136 Tasting Notes
From the Pu TTB
A really nice and mild young shou with notes of ripe fruit, mineral, mint/spice and cane syrup. Mandala always has top notch shou and this might be my favorite that I’ve tried from them
Flavors: Fruity, Mineral, Wet Earth
From Pu TTB
The early steeps are very mellow and somewhat spicy with corn and green notes. Well balanced and mildly sweet.
Later infusions become more buttery and mineral with an excellently thick and lubricating mouthfeel and a light sugarcane sweetness.
The spent leaves are lovely with nice stout stems and veins. Not the most flavorful sheng, but the mouthfeel is killer!
Flavors: Butter, Green, Mineral, Spicy
From Pu TTB
A nice somewhat smokey (not as smokey as I expected) sheng with pine, tobacco, peat, and sugarcane notes. Obviously not made with the highest quality base material, but a bit of age has made it quite nice. In later steeps the smoke fades and is replaced by more fruity sweetness. This is my first tea I’ve tried from W2T and it definitely exceeded my expectations!
Flavors: Peat Moss, Pine, Smoke, Sugarcane
My first tea from the Pu TTB!
The dry leaves are tippy and medium brown to gold. It’s a very creamy shu with mineral, moss and cocoa notes, and it gains a bit of fruityness as it goes on. A nice young ripe that could definitely benefit from further aging
Flavors: Cocoa, Cream, Mineral, Moss
A lovely sample from Wooree tea! Thank you
The dry leaves are small, curly, and deep green with a slight buttery aroma.
The initial steepings have a nice green edamame flavor with buttery, walnut ,and seaweed notes with a strong sugary sweetness. It lingers in the mouth with just a slight floral touch.
Later steeps are very clean and refreshing with slight mineral, pear, and roasted barley notes. Both very flavorful and palate cleansing.
I’m not a big green tea drinker, but this is one that I like quite a lot and could see myself drinking more frequently.
Flavors: Butter, Green Beans, Nutty, Pear, Walnut
Oh no! I wrote this tasting note a while back but forgot to post it. Sorry about that Gabriele.
The dry leaves a large and twisted, in different shades of pistachio, brown, and reddish. Wonderfully fruity lychee aroma with mineral and nut notes, slightly boozy.
The first brew has notes of pistachio, dried cherry, and a fairly strong mineral note. Slightly roasted. Medium orange infusion
Subsequent infusions gain a fragrant wood note and moderate sweetness. The mouthfeel is nice and thick and lingering taste and aroma. Slightly bitter with a hoppy flavor. Very hearty and reminds me a bit of a good beer.
Like all the samples I received from Nannuo Shan it was a very fine tea, and I am grateful for the opportunity to try them.
Flavors: Dried Fruit, Hops, Mineral, Nutty
The dry leaves are fairly short and twisted in the “loosely rolled” style. Dark brown to green with slightly reddish stems. Thick, sweet aroma of date, cocoa, and leather.
The first step brew up a nice yellow-orange color. Wow, this one has some serious flavor! Ginseng, vanilla, clean leather, fall leaves, dates, guava, floral hyacinth finish. Thick, spicy tropical fruit aroma in the cha hai.
The second steep gives stonger fruit flavors with notes of lychee, moscato, and grahm cracker. Slight green tartness. Viscous, syrupy mouthfeel.
Later infusion become dryer in taste, like fall leaves, white wine, and incense. A mild, steadying qi becomes apparent.
The spent leaves are uniformly dark green and are somewhat broken, accounting for the small size.
An excellent tea, complex and delicious.
Flavors: Dates, Floral, Graham Cracker, Leather, Lychee, Vanilla, White Wine
I’ve been interested in trying some aged white teas, so I was really excited about getting to sample this from one Nannuoshan.
The dry leaves on this one are fluffy and light brown with many silver tips. Aroma is sweet and musky with notes tulsi, vanilla, sourdough bread, and old book. It’s hard to place yet very feels very familiar .
The first infusion brews up a nice medium yellow color. Like the aroma the aroma, it tastes of tulsi, vanilla, sourdough, and has a light citrus flavor like pink grapefruit. A smooth and mellow cup with a dried flower sort of aroma.
Later steeps have more sweetness and a thick, syrupy mouthfeel as well as raisin, ginseng, and fragrant wood notes. Good stamina, putting up with ten infusions.
The spent leaves vary from deep brown to light brown-green. They are fairly small with lots of buds and a rubbery, flesh-like texture appearance.
I really enjoyed this one! Thick, complex flavor and good stamina
Flavors: Baked Bread, Citrus, Raisins, Tulsi, Vanilla
Small, wiry, and twisted leaves. About 1cm in length and deep brown in color with reflective golden hairs. The dry aroma is both sweet and salty with cocoa, potato, and longan fruit notes.
The tea liquer is a warm orange color. There’s some really unique (and kind of strange) soy sauce and potato sort of flavors alongside fruity, floral, and chocolate notes, as well as a tamarind/greenish tang. An interesting balance of sweet, savory, and tangy.
The spent leaves are a milk chocolate brown, very small and tender. A good tea with a very interesting flavor profile, though to me it was a bit strange.
Flavors: Caramel, Chocolate, Floral, Fruity, Potato, Soy sauce
Long and twisted grey-brown leaves with plenty of furry white buds. Leaf size is moderate for sheng. Slightly sweet marine aroma with notes of peach and clay.
This is a mild, friendly sheng with a light yellow infusion. Slightly brothy with umami, yet very clean and fresh. Slight floral daphodill flavor with clay and woody notes. Slight rock sugar sweetness.
By the third steeping the bitterness becomes more prominent, but is still pretty mild. Slight tobacco note, leather, peach, grain, and sandalwood. Good lingering aftertaste. The qi is mild, but very relaxing/sedating in nature.
After brewing, the leaves are long and slender. Olive green color with fairly plump purple-ish stems and prominent veins. A nice mild sheng.
Flavors: Clay, Floral, Grain, Oak wood, Peach