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
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
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
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
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
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
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