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2009 Guan Zi Zai "Zao Chun Nan Nuo Shan" Raw Pu-erh tea

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Bert Ankrom
Average preparation
205 °F / 96 °C 0 min, 45 sec

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From Guan Zi Zai Tea Factory

We are proud to offer this high quality wild arbor tea cake made entirely from the first flush of spring sun-dried pu-erh from Nan Nuo mountain! Wild arbor teas come from trees that are allowed to grow naturally without being cropped, these trees grow without being fertilized or sprayed… natural undergrowth is allowed to grow freely around the trees. Wild arbor and ancient arbor should not be confused… ancient arbor trees are very old and rare, whereas wild arbor trees are many and vary in age from young to hundreds of years old (at which point they are considered Ancient arbor).

This tea was entirely hand-processed from start to finish and the thick satisfying soup attests to that! The tea is tippy but with plenty of dark heavy leaves to round out the flavor. Strong pungent cha qi and a very “Nan Nuo” taste! Just 1000 kilograms produced in total!

Guan Zi Zai is a small Yi Wu based tea company. The boss of Guan Zi Zai is the elder brother of the Yong Pin Hao brand of teas.

About Guan Zi Zai Tea Factory View company

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2 Tasting Notes

29 tasting notes

I’m not really entirely sure why I’m posting this review as I am confident my palate is off today. I’ve been sick for a couple of days and decided to do a bit of sheng pu drinking today. I’ve had this beng for about 3 years now and each time I have it it becomes more drinkable. I’m not quite sure if I really like the tea or if it just average. I’ve had both good and bad tasting sessions over the years. The early times the tea was an astringent mess of bitterness. One other time I had a session and can recall very pleasant young apricot like flavors. But during this current session I’m ot getting anything as far a flavors but simply a sweetness, a sensation at the rear of the mouth by the tonsils (if I still had mine). There is no astringency or bitterness at all, but not a lot of flavor either. I take several deep breaths from the yixing and can feel the same sweetness and coating in the olfactory gland inside my nose and the same coating sweetness in the rear of my mouth, but again there is no discernable flavor. Strange. But with all that said there is discernable chaqi and a bit of tea drunkeness, maybe tea tipsy is a better term as I’ve had teas with much better qi. At any rate, this is likely a throw away tasting note but even mediocre sessions provide context.

Preparation
205 °F / 96 °C 0 min, 45 sec

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