From Naka Mountain, at the northern edge of the Meng Song area (north of Nannuo), this lot comes from 100+ year-old trees growing around 1,950–2,000 m, among the higher sheng sites in Menghai County. Picked mid-April 2025 (first flush) and stone-pressed in July into 250 g cakes (7 per bamboo-leaf tong). Total production: 50 kg (≈200 cakes). Wrapper design by Rafał Przybylok.

Naka is famed for firm structure with layered sweetness: expect a classical Meng Song core with high-mountain perfume, at times evoking the floral intensity of old-bush Dancong, and a long, returning sweetness.

Why it’s special

• High-elevation, old-arbor material: Thick leaf from mature trees near 2,000 m brings stamina, clarity, and resonance in the cup.

• Naka signature, dialed in: Purpose-selected after years of passing on lots that didn’t meet the mark, this vintage balances decisive bitterness with a bright floral lift and deep sweetness.

• Built to integrate and round out with age: That clean bitterness and strong aftertaste give excellent aging bones.

Tasting notes (2025)

• Aroma: Alpine florals (orchid/osmanthus), cool herb, honeyed cane, light stone fruit.

• Liquor: Golden with high clarity; thick, mouth-filling texture.

• Flavor: A measured, lively bitterness frames Meng Song honey-grass sweetness; citrus-zest lift and mineral line carry through later steeps.

• Finish & feel: Long, returning sweetness (hui-gan) with a potent, focused cha qi.

Origin & processing

• Origin: Naka Mountain, northern Meng Song (north of Nannuo), Menghai County (Xishuangbanna)

• Elevation: Gardens around 1,950–2,000 m

• Trees: Old arbor (100+ years)

• Harvest: April 2025 (first flush; mid-April pluck)

• Pressing: July 20, 2025 • Stone-pressed

• Format: 250 g per cake • 7 cakes per bamboo-leaf tong

• Production: 50 kg total (≈200 cakes)

Brewing guide

(Great water helps. Keep the first pours short to spotlight sweetness and fragrance.)

Gongfu (recommended)

• 6 g / 100 mL

• 98–100 °C (208–212 °F)

• Quick rinse, then 5s • 8s • 10s • 12s • 15s, adding gradually for 10+ infusions.

• If bitterness spikes early, shorten by 1–2 seconds or pour at 95–96 °C, a common Naka tip echoed by drinkers.

Western

• 3–4 g / 300 mL (10 oz) • 95–98 °C • 2:00–2:30

• 2–3 infusions, adding 20–30s each round.

Grandpa style

• 1–1.2 g / 100 mL • 90–95 °C

• Top up as you sip for a bright, honey-grass cup with tidy bitterness.

Cold brew

• 8–10 g / 1 L, room-temp water; refrigerate 6–8 hours for a crisp floral profile with low astringency.

Pairing & occasions

• Excellent for side-by-side tastings with Nannuo/Meng Song neighbors or with older Naka to study how bitterness and fruit integrate and round out over time.

In Summary

• Caffeine: Medium-High

• Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Over 5–15 years, expect the bitterness to knit into deeper fruit and honey while texture turns silkier. Longer term aging will increase complexity and desirable traits!

• Name: 2025 Yunnan Sourcing “Naka Snake” Old Arbor Raw Pu-erh (Sheng)

• Region: Naka (Meng Song), Menghai County

• Elevation: ~1,950–2,000 m

• Trees: 100+ years

• Harvest: April 2025 (pressed July 20, 2025)

• Process: Traditional sheng; stone-pressed

• Net weight: 250 g per cake (7 cakes per bamboo-leaf tong)

• Production: 50 kg total (≈200 cakes)

• Wrapper Design: Rafał Przybylok

In short: A high-mountain Naka with classical Meng Song bones, lively bitterness, bright florals, and a golden, viscous liquor, backed by strong cha qi and crafted to integrate and round out with age. Community notes from past Naka releases point to apricot/floral lift, mineral refreshment, and durable sweetness, exactly what this pressing delivers.

This tea has been tested in a certified laboratory and has passed the MRL limits for 404 pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission click on this link.