2004 Nan Jian Phoenix Aroma Aged Raw Pu-erh tea cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Brown Sugar, Dates, Fir, Resin, Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by boychik
Average preparation
Boiling 0 min, 15 sec 8 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “This tea is quite complex, and it is changing quite interesting from round to round. Where i live the autumn season begins at the moment, and the color and the taste is fitting very well. I even...” Read full tasting note
    79
  • “Dry this tea smells like cow manure. I gave it 2 quick rinses with water at 95C and then did a quick 3 sec infusion. Still smelled like cow manure. Threw it out and did another infusion. Still...” Read full tasting note
    65
  • “This tea was part of November Yunnan Sourcing Tea Club. my usual gongfu parameters for sheng 5.5g 100 ml porcelain gaiwan 200F rinse/pause/5/3/3/5/5/7/10sec etc I keep sipping. i like this tea a...” Read full tasting note

From Nan Jian Tea Factory (Yunnan Sourcing)

An early Nan Jian production of their classic Phoenix Coin cake. The cake is composed of tippy grade and medium leaves from both Wu Liang Shan and Yun Xian county (Lincang) tea leaves. Wu Liang leaves provide butter and aroma, whereas the Yun Xian tea leaves give it body and bitterness. A nice balanced raw cake pressed into the form of a coin (flat edge at a right angle to the face and back of the cake). Compression isn’t tight after 10 years of aging in a sub-tropical climate and this tea brews a dark orange-red tea soup. Taste is thick and sweet but with some multi-layered (aged) bitter and astringent!

A complex tea that could be enjoyed now or aged further!

357 grams per cake, samples available!

About Nan Jian Tea Factory (Yunnan Sourcing) View company

Company description not available.

3 Tasting Notes

79
10 tasting notes

This tea is quite complex, and it is changing quite interesting from round to round.
Where i live the autumn season begins at the moment, and the color and the taste is fitting very well. I even taste some withered leaves or foliage in it, but that might be a psychological thing… with all those beautiful leaves in our garden.

I guess this one is a good example for a semiaged tea. I like to drink it now and enjoy it, but i guess for some people it could be “neither fish nor fowl” … it is far away from young sheng and at the same time it has some foliage taste wich is, what i guess, a sign of a not “fully” (or just more) aged tea.
Sidenote: i know people differ on the question what a “fully aged” tea is very much, some say 30 years, some say 14 or 20+ … etc., so i use this term with all that caution.
So the first 2 infusions had quite a obvious smoke hint underlying… but it was more a hint… and not very intense. A fine sort of smoke, like from well prepared smoked meat.
The mouthfeel is good, quite viscous, also not extremely, just good. I like the balance (again) here: a bit of brown sugar (or even dates?) in the back, quite, but not too much, astringency and a bit of bitterness that comes along with some tastes of: conifer resin, juniper berries, a little bit of this “old book” taste…
After the first 3 rounds it get`s even much sweeter without loosing the other complex aromas… good.

Flavors: Brown Sugar, Dates, Fir, Resin, Smoke

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML

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65
661 tasting notes

Dry this tea smells like cow manure. I gave it 2 quick rinses with water at 95C and then did a quick 3 sec infusion. Still smelled like cow manure. Threw it out and did another infusion. Still smelled like cow manure. Tasted it. Yep, tasted like cow manure. Next infusion it started to get smoother and lose the cow dung taste. Even a bit better next infusion but far from a tasty tea. I think this would have probably been good on infusion 10 or more but I threw it out before that. It did have a good cha qui . I am just not into the aged shengs too much. The energy feel is good from them but I prefer the taste of a younger sheng.

mrmopar

Mooving on with this I guess. Lol! You made me laugh a bit.

boychik

I like it ;)

Ubacat

Yep, moooving on. lol

Boychik, I have one small sample left if you want it.

boychik

Thanks, I have a cake ;D

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493 tasting notes

This tea was part of November Yunnan Sourcing Tea Club.
my usual gongfu parameters for sheng
5.5g 100 ml porcelain gaiwan 200F
rinse/pause/5/3/3/5/5/7/10sec etc
I keep sipping. i like this tea a lot. Some earthiness, hay, sweetness. overall very smooth and easy to drink. no off taste or smell. i really like the color !

http://instagram.com/p/wElzV5Bwjz/

jschergen

I just had this for the latest TeaDB inbetweenisode! Agree with your notes. Nice, full tea.

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