2006 Nan Qiao Jia Jia Cooked Beeng Cha

Tea type
Pu-erh Tea
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Edit tea info Last updated by Jason
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From Canton Tea Co

This Nan Qiao raw puerh beeng (disc) is a good example of the high quality raw puerh that modern producers can achieve. Ready for drinking now but will improve with a few years ageing.

Buyer’s notes
“A good clear liquor, a slightly astringent taste and a sweeter undertone; all signs that this raw puerh will improve over time.”

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

3 Tasting Notes

348 tasting notes

Where most cooked pu-erhs on dry smell whiff of fish and marinas, this one smelled like a lightly smoked Lapsang. So far, so good, I thought. I did about a teaspoon of shavings in a gaiwan, four infusions. That hickory sensation was present on the foretaste, followed by an actual earthy element (not a “supposedly” earthy), and ended on a non-astringent note. It confirms that a cooked pu-erh needs to age naturally for about a half-decade before it’s any good…on average.

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1812 tasting notes

Decent shou, I appreciate the “real-ness” of this tea. Very down to earth, in a literal sense. Not strong, but a decent cuppa, over all infusions.

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784 tasting notes

Lighter and slightly smoky.

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