Excellent puerh from our 2020 line up and only one we made last year too.
This tea comes from exactly the same qiaomu trees and the same man who was processing the leaves as our 2019 Naka Pu-Erh.
2020 Naka is as powerful as 2019 but some differences are obvious.

I did comparative session with 2019 and 2020 Naka.
First thoughts:
-it’s excellent tea for storage cause 2019 developed beautiful incense like/ hay flavor with hints of honey
– 2020 vintage now it’s more fruity and herbal like with very little smokiness you can find in bigger amounts in 2019 cake. Notes of autumn and honey are present in both vintages
– bitterness of both teas is really pleasant- herbal, forest like and vivid.
– aroma of 2020 Naka is stronger: fresh and “juicy” if you know what I mean.
– teas are made from 50-70 years old trees but you should be prepared for really strong energy.

Origin: natural garden on Naka Mountain , Mengsong,  Menghai, Yunnan, China.

Vintage/Harvest: April 2020

Tea vartietal: Camellia Sinensis var Assamica (“zhong ye zhong” – small leaf varietal growing in Naka area)

Tea trees age: around 50-70 year old trees



Temperature of water and amount of leaves: 100 C 7-8g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


200g cake, 30 g, 10 g, 50 g


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