190 Tasting Notes

99
drank Tie Guan Yin 1993 by Nannuoshan
190 tasting notes

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

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML

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96
drank Bai Mu Dan 2008 by Nannuoshan
190 tasting notes

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

Preparation
190 °F / 87 °C 5 g 5 OZ / 150 ML
Cwyn

I like Bai Mu Dan myself once in awhile, it is a great summer tea for me.

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85
drank Yixing Hong Cha by Nannuoshan
190 tasting notes

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

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML
Cwyn

This is a black tea, was it stored in Yixing jars? Trying to figure out the reasoning behind the name.

tperez

I believe it’s from Yixing (the town) I’ve seen a few other vendors offer Yixing black tea

nannuoshan

Right, it is from Yixing city. It is not as well-known as other Chinese black tea but has quite a good reputation in China.
Yixing, apart from the famous teapot, is also known for black and white tea (xue ya).

Cwyn

Nice! I thought of the jars because Teachat people have posted several photos lately of “old” clay jars full of tea showing up at auctions and selling for big bucks.

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86
drank Nannuoshan 2013 by Nannuoshan
190 tasting notes

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

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML

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94
drank Rougui by Nannuoshan
190 tasting notes

My second Nannuoshan Wuyi oolong. The dry leaves are medium-large, smaller and slightly more roasted than the Ban Tian Yao. Deep brown with touches of red and green. Strong aroma with slight roasted notes, very sweet with raisin and spice.

Brewing the tea I’m hit with an amazing floral/cinnamon aroma. Delicious cup with a moderate mineral taste. Notes of walnut, cinnamon, vanilla with just a faint touch of floral greenness. Aroma lingers both in the cup and in the mouth. Later infusions give stronger peach and cinnamon notes, a bit of musk, moderate sweetness, and a nice sparkling quality. This one has less stamina the the BTY and begins to fade by the 7th infusion. However I’m left with a nice calming qi and tingles across the top of my head

The spent leaves are a fairly uniform brown and green, darker and more broken than the BTY
Overall an excellent oolong with full flavor and aroma, but somewhat lacking in stamina.

Flavors: Cinnamon, Mineral, Peach, Walnut

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML
Anlina

Sounds amazing! Wishlisted!

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84

Very small and tightly curled leaves. Fluffy and chocolate brown in color with a nice mix of golden buds. Lightly smoky mesquite aroma.

Nice coppery liquer. Savory butter and smoke flavors balanced out by fruit and honey notes. Slightly floral wild flower finish. A fairly delicate black tea.
Later infusions give more lychee/longan fruitiness, a touch of cocoa and honey, clean leather, and lesser smoke with a floral background. The mouthfeel is clean and round.

The spent leaves are tiny and tender with a light brown color with twinges of green, many under 1cm. Considerable time and effort must be put into picking so many young leaves
Overall a nice tea with a lovely appearance. Like the Ban Tian Yao it was nicely balanced with a mild flavor.

Flavors: Floral, Honey, Leather, Lychee, Smoke

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML

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97
drank Ban Tian Yao by Nannuoshan
190 tasting notes

First tea of my Nannuoshan tasting extravaganza!

The dry leaves are long and twisted and range of color from dark brown to military green. They give off a dry, musky roasted aroma with pine and fruit notes

First infusion gives a light orange liquer. Strong mineral note with lightly floral and citrus accents. Very smooth with just a touch of rock sugar sweetness. A sweet, warm spice/floral aroma is left in the bottom of the cha hai.

The following infusions begin to give a more pronounced sweetness with nectarine, vanilla, and allspice notes and a slight green tartness.

By the sixth steeping I begin to feel a subtle chaqi that imparts feelings of warmth, strength, and calm which I can feel along the top of my head and radiating through my body. Very nice, the strongest I’ve experienced in an oolong.

As the tea begins to fade I increase the infusion time and experience mild and creamy notes of linnen, sticky rice, peach, and baked goods. Ten good steepings overall.

The spent leaves are lovely and full, deep red-brown to olive green. Average around two inches with minimal stem. Overall a very nice tea with good complexity. Smooth and mild, only really lacking in intensity of flavor/aroma. A truly excellent first impression

Flavors: Green Wood, Mineral, Rice, Stonefruits, Vanilla

Preparation
195 °F / 90 °C 5 OZ / 150 ML

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85

I returnith! I’ve been (mostly) inactive for a while now due to turmoil and a general lack of motivation to post tasting notes. I’ve been trying to figure out my life, and have moved back in with my parents for the time being. Anyways, now that I’m settled in I’m looking to get a new start on things, including being more active here on steepster

I’d been curious about golden flower/fu brick tea, and when Yunnan Sourcing started offering this small sample pack I had to try it. The dry leaves are course and dark green-brown with lots of stems, dotted in golden specks of bacterium. The aroma is strong and very sweet, slightly earthy raisin and ginseng notes.

After three rinses (I admit I was more than a bit intimidated by the motley looking leaves) I gave it a sip and was greeted with a very smooth, mild honey-brown brew. Very sweet and mild with raisin, ginseng, and nut notes to match the dry aroma.
Later brews remained similar, but with a bit of bitterness and a touch of green kale-like flavor. Overall a nice, mellow tea that was far less intimidating than it looked.

This is certainly different than pu’erh, but bears some similarity. I expected it to be more shou-like, but the flavor reminded me more of a mild and slightly aged sheng

Flavors: Dates, Earth, Kale, Pecan, Raisins

Preparation
200 °F / 93 °C 0 min, 15 sec 7 tsp 5 OZ / 150 ML
Sil

welcome back!

ashmanra

Interesting!

mrmopar

Bout time padawan..

Kirkoneill1988

I’ve tried fu tea from hebe’s teahouse

tanluwils

I’ve always been intrigued by the other heichas. They can be unexpectedly complex.

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80

Not stellar, but good quality overall. Smooth sweet flavor with mild honey, fruit, and floral notes. Personally I’ve been unable to really get into white tea: “decent”, “good”, and “great” ones all taste about the same to me. I’m not sure which one of those this one would be categorized as, but I can’t imagine anyone thinking it was less than decent.

Flavors: Fruity, Honey, Honeysuckle

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 150 ML
Kirkoneill1988

i assume you got this one off the .us one? cant find it on the .com one

tperez

I got it on the .com site, but it was over a year ago now. Just finished it off so I thought I should give it a review :)

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100
reviewed Smart Soak by Mandala Tea
190 tasting notes
For the past couple of months my stainless steel mesh tea strainer had hardly been letting any tea through (it would take about a minute to let 150ml through, on a good day). I’d tried boiling it in water, boiling it in vinegar, and scrubbing it to death with baking soda and NOTHING would help. I had already given up on it and ordered a new one. After soaking for about 20 minutes in the tea soak and then swishing it around it was like brand new! This stuff really is magical.
Dexter

“This stuff really is magical.” – Yep – not sure how I lived without it…

Kirkoneill1988

is it sold in stores?

tperez

I think only from Mandala, but the main active ingredient is sodium percarbonate which can probably be bought elsewhere

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Profile

Bio

My name is Thomas,

I’ve loved tea and coffee since I was little, but only started getting into the world of high quality teas about four years ago.

My favorites are pu’erhs, Yunnan blacks, and oolongs. I’m not much into flavored teas or jasmine/florals, but I love a good cup of chai or adding a spice or two to my teas sometimes.

Currently working on a degree in environmental sciences.

Other than tea I’m a nature lover, guitar picker, and unabashed nerd.

My Rating Scale:
95-100 Wowza!
90-94 Pretty darn good
80-89 Nice
70-79 Decent
50-69 Potable
0-50: Blech.

Location

Clearwater, FL

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