The first thing you will feel when holding this pressed shu puerh tea in your hands is a rich and persistent aroma<\/strong>, and we are sure you will not immediately determine what it is like \ud83d\ude42 <\/p>\n It is similar to the aroma of fried and cooked rice! This aroma comes from the leaves of the nomisiang plant<\/strong> (nomi xiane – leaves with the aroma of sticky rice), whose botanical name is Ophiorrhiziphyllon macrobotryum Kurz. It grows in Yunnan, Burma and Thailand. <\/p>\n Nomisyan is a low herb, 30-60 cm high, which has a characteristic aroma and sweetish taste of sticky rice. It has long been used both as a tea drink and as a traditional medicine. <\/p><\/blockquote>\n Nomisyang is good for health<\/strong>, improves liver and gallbladder function, eliminates blood stasis and cleans<\/strong> blood vessels<\/strong>. Nomisyang leaves are treated like tea leaves and then pressed together. <\/p>\n It turns out to be such a medicinal puerh tea with nomisyang.<\/p>\n