Lin Cang Dong Nong is an aromatic pu er tea with bubbly, fruity, and floral notes. Quite tannic, which is typical of the terroir.
Dong Nong is one of the largest villages of the eastern mountains of Meng Ku of the Lin Cang tea region. Our Dong Nong is harvested from ancient tea trees 200-600 years old, called Gu Shu / Lao Shu. Pu Er teas are named after the location where they are grown. Dong Nong is the village in the Lin Cang tea region, where this Sheng Pu is picked and crafted.
Lin Cang teas are known for being sweeter and brighter but with rougher tannins than teas from other central tea regions.
Dong Nong is made of Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.
