2004 Nanjian Phoenix Superior Grade Yunnan Tuocha

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 dalril
Average preparation
205 °F / 96 °C 0 min, 15 sec

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4 Tasting Notes View all

  • “I'm still learning what to expect from Sheng but I can say that I did enjoy this tea. it does seem to be pretty sensitive to brewing parameters with the early steeps. I'll have to work with this to...” Read full tasting note
    79
    beankrom 31 tasting notes
  • “Nice sheng, slightly astringent but not overpowering. A tiny bit smoky in the first infusions, but it mellows out. Keeping the steeps relatively short. Used 6g of leaf in a 6oz Yixing pot. One...” Read full tasting note
    75
    jushag 80 tasting notes
  • “I'm using the suggested steep times and really enjoying it. Gongfu style: Full boil, 1g per 30ml, 20s rinse, stand after rinsing for 60s, 1st steep 20s, 2nd steep 15s, 3rd steep 15s ......” Read full tasting note
    75
    dalril 60 tasting notes

From PuerhShop.com

This slightly aged ‘Teji’ Superior Grade Toucha is made from Daye tea leaves from Nanjian Wuliang Mountain in Yunnan province. A good tuocha that can only get better as it ages.

Vintage 2004
Factory NanJian Tea Factory
Form Tuocha
Genre Shen/Green/un-Cooked/Unfermented
Typical Weight 100 g /3.53 ounces

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4 Tasting Notes

79
31 tasting notes

I’m still learning what to expect from Sheng but I can say that I did enjoy this tea. it does seem to be pretty sensitive to brewing parameters with the early steeps. I’ll have to work with this to nail down the notes of flavor but I look forward to doing so. The leaves definitely had a smoky smell initially. This tea has some real viscous qualities, almost heavy in the mouth and is downright crazy as far as sheer intensity of flavor goes. I can perceive numerous flavors and notes thought the individual infusions especially after the smokiness subsides about steep number 4. I also get a real perception of fresh green hops for 2 or 3 infusions, followed by very faint aura of kumquats as the last of the tea is spent. I also notice that this (as with other younger sheng) that it is a really good bronchial dilator, it seems to improve my breathing ability, which as an asthmatic is a good thing.

Preparation
205 °F / 96 °C 0 min, 15 sec

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75
80 tasting notes

Nice sheng, slightly astringent but not overpowering. A tiny bit smoky in the first infusions, but it mellows out. Keeping the steeps relatively short. Used 6g of leaf in a 6oz Yixing pot. One 10s rinse followed by a minute rest and went 15s, 10s, and up from there.

My only complaint is that the tuo cha is so tightly compressed. I decimated most of the leaves trying to pry them off.

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75
60 tasting notes

I’m using the suggested steep times and really enjoying it.

Gongfu style: Full boil, 1g per 30ml, 20s rinse, stand after rinsing for 60s, 1st steep 20s, 2nd steep 15s, 3rd steep 15s … increase the seconds incrementally.

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