2008 Nan Jian 912 Certified Organic Raw Pu-erh Tea Iron Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Leather, Tobacco, Astringent, Autumn Leaf Pile, Decayed wood, Moss, Mushrooms, Smooth, Sweet, Wet Earth
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Remi
Average preparation
Boiling 0 min, 45 sec 8 g 4 oz / 105 ml

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2 Tasting Notes View all

  • “Bought this a while ago from Yunnan Sourcing. Just getting around to trying it. I suppose some people would really like this tea. Those who like the aged flavors generally described as leather and...” Read full tasting note
  • “This tea is rich and smokey. Sweet for a second then pleasantly bitter, with an astringency that coats the mouth without feeling to dry. It tasted earthy, damp and woody. Very smooth. It is a...” Read full tasting note
    92

From Yunnan Sourcing

Nan Jian Tu Lin tea factory has a long history of more than 30 years producing Pu-erh teas. Their productions are often similiar to Xiaguan productions in their choice of raw materials, blending and processing techniques. This cake is entitled “Nan Zhao Sheng Tai Yuan Cha”. The Nanzhao kingdom was an ancient kingdom centered in the Erhai lake valley area that is present day Dali. This raw tea cake is made from Wuliangshan and Lincang material all of which is 100% Certified Organic by OFDC China. The tea is processed in a style similiar to Xiaguan teas in that it is tightly rolled and also tightly compressed. The brewed tea is powerful and pungent with a strong “huigan” and stimulating effect!

About Yunnan Sourcing View company

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2 Tasting Notes

1758 tasting notes

Bought this a while ago from Yunnan Sourcing. Just getting around to trying it. I suppose some people would really like this tea. Those who like the aged flavors generally described as leather and tobacco would really like this one. However what it is doing for me is reminding me that I almost never like a semi aged sheng. I have never had an authentic aged sheng meaning something over 25 years old so I don’t know if I would like that. Started brewing this at boiling. Then four steeps in I switched to 190 degrees hoping the negative flavors would dissipate. They did not. I am finding that I like young sheng, not semi aged sheng. I keep buying ten year old sheng hoping to come across one I really like but I haven’t found one yet that I liked for the taste. The Yang QIng Hao teas I did like but more for their strong cha qi than their taste.

I brewed this ten times in a 150ml gaiwan with 10g leaf and starting with boiling water, then switching to 190 degree water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute.

Flavors: Leather, Tobacco

Preparation
Boiling 10 g 5 OZ / 150 ML
Kirkoneill1988

look up on ys: 2003 cnnp mengsong iron cake (i forget the full name)

jamin

Do you have this tea still? I’d like to try it if you’d like to do a swap. I’m following you but your not following me back yet.

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92
11 tasting notes

This tea is rich and smokey. Sweet for a second then pleasantly bitter, with an astringency that coats the mouth without feeling to dry. It tasted earthy, damp and woody. Very smooth. It is a lovely autumn orange color when brewed. Brewed gong fu style, 5 grams in a 60ml gaiwan. Ten second wash, 1st infusion 20 seconds, 2nd infusion 35-30 seconds, etc. Lost track of how many infusions I did because the flavor continued to intrigue me after many steepings!

Flavors: Astringent, Autumn Leaf Pile, Decayed wood, Moss, Mushrooms, Smooth, Sweet, Wet Earth

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 2 OZ / 60 ML

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