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Naka, a Lahu Minority village, is a remote place which is not even indicated on the maps. It lies on the northern end of Mengsong, between Menghai and Jinghong, not far from the highest peak in Xishuangbanna. Naka enjoys the same reputation as Nannuoshan and Banzhang in Menghai area. The ancient tea trees growing at highland of 2000 meters above sea level have smaller leaves with unique aroma.

Nonetheless, Naka is a very nice place with pure air and amazing landscape. Because of highe altitude (1800-2000m), the environment is different from most parts of Xishuangbanna and temperature is lower. The Naka village itself is on the mountain slope, surrounded by ancient tea gardens.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Naka loose raw Pu Erh is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored.

Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water.

For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.