Nannuoshan

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Recent Tasting Notes

83

No notes yet. Add one?

Flavors: Chestnut

Preparation
175 °F / 79 °C 4 min, 0 sec 3 g 10 OZ / 300 ML

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81

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Flavors: Flowers, Lychee, Nectar, Orchids, Sweet

Preparation
195 °F / 90 °C 0 min, 45 sec 2 tsp 4 OZ / 120 ML

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81
drank Da Hong Pao by Nannuoshan
128 tasting notes

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Flavors: Char, Mineral

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 5 OZ / 150 ML

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86
drank Bi Luo Chun Qing Ming by Nannuoshan
15019 tasting notes

noms. GCTTB this is delicious! I don’t love green teas all the time, but there are a few out there who make me want to keep a couple in my cupboard. This is one of those. It’s fruity and sweet, with an almost nutty flavour profile in the background? almost? it’s not super vegetal but being a green tea, there’s some of that. mostly though, it’s sweet and delicious.

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100

I received a sample of this, quite some time ago, from Gabriele at NanNuoShan, and I finally got around to drinking it! Though I’m sad that I waited this long, so the sample was probably a little old, the tea was still rather delicious!

Across the 6 or 7 (I think :S ) steeps that I did, this tea was consistently lovely – a thick-ish smooth texture, with delicious honey notes throughout. I think there were floral notes near the beginning and some more spiced notes (kinda woody and sweet spiced) near the end.

Flavors: Honey

Preparation
180 °F / 82 °C 0 min, 30 sec
Fjellrev

6 or 7 steeps! Impressive.

Red Fennekin

Heh – it really did stay nice and tasty throughout, too!

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81
drank Jin Si Dian Hong by Nannuoshan
4170 tasting notes

additional notes:  I’m very sad I gave this an OKAY rating in the past.  I must be sorely missing quality black teas because steeping this one I didn’t really like before was quite delicious today.  I think the trick was majorly overleafing this ancient tea.  I mean, I just dumped the leaves into the infuser.  But with such a light colored, golden leaf, I always forget this brews quite dark, with a lot of depth.  Last time I learned two teaspoons is necessary for a good session and this time it was even more leaf.  I agree with my past note:  mildly smoky, peppery hot chocolate.  This time I would say it was bittersweet chocolate.  I went with three steeps to make up for how much of this pricey leaf I dumped in the infuser… I REALLY miss plain black teas I love (especially fresh ones).  I guess I’m realizing I don’t have too many plain black teas around anymore.  I’m behind on my sipdown goal for the past few days!  Oh no!  Steeping this one up was worth it though.  Raising the rating from 76.   This shop is still around if anyone was wondering!   https://us.nannuoshan.org

edited to add: Note to self: remember to try more leaf with middling golden leaf teas.

Flavors: Black Pepper, Chocolate, Smoke

Nattie

I was wondering about Nannuoshan the other day, actually! I came across an aged white tea from them in my stash that I hadn’t seen for ages. Glad to see they’re still going!

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81
drank Jin Si Dian Hong by Nannuoshan
4170 tasting notes

Thanks again, Nicole! The first time I tried this, the flavor was a little light. I don’t remember how much I steeped up. I didn’t want to write a tasting note last time as I thought my parameters could be improved. They were. Two teaspoons is right for a mug. The flavor is still smooth, but not characterless. This time around, it’s like mildly smoky milk chocolate. Very peppery, so it reminds me of some Yunnans that tend to be peppery. The leaves look like some of them as well. Sickle shaped fuzzies both dark and gold. The steeped leaves are actually very fruity scented somehow. This isn’t my favorite of this type of tea (not enough of a kick in flavor for me) but these steeps were vastly improved since last time.
Steep #1 // 2 tsps. // 10 minutes after boiling // 2 1/2 minute steep
Steep #2 // just boiled // 3 1/2 min

You all get a lucky break from my tasting notes, as I’m having computer troubles. You’re welcome. :D

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75
drank Anji Bai Cha by Nannuoshan
2238 tasting notes

I’m drinking the last of my sample of this one at the moment, and I’d forgotten how lovely it is! It’s such a light, delicate green tea – perfect for people like me who spend a fair amount of their time thinking that they don’t even LIKE green tea. This is clearly not true – I’ve discovered a lot of green teas that are perfectly palatable, and some (like this one) I’ve really enjoyed. This one verges on sweet, to my tastes, and reminds me of sugar snap peas. There’s a more savoury element underlying, which really helps to give it some depth. It’s kind of vegetal and green beany. Totally yum. Another thing I enjoy about this one is its sheer smoothness – it really is almost buttery in terms of mouthfeel. I’ll miss this one now that it’s gone from my cupboard, and it’s one I’d purchase for myself if I ever get to the stage when my cupboard is under control enough for me to have “staple” teas of any kind. Until then, this can be a delicious memory.

Preparation
175 °F / 79 °C 2 min, 30 sec
Red Fennekin

Teas like this (with that smooth, sugar-snap pea flavour and texture) are amongst my favourites too! They really are so delicious.

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75
drank Anji Bai Cha by Nannuoshan
2238 tasting notes

I’m more open minded about green teas these days, after discovering that there are some I actually like (and some I even love!) That they’re not all bitter, astringent and brown came as a bit of a revelation to me. This one is a stunner just to look at.

Read my full review here: http://sororiteasisters.com/2015/09/14/anji-bai-cha-green-tea-nannuoshan/

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp

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91
drank Qi Lan by Nannuoshan
314 tasting notes

From the Here’s Hoping TTB:

(60s): Beautiful floral/citrus bouquet. Magnificant rich flavor mixes honey with the aroma components and an undercurrent of sweetness. Long, luscious finish. I love this tea. For some reason the tea got less interesting later in the cup. Still good but no longer great. I started thinking of a score like 97 but wound up with 91. I’m feeling a buzz from cha qi. A first for oolong. I tried gong-fu (30s, 3 oz) and a normal second steep. In both cases the aroma was great but the taste was “just” very good. Still feeling the qi.
Preparation
190 °F / 87 °C 1 min, 0 sec 3 g 6 OZ / 177 ML

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83
drank Yin Zhen by Nannuoshan
199 tasting notes

This tea is nice, light, and fresh. A wonderful brew of mild grain/grass with a honey sweetness. Definitely a good white tea, holding up to a high temp with a longer steep (accidentally).

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75
drank Dian Yin Zhen by Nannuoshan
199 tasting notes

Sweet with notes of pine and flowers. This is a great white tea. I used a gaiwan and the entire sample pack and let it steep in 195 water for about 30 seconds. A very nice and complex flavor.

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Simultaneous taste test with 2 other teas from the GCTTB4

I think this was another one of Ubacat’s teas (seriously, Uba, you’re hitting it out of the park!).

I had this with a Bi Luo Chun from YS, but this one paled in comparison. Literally (it was lighter in colour) and figuratively (it was the weakest of the three teas I tried).

I found that this didn’t make much of an impression on me. Somewhat nutty, somewhat vegetal, but there wasn’t a lot of there there. Steeped 1 tsp for 3 min in 80c water.

Ubacat

This tea smells delicious dry but I’ve tried brewing it so many different ways and feel the same as you. It just seems too weak.

Glad you’re enjoying some of teas I put in the GCTTB4!

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82
drank Xue Ya by Nannuoshan
199 tasting notes

A very pleasant tea with warming qualities. I feel like the taste is more of a green with vegetal notes of cucumber and grass. I brewed this gong fu style for 30/45/60 at 195 degree water. The resulting liquid is relatively light in color, looking much more like a white. This is definitely a tea to wind down with.

Flavors: Cucumber, Vegetal

Preparation
195 °F / 90 °C 0 min, 30 sec 3 OZ / 100 ML

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92
drank Tie Guan Yin 1993 by Nannuoshan
894 tasting notes

The dry leaf is dark green, verging on black, and twisty, but not rolled into balls. It smells woody and earthy, with hints of orchid that contrast in a very interesting way.

Steeped, the leaf smells intensely floral and woody. The tea soup is a pale amber colour and very clear. It smells very faintly of honey and wood.

On the first steep, the wood note is dominant, with honey and orchid in the background. I steeped 1g in 50ml of 90C water for 30 seconds, as per the steeping directions, but the flavour seems a bit light. I think this might have benefited from a quick rinse and a bit of a rest, to let the leaves open up a bit more, or just a slightly longer first steep.

The second steep is amazing. Everything about this steep is stronger and deeper, with well balanced notes of wood, roast and honey forefront, backed up by a lovely orchid. The finish is long, with a honeyed, tangy vegetal note that develops long after the sip. The texture is creamy and smooth.

The third steep intrigues me. The steeped leaf has taken on an almost acrid, charred wood note that I find unappealing. But the flavour of the tea is incredible. There is more roastiness and less honey than on the second steep, but toward the end of the sip there is a melted butter and brown sugar taste that contributes to the rich, creamy impression from the mouth feel.

The fourth steep once again seems lighter on flavour than it should be. While the flavours of the third steep are present, they are mild and a bit muddled.

For the fifth steep, I didn’t bother timing precisely and just let the tea sit until it seemed like it was ready. The butter, brown sugar and orchid are back to being more prominent, but at this point the leaves are staring to lose their flavour.

This is an amazing tea that shows its age through the fine and complex flavour. While three of my five steeps were not all that impressive, I was quite blown away by the second and third, and I think it is well worth drinking for those steeps alone (and I think with some tweaking of steeping technique and parameters, at least three incredible steeps could be had.)

I drank this and made my note without looking at anyone else’s impressions, and it’s so interesting to see the variety of different experiences people had with this tea. There’s a great deal of diversity in the flavours that people picked out.

While this may not be an every day kind of tea, it is one that is absolutely worth trying.

30s, 30s, 45s, 45s, 1min+

Sample provided by Nannuoshan.

Flavors: Brown Sugar, Butter, Creamy, Earth, Honey, Orchid, Roasted, Smooth, Tangy, Vegetal, Wood

Preparation
195 °F / 90 °C 1 g 2 OZ / 50 ML
Liquid Proust

The direction really say 30s? I don’t think I’ve ever seen an oolong with less than a 3 minute advisory.

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drank Ban Tian Yao by Nannuoshan
149 tasting notes

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85
drank Jin Si Dian Hong by Nannuoshan
136 tasting notes

I liked this tea…malty and smoky, but smooth at the same time. I steeped it for 2 minutes, and it seemed to work out well. This tea also had more of an earthy flavor than the other Dian Hong’s I’ve tried. Thanks for the sample, Nicole!

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85

Today I’m sampling Taiping Houkui and Taiping Houkui Superior next to each other. The difference between these two teas is that the regular one is processed partially by machine and the superior is entirely hand processed. There’s also a fairly significant difference in the price, to account for the amount of extra labour that goes into hand processing.

I believe this is my first time having Taiping Houkui.

The dry leaf varies in colour from medium to dark green. While it is quite flat, it is not perfectly flat or uniform. There are some large pieces in my sample, but also quite a few broken bits. The smell is rich, with strong umami and seaweed qualities, and just a touch of roasted character. I am reminded a lot of a good quality sencha. Compared to the standard version, the leaf is less uniform in shape, size and colour. This smells slightly sweeter and richer.

I steeped 1g of leaf in 50ml of 80C water, three times, for 60 , 60 and 90 seconds.

Steeped the leaf smells sweet and umami with no grassiness. The variable sizes of leaf and leaf fragments make for a less visually stunning steeping experience than the standard version.

The soup is pale yellow green, and very clear. It is slightly paler than the standard version. Smell is mild, slightly tangy and vegetal, but present.

The flavour is complex. Notes of seaweed, umami, and nuts, with both sweetness and a vegetal tang. There is a hint of caramel in the cheeks. The flavour is pungent but more delicate than regular. The body is quite light, and one of the most noticeable differences between these teas.

After the first steep these teas diverge quite a lot. The second steep is more bold than first – tangier, more vegetal and pungent. Also sweeter, with more distinct caramel. The finish is nice and tangy. The third steep is less sweet and less tangy than the first two. It has a mellow vegetal, grassy flavour. Toward the end of the sip there’s a bit of roastiness that comes out. Compared to the standard, more umami and nuttiness remain in the third steep.

I feel that if I were so inclined, I feel that I could get another steep out of these.

Both of these are excellent teas. I am reminded in many ways of sencha. While they are very similar at first, and I’m not sure I would notice the difference if I had not had these side by side, the differences show in later steeps. I enjoyed the Superior slightly more, although I’m not sure the difference in the tea is big enough for me to personally justify the price difference. However, supporting the art of handcrafting might be.

Samples provided by Nannuoshan.

Flavors: Caramel, Grass, Nuts, Roasted, Seaweed, Sweet, Tangy, Umami, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 1 g 2 OZ / 50 ML

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83
drank Taiping Houkui by Nannuoshan
894 tasting notes

Today I’m sampling Taiping Houkui and Taiping Houkui Superior next to each other. The difference between these two teas is that the regular one is processed partially by machine and the superior is entirely hand processed. There’s also a fairly significant difference in the price, to account for the amount of extra labour that goes into hand processing.

I believe this is my first time having Taiping Houkui.

The dry leaf is beautiful. Large, uniform, very flat and thin, in an intense medium green colour. These leaves are definitely unique and interesting. They smell of seaweed and umami, with just a hint of maple. Compared to the Superior, the smell is less sweet and slightly less refined smelling.

I steeped 1g of leaf in 50ml of 80C water, three times, for 60 , 60 and 90 seconds.

Steeped, the leaf smells nutty and grassy, with lots of umami. The leaf is truly beautiful – the long, flat leaves turn int bright green ribbons in my gaiwan.

The tea soup is a pale yellow green and crystal clear. Smell is very mild, almost non-existent. The faint whiff that I do catch is vegetal.

The first steep is delicious, smooth. The dominant flavours are seaweed, umami, nutty, with a touch of grass. The light colour of the soup belies the pungent, mouth filling flavour this has. The intensity of the flavour fades quickly in the finish, and a milder, tangy edge lingers in the mouth for a while. This has a medium body, one of the most noticeable differences between these teas.

After the first steep these teas diverge quite a lot. The second steep is mellow, nutty and a touch astringent. The umami remains. The third is quite grassy and the sweetness is gone. The astringency builds a little bit, but still remains mild and pleasant.

After three steeps, I believe these leaves are done.

Both teas are excellent. The differences are hard to pick out at first but really come out after the first steep. I enjoyed the Superior slightly more, though if you focus strictly on the experience of the tea, I think this one is a better value. If you factor in the handcrafting, well, I think everyone values that a bit differently in their tea experience.

Samples provided by Nannuoshan.

Flavors: Grass, Maple, Nutty, Seaweed, Sweet, Tangy, Umami, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 1 g 2 OZ / 50 ML

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92

I am a giant slacker, I should have written about this tea yesterday like I planned, but by the time I got home at 9 o’clock last night, I was so pooped that I just flopped on the bed and refused to move. Well, that and Ben has been a total computer hog with his play-testing work (and researching a new game he is interested in as well) but that is ok. Yesterday was a blast, I went out for lunch with Ben and his parents and then we went to Costco where I got several things, but most excitingly I got the most massive jar of Kalamata olives, it was epic! I cannot wait to cut loose on them, it will be like eating squishy, purple, sour, potato chips. Other than lunch and shopping I got to catch up with an old friend while painting at Tabletop, so life is good as usual.

Today is the last of the teas from Nannuoshan, my adventure comes to an end with an aged tea, a Tie Guan Yin from 1993, that was a long time ago! It was an awful year for me, if I can remember my timeline correctly (and I know my mom, who always reads my blogs, will correct me if I am wrong) 1993 was the year I almost died from pneumonia, oops. I am hoping that a Tie Guan Yin, THE Oolong that taught me that tea could be art and not just a drink, will change my opinion about this year. Unlike other aged Oolongs I have had, this one has only been baked the once, back in 1993, so it is not one of those teas that is relying on its roasted taste, rather it is relying on the tea itself to shine through. The dark leaves are quite lovely, like a mix between curly and balled, they almost look tumbled, the aroma is quite fascinating, and certainly not like any TGY I have ever sniffed. Blending notes of dried peaches, fruit wood, distant flowers, spices, and a rich woody wine cask aroma that adds a level of headiness to the leaves. At the very finish there is a sharp, nectar sweet, note of lychee that lingers a bit.

Into the pot it goes! The now soggy leaves blend notes of dried peaches and apricots, woodiness, and the distinct smell of a wine cask. It is woody and sweet, and I really like that wine note, I wish I knew more about wine so I could say exactly which one it reminds me of, I can say it is a slightly spicy red one. The brandy colored liquid (a very lovely color, reminds me of a sunrise) is woody and fruity, with distinct notes of peaches and spice.

The first steep is a think of beauty, do not go into this tea expecting it to be like any other teas, it is unlike anything else. For all that the aroma is super sweet, the tea itself is only subtly sweet, and most the sweetness is in the aftertaste. The tea itself is woody and a bit sour, like biting into an unripe fruit, this causes a great salivary effect. The midtaste is a bit spicy, like mulled wine, and delightfully woody, reminding me of a freshly broken apple wood branch.

The aroma of the second steep is rich, with a blend of freshly broken apple wood, dried peaches, spicebush, and a tiny bit of distant flowers at the finish. The taste is much like the first, but more so! The sweetness is throughout the entire sipping experience this time, the sweetness of dried peaches and the sourness of freshly broken green wood. It has a lingering aftertaste of spice and fruitiness, and a tiny hint of orchids once it cools.

For the third steep, the aroma is very peachy and sweet, in fact it is primarily peachy, with a hint of spice and a touch of woody resin, like myrrh. The mouth is much drier for this steep, and the taste is woodier, reminding me of red wine and a touch of resinous wood. This transitions to dried peaches and a slight sourness like unripe peaches. This tea is beautiful, I would love to buy a large pile of it to age, each year I would taste it to see how it changes, I have liked every aged Oolong I have tried, I crave more!

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/03/nannuoshan-tie-guan-yin-1993-tea-review.html

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80

Update on the cold/allergy/flu/oops I made Apollo angry again front, I seem to be recovering nicely, still pretty sniffly and feverish, but other than that I am mostly fine. This makes me happy, working on my Oppressor also makes me happy, especially since I got the ‘eyes’ to look like creepy deep sea creature eyes. I wanted to make it look like it has those translucent blue-white eyes, so many coats of varnish tinted with white and blue, and I think I have captured it. Also I came to the hilarious realization that when a Harbinger is carrying an Oppressor it cannot sit on a flight stand because the Oppressor is that big.

Continuing on with Nannuoshan week, today’s tea is Qing Ming Bi Luo Chun, that delightful fuzzy and curly green tea from Jiangsu, China. This particular Bi Luo Chun is a Qing Ming tea, meaning it was plucked between April 3-5th, making it almost a year old, happy almost birthday, tea! The name Bi Luo Chun means Green Spring Snail, though that was not always this tea’s name, originally it was called Xia Sha Ren Xiang, which means Scary Fragrance. The reason for this name is kinda hilarious, years ago a tea harvester ran out of room in her basket, so she stuffed the extra leaves in her cleavage, the now warmed leaves let out an astounding fragrance which startled her. I feel like that is a great ‘well what were you expecting?’ moments, later on it was renamed by the Kangxi Emperor renamed it after naming it a tribute tea. I have a tiny bit of trepidation with this tea, see, Bi Luo Chun is best when it is fresh, and it is one of those teas that loses its potency really quickly, with this tea being almost a year old, it might not taste as intense as it would have several months ago. The aroma of the tiny curly leaves (so tiny and cute!) is fairly faint, a delicate note of lychee and gentle greenness of broken leaves. There is really not much there in the aroma department, it has a dry, papery note, but that is fairly faint as well.

Tossing the leaves in my gaiwan and giving the tea a steeping, the now very soggy leaves are still very faint, with delicate notes of lychee and spinach, with a tiny whiff of nuttiness at the finish. Bi Luo Chun is a delicate tea, but not usually this delicate. The liquid is mostly artichoke and a bit of distant sweetness.

First steep is subtle but quite delicious! The tea is cloudy and has a ticklish texture because it is just loaded with trichomes, Bi Luo Chun is super fuzzy, and tends to molt its fuzz off at any chance it gets, I am sure if I used a fine mesh screen I could get perfectly clear water, and would have a nice fuzz ball in my screen, but I don’t mind the fuzz and hate fussing with filters. The taste starts out sweet and nutty, with notes of chestnut and lychee, this moves on to a brisk vegetal midtaste. Sadly the tea fizzles out and does not leave a lingering finish.

The aroma of the second steep has a much stronger presence, with notes of lychee, chestnut, and a distant floral note that adds a level of depth. The taste of this steep has a stronger presence as well, which is not very surprising, the first steep is always a prelude (unless you rinse your teas, which I don’t except for Puerh) showing you what is to come. It starts out with a sweet, fruity start with a blend of lychee and a touch of sweetgrass. This then transitions to a sharp green taste, blending artichoke and fresh broccoli (that is one I don’t get very often) with a bit of spinach. The finish is delicately sweet lychees that linger for just a little bit.

Steep number three! The aroma is sweet, a blend of hay, chestnut, and just a hint of lychee and spinach. It is fairly faint this time around, but the notes are distinct. This steep is mostly sweetness, with honey and lychee, and not really much else. It tastes like distant fruit nectar, it tastes like a finished tea. I certainly enjoyed the tastes in this tea, though I wish I could time travel and taste this when it was fresh, I bet it would have been a fantastic Bi Luo Chun!

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/03/nannuoshan-qing-ming-bi-luo-chun-tea.html

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drank Tie Guan Yin 1993 by Nannuoshan
493 tasting notes

this tea is a part of the samples for review . thank you so much NanNuoShan tea for the great opportunity to taste such wonderful tea.
i used the whole sample.
6g 100ml porcelain gaiwan 195 F
rinse/pause/10/7/5/5/7/10/15sec etc
I brewed this tea for 2 days,increasing temp to 200F and steeping time. Its very giving.
The roast done beautifully. its not stale, overly charcoal. Just right. Sometimes aged oolong leaves some scratchy aftertaste on my throat. this is not the case.

It is very smooth and fruity. So juicy, peachy, maybe even nectarines and some raw nuts. later steeps reveal some citrus notes.

i was very happy with this tea and would consider ordering it.

http://instagram.com/p/0DSSYxBwlC/

http://instagram.com/p/0DT20Rhwnk/

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
DeliriumsFrogs

Gorgeous photos and really lovely sounding tea. :)

boychik

Thank you * DeliriumsFrogs* ;-)

TheLastDodo

This was my favorite sample from Nannuoshan! I am so glad I got more.

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This is a sample , part of generous package sent to me for review.
Non Smoky Lapsang Sauchong.
i used my usual parameters. Entire sample of 6g
6g 100ml porcelain gaiwan 200F
rinse/pause/ 5/3/5/7/10sec etc
This tea is rich and sweet like dark chocolate. No astringency or bitterness. Sweet and smooth and pleasure to drink. Some may add drop or two of maple syrup (I have to always mention Sil and Terri since its not my idea). it rounds up all the flavors.

Thank you so much NanNuoShan tea for your wonderful samples

http://instagram.com/p/0F9yOFhwn1/

http://instagram.com/p/0F_AbkhwqS/

http://instagram.com/p/0GAxtShwtX/

http://instagram.com/p/0F_f35hwrI/

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Dexter

I would love this. Happy that you are enjoying it. :)

Sil

i need to try this one… sounds yummy!

boychik

Sil, you tried this tea ….

boychik

Thank you Dexter. Im having a lot of fun sampling. But then i have to write reviews….

Sil

hahahahaha i so didn’t see my tasting note when i went to check lol

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drank Da Hong Pao by Nannuoshan
493 tasting notes

This tea is part of sample package sent to me for review.
i went with entire sample which was about 6g
6g 100ml gaiwan 195F
Rinse/ pause/ 5/5/7/10/15 sec
This tea is medium roast Da Hong Pao.
Its nice ,sweet and not overly roasty .
I would say its very safe for the people interesting in yancha but afraid of roasty or punchy flavors.

Thank you so much NanNuoShan for the opportunity to try your teas

http://instagram.com/p/0BWxOThwq-/

http://instagram.com/p/0BYWEfhwt9/

http://instagram.com/p/0BZBNKhwvb/

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
JC

Tea looks really good and I like that cup too. :)

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