Nan Tow Tea

Recent Tasting Notes

90

I’ve been drinking this tea quite a bit, still finding it wonderful. Tonight I intentionally used significant cooler water, I’d have to guess that the temp ran about 170. The taste was dramatically effected! It had much more of the vegetal taste, the mouth feel was almost viscous, and while I wouldn’t say that it was sweet, I would say that it wasn’t bitter at al – and the flavor lasted as the drink cooled (big plus for that factor!)

Preparation
170 °F / 76 °C 0 min, 30 sec

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90

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90

I continue to find that this tea must be made using very quick steeps, and it enjoys several steeps. Drink while hot to warm, don’t let it cool.

Preparation
180 °F / 82 °C 0 min, 30 sec

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90

This tea deserves more attention that I have currently given it today, and so this “note” will updated with a proper response. As of now I have this twice, both only up to two steeps. This tea was given to me by my Godmother, and she got it from her Husband upon his return from teaching in Taiwan. It’s two years old, but was vacuum sealed, and the vacuum sealed bag was in a lined and sealed container.

The tea (so far) is woody, slightly vegetal, pleasantly bitter, and perhaps it has some of that malty flavor I’m learning to identify. It also has some other surprising elements that are hard to describe accurately, but I will do my best. If you’ve ever eaten sorrel leaves, plucked fresh from the ground, they cause a tingle along the sides of your tongue, and have a berry-like flavor. This tea has that sort of quality, but in a very less citrus/berry way. It happens more to the back and underside of the tongue. The sensation/flavor increases as the tea cools, and (so far) if allowed to cool (say while typing your wholly inadequate note) can become almost unpleasant.

This tea should follow the traditional Oolong steeping parameters. Short and frequent. My first steeping I tried my usual three minutes, and it was overpoweringly astringent, bitter, and mouth-drying (you know what I mean).

The first time it was served to me my host literally poured water over the leaves, brought the teapot to the table, and poured it. It was almost sweet. I think it barely steeped for twenty seconds. Anyway, I’ll write more on this soon.

Stay tuned for a link to a photo essay of the tea shortly.

Preparation
180 °F / 82 °C 0 min, 30 sec
Heyes

Here is a link to the above mentioned essay. It’s a link to my livejournal, which is generally friends only, but I thought you all might enjoy seeing the photos.
http://seyeh.livejournal.com/5867.html

JacquelineM

Those leaves are so striking. I gasped when I saw them unfurled in the french press!

Heyes

JacquelineM → That’s one of the reasons I really enjoy the french press, it really extends the visual component. That movie looks halfway decent if you use the “expand to full screen” button on the bottom right hand corner.

Carolyn

Very nice!

Heyes

Carolyn → Thanks!

Heyes

Wiseman TC → Thanks!

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