2006 Nan Jian Phoenix Ripe Pu-erh Tea Mini Brick from Yunnan Sourcing

2006 Nan Jian Phoenix Ripe Pu-erh Tea Mini Brick

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea Leaves
Flavors
Camphor, Earth, Forest Floor, Mushrooms, Sand, Autumn Leaf Pile, Clay, Musty, Salty, Spicy, Sweet
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
195 °F / 90 °C 2 min, 0 sec 6 g 15 oz / 442 ml

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From Yunnan Sourcing

2006 Nan Jian Phoenix Ripe Pu-erh Tea Mini Brick * 100 grams

These mini bricks are made from Wu Liang Mountain and Lincang area. Gong Ting Grade, Grade 1 and Grade 3 ripe teas were used. Fermentation batch was completed in 2005 and tea was pressed in 2006. Nan Jian Tu Lin tea factory has a long history of (more than 30 years) producing Pu-erh teas. Their productions are often similiar to Xiaguan productions in their choice of raw materials, blending and processing techniques. Tulin brand fermented teas are well-known for their balanced flavor and sweet after-taste and complex flavor. A great choice for an everyday drinking ripe pu-erh tea.

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11 Tasting Notes

100
Recommended
673 tasting notes

Ru Yao dragon teapot gongfu:

Dry leaves: smells musty and slightly earthy.

https://www.instagram.com/p/BACqRWMp48r/

Wet leaves: smells like wet fall leaves, Forrest floor and earthy. Slightly musty.

https://www.instagram.com/p/BACulu8p44Y/

Light steep: I taste light earth and light fall leaves. Medium camphor, No mushrooms and minor minerals.

Very tasty!

https://www.instagram.com/p/BACsMW7p4yM/

Medium steep: I taste earth, medium camphor, medium mushrooms, medium minerals, strong Forrest floor and strong fall leaves.

Quite tasty!

Heavy steep: medium minerals strong earth, strong Forrest floor, strong fall leaves, medium mushrooms and medium camphor.

Extremely tasty!

All in all, this tea is still amazing.

I still rate this tea a 100! Definately recommend this both western and gongfu style! :D
4 comments
Edit
janchi
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You make this sound gorgeous! – I’ve never tried brewing puerh up western style, I thought it would make the tea way too strong and stewed-tasting, but I might try it out on a couple of samples I have – what sort of parameters do you use for that?

Kirkoneill1988
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well i suggest you don’t use more than 5g of this nan jian phoenix tea (for western style). 1 min steep should be good. but remember, whats good for me may not be good for you, so experiment. as for other shou. its really an experiment.

i hope this help. im not really good at explaining this :(

janchi
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‘Course you are! That’s exactly what I meant – how long you steep it for :) I usually go for very short steeps getting a bit longer each time, but I’m keen to try out the way other people brew their teas, to get a new perspective (and possibly an even more delicious cup!) :)

Kirkoneill1988
Delete

that’s a good plan :D

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