White2Tea 2006 Yunhai Nannuo

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by mrmopar
Average preparation
190 °F / 87 °C 0 min, 15 sec

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2 Tasting Notes View all

  • “Here’s Hoping Traveling Teabox – Round #5 – Tea #45 Whoa, how did I not know this was sheng rather than shu? The leaves looked like shu to me. I guess I haven’t had shu in a while. I don’t think...” Read full tasting note
    70
  • “I’m excited. Just got my Black Friday order from White2Tea and this is my first sample. I’ve started to work my way up the quality ladder, and am very impressed. I’m enough of a newby that I...” Read full tasting note

From White2Tea

This production from Nannuo mountain’s Bama village is made of qiaomu [young tree] material by Yunhai tea factory. The puer cakes were stored in Guangdong province in average conditions. Most cakes show very little evidence of humid storage. The soup is smooth, bronze colored, and has lasting huigan [sweet aftertaste]

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2 Tasting Notes

70
2878 tasting notes

Here’s Hoping Traveling Teabox – Round #5 – Tea #45
Whoa, how did I not know this was sheng rather than shu? The leaves looked like shu to me. I guess I haven’t had shu in a while. I don’t think I ruined it at all, because I could tell by the rinse color it was sheng. The flavor is just sheng to me, sadly. A decent sheng, but I never feel like I appreciate them as much as I should.
Steep #1 // rinse // 17 minutes after boiling // 45 second steep
Steep #2 // 15 minutes after boiling // 60 minute steep

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316 tasting notes

I’m excited. Just got my Black Friday order from White2Tea and this is my first sample. I’ve started to work my way up the quality ladder, and am very impressed. I’m enough of a newby that I won’t provide a numerical score yet.

This is extremely smooth for a pu-erh. The flavor is a complex mix of wood, straw and hints of caramel and veggies. The first few cups had tons of cha qi, but it’s not as powerful now (5th steep). I agree with the web-site assessment: “The soup is smooth, bronze colored, and has lasting huigan [sweet aftertaste]”. I’m really enjoying this.

Preparation
190 °F / 87 °C 0 min, 15 sec
gmathis

I don’t know that I’ve ever seen soup used as tea vocabulary before, but it’s a perfectly apt noun for rich, thick tea, isn’t it? (P.S. This sounds very, very good!)

Dr Jim

I’ve seen a lot of puerh tastes described as soup. This is one that seems to fit: rich like a broth.

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