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“The younger of a couple Nannuo samples, as I try to get a feel for the region. The compression here is pretty tight, and it took a few steeps to open up. Once it did, I got the distinct feeling I...” Read full tasting note
This is a 2014 Spring Harvest blend of Nannuo Mountainous region raw pu-erh teas. Wild arbor mao cha was harvested from several Nannuo area villages (Ban Po, Duo Yi, Shi Tou, and Ya Kou) and blended together to create a robust, full-bodied and complex tea. The tea has been aged in Guangzhou since 2014 where it’s been cleanly stored. There is no mustiness, just a nice thick, floral and sweet taste with a long lasting mouth feeling. An excellent tea for those who appreciate high quality Nannuo Mountain teas.
Li Wen Hua is a long time Pu-erh veteran, he’s been producing pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total.
357 Grams per cake
2014 Spring Harvested Tea
Wrapped in Hand-Made Dai Minority paper.
Company description not available.
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Yunnan SourcingThe younger of a couple Nannuo samples, as I try to get a feel for the region. The compression here is pretty tight, and it took a few steeps to open up. Once it did, I got the distinct feeling I had overleafed; I willy-nilly let an 8g chunk ride in a pot I normally brew with 6g. Not particularly sweet or fruity or floral; bitterness is very present but not unpleasant. Thick soup, robust and mouth coating with gentle huigan and just a touch of cooling on the return (no camphor flavors noted, however). I don’t feel I’m a very good judge of qi today.
A solid Sheng-with-a-capital-S profile that just kept steeping — I lost count. Not particularly striking in any one aspect, but a lovely session and a tea I’d happily drink again.
Flavors: Bitter, Juicy, Menthol, Smooth, Thick, Tobacco
One thing that really changed my puerh sessions was the recommendation from mrmopar to do a rinse and then leave the tea alone for ten minutes or so, letting it really absorb any remaining water and steam while it rests. Then really enjoy smelling under the lid and in the pot and let the leaves kind of tell you what they want and need. If it is super sharp, there might be too much leaf or they might need really short steeps at first. (Not saying the way you made your tea was wrong, far from it. Just sharing wisdom from a puerh aficionado!)
I am loving your tea journey. You are already surpassing my pu knowledge as you get to know the characteristics of each region. I have not put in that effort, but rather just taken such teas as come my way! You inspire me to do better with the tea mountains and regions!
Oh, and the aficionado is mrmopar, not me! Ha ha!
Thank you for the mopar wisdom! I have taken to a rinse and then a very long sit, but I like the added “conversation” with the leaves not only via water and taste but also via steam and smell.
I have amassed too too too many samples in my curious perusing and learning and rabbit-holing. Thats okay… tuition tea, as they say. They will keep me busy once I move to the mountain!