Teng Tiao is translated as rattan or vine which is a tropical climbing plant with thin stems. Ba Nuo is known for Teng Tiao. The tea trees in this area have such an unusual shape because of the unique picking practices adopted by the farmers. They pick all the leaves on a branch except the ones at the end, encouraging the tea branches to grow longer and extend towards the direction of the remaining tea leaves. This tea gets its name because the tree branches are very long and thin.
The higher altitudes in this area affect the growth of the tea trees in a rather unique way. Because the tea leaves are exposed to colder temperatures than usual, they take a longer time to develop, grow, and mature.
Even the fragrance of these whole dry leaves is aromatic. The Pu-erh itself is full of intense cha qi and is somewhat bitter and pungent. The mouth-feel is strong and fills and stimulates the mouth long after it has been drunk. There is a slight flowery aroma that will become more obvious with aging.
Their flavor is sweet and delicate with a hint of mineral. It plays around a balance of bitter, sweet and astringency wonderfully that would leave anyone in awe with its deep and expansive flavors.
Brewing Guide: Bring fresh, filtered water to a boil (212℉). Place your leaves in the teapot and pour 8-10 ounces of water directly over the leaves. Allow the leaves to steep for 2-3 minutes. Good for multiple infusions. Add a little more time for each subsequent infusion.