2011 Nan Jian certified organic mushroom raw pu-erh tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Ash, Dirt, Leather, Mushrooms
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by apefuzz
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 94 ml

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2 Tasting Notes View all

  • “Dry leaf – FUSTY, HAY, FRUIT: tobacco, old book, leather, some fruit and spice notes. In preheated vessel: soaked prune and date, raisin, wet hay Smell – FRUIT, HAY, SWEET: light prune and date,...” Read full tasting note
    86
  • “This is pretty compressed and taking off the top of the mushroom “cap” worked out best. It smells like the ground and the first steep kinda tastes like ashes. The second steep smells more mushroomy...” Read full tasting note

From Nan Jian Tea Factory (Yunnan Sourcing)

This classic “jin cha” or mushroom tuo is made entirely from Certified Organic raw pu-erh tea, harvested in the Wu Liang mountains of Simao ini Spring 2011. Nan Jian tea factory is based in Nan Jian township just north of the Wu Liang mountains and uses certified organic tea leaves from the region to compose their raw and ripe tea cakes.
These lovely mushroom tuo were aged in the warm mist shrouded climate of Nan Jian. This has aged quickly and brews up a gold-orange tea soup. The taste is thick and sweet without much bitterness and astringency. The feeling in the mouth and throat is soothing and stays long after drinking.
This is an incredible level of quality in an organic tea at this price point. Highly recommended!!!
Certified Organic by OFDC China

About Nan Jian Tea Factory (Yunnan Sourcing) View company

Company description not available.

2 Tasting Notes

86
166 tasting notes

Dry leaf – FUSTY, HAY, FRUIT: tobacco, old book, leather, some fruit and spice notes. In preheated vessel: soaked prune and date, raisin, wet hay

Smell – FRUIT, HAY, SWEET: light prune and date, stable, tobacco, hay and straw, noticeable caramel sweetness

Taste – FUSTY, HAY, FRUIT, SWEET: autumn leaves, stable, light tobacco, old book, dill. Finish and aftertaste develops fruit and sweet notes: caramel, turbinado sugar, dark dried fruit, lemongrass, hints of berries.

This is a good young, affordable raw that has some aged flavors going on. The old book, stable, “fusty” flavors are definitely there, but there is also a good deal of prune/raisin sweetness. Most surprising is a caramel note that just kept popping up. In addition, there were a few fresh notes that popped up as well – berry, lemongrass, and dill.

I have been brewing this in a young yixing pot and just dumping the contents into a thermos so I could drink it at work. I have to say that either the pot or the thermos method really limited the scope of the tea to the fusty flavors. I think my young pot still likes to steal some of the fruity and sweet flavors. I was surprised at the complexity when I brewed it in a gaiwan on the weekend.

Once again, an inexpensive daily drinker that just gets better the more time, and attention, you give it.

EDIT: Had another session with this one, and dug more into the interior of the mushroom and got more base material. Had forgotten that this has some smokiness to it until it airs out a little. Smokiness is combination of campfire and bbq/mesquite smoke, not overwhelming. Transforms in the mouth to dark/burnt caramel and toffee, with herbal (dill) and fragrant (incense). Finish and aftertaste lighten to green leaf/herbal and hints of red apple.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 88 ML

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356 tasting notes

This is pretty compressed and taking off the top of the mushroom “cap” worked out best.
It smells like the ground and the first steep kinda tastes like ashes.

The second steep smells more mushroomy and umami. The SO says it smells like octopus. The taste is getting more earthy and leathery and there is less of that ash taste.

Third steep, I feel like more smokiness is coming out, which I really enjoy. I am a fan of smoky tea. The leaves are getting nicely expanded at this point, and I’m getting even more of that nice, mushroomy aroma. Gonna keep going with this one, as I’m enjoying it more with each steep. There hasn’t been much noticeable bitterness or anything, and it’s been mostly pretty smooth with a noticeable soothing sensation left behind in the throat. If anything else particularly stand-out surfaces I’ll update this. But in any case, I’ll definitely be coming back to it in the future.

Flavors: Ash, Dirt, Leather, Mushrooms

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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