Happy Year of the Goat! I got my Nannuoshan samples today, and immediately drank both of my Taipings side-by-side to compare them. So I measured out 3g and got to it!

Appearance: Smaller than the other Taiping. The leaves are darker, a rich forest green. I can see the artisanship by the slight wrinkles at the edge of the leaf.

Dry Leaf Aroma: Freshly washed celery, savoy cabbage
Wet Leaf Aroma: later steepings produce a maple sugar-like sweetness. Buttered Spinach
Liquor Colour: Soft but bright spring green

Steep #1: 150ml, 60sec, 80C. Thick and intensely smooth mouthfeel. No astringency.
Steep #2: 150ml, 60sec, 80C. Slightly sweeter than the last. Smells and tastes like mirepoix sautéd in butter, minus the onions.
Steep #3: 150ml, 1min 30sec, 80C. Still fresh, but lighter in flavor.

The bottom line: This tea earns it’s Superior title with it’s smooth and rich mouthfeel. I like to think of this comparison as a competition of man vs. machine. Once again, man wins!



Flavors: Butter, Celery, Maple

3 g 5 OZ / 150 ML

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I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Chocolate (added flavorings)
Cloves/strong cinnamon

MOST Adored Flavor Profiles
Majority of chai
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku


Denver sometimes, Las Vegas some other times



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