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2007 Rongzhen Nannuo Silver Tip Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Carolyn
Average preparation
205 °F / 96 °C 0 min, 30 sec

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  • “This is very nice. It has a sweet honey melon flavor. The liquor is pale yellow moving to golden as the tea resteeps. I've resteeped it several times and each time the sweetness and fruitiness are...” Read full tasting note
    93
    Carolyn 223 tasting notes

From PuerhShop.com

Early Spring silver buds from the ancient trees at Nannuo Mountain (one of six famous tea mountains in Xishuangbanna) are plucked, sun-dried and then compressed into this cake form. Most leaves are buds and so they have a sweetish and floral flavor. An excellent Pu-erh to drink now but can be drunk over the course of the next years with subtle changes in aroma and flavor.

We did keep a piece of this cake from 2004, it became quite palatable, yammy stuff.

  • Green Pu-erh Tea Cake 400g
  • Raw or Green
  • Vintage 2007
  • Premium class
  • Loose tea leaves
  • Caffeine: Moderate

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1 Tasting Note

93
223 tasting notes

This is very nice. It has a sweet honey melon flavor. The liquor is pale yellow moving to golden as the tea resteeps. I’ve resteeped it several times and each time the sweetness and fruitiness are more pronounced. Sometimes it is more like honey. Sometimes the flavor is fruitier.

Update: Apparently 12 resteeps are enough to overwhelm the leaves. My twelfth re-steep was listless and barely flavored. So I’m moving on to another raw puerh.

Preparation
205 °F / 96 °C 0 min, 30 sec
teaplz

I’m loving your pu-erh journey, Carolyn! Even though I’ve only had one cup of it, I find myself craving it. The earthiness is really just nice and comforting.

Carolyn

Interestingly enough, the raw puerhs, which are my favorites, are not earthy at all. They’re sweet and light. I’m beginning to assign puerhs genders and personalities in my childish little mind. (For some reason I anthropomorphize almost everything.)

The dark fermented puerhs are all men. Depending on the flavor profile they are Chinese farmers or warriors or tea merchants moving along the Tea Horse Road.

The raw puerhs are women. The muskier ones are knowing matrons. The light, sweet ones are delicate little teenagers hiding behind a screen. My puerh mind is being populated by an entire society of puerh people. Don’t tell PeteG. I’m sure that this is not the approved method of puerh appreciation. ;)

I find it interesting that most of the companies that sell puerhs as part of a bunch of other types of tea primarily sell the very masculine fermented puerhs.

Cofftea

“I’m beginning to assign puerhs genders and personalities in my childish little mind.” -@Carolyn, as a person who loves tea blending I’m curious as to if a feminine tea would blend better w/ a masculine tea than another femanine tea? <>suddenly wants to make a tea Punnet Square<>

Carolyn

@Cofftea I don’t know that I would blend a masculine puerh with a feminine puerh. I think the masculine tastes would completely mask the light tastes of the raw, feminine puerh. But, as we already know, I’m really not a tea blender by personality. Would you blend a white tea with a black tea? It would be like that, I think.

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