng of Gu Ming Xiang. This tea is a dance. It has the Bulang energy with the soft Yiwu sweetness. Brew it short and experience the delicate Yiwu. Or brew it long and feel the strength of Bulang.
Andrew from Liquid Proust says: "This is easily one of the more exciting cakes I've brought in here. As I spoke to the owner of this small operation, they were going to take some higher elevation bulang material from the autumn harvest and blend it to be like laomane. This is literally the definition of a bittersweet raw puerh. It has both attributes to it and it's hard to tell what outshines the other when brewing with different parameters.