2010 NAN JIAN "CERTIFIED ORGANIC WU LIANG MINI BRICK" RAW PU-ERH TEA

Tea type
Green Pu-erh Blend
Ingredients
Not available
Flavors
Astringent, Bitter, Hay, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tom
Average preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 oz / 100 ml

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4 Tasting Notes View all

  • “Once broken apart, the brick had quite a few fine grains of tea which ended up in the cup. The brick was tightly packed which resulted in small, broken leaf pieces once picked apart. I found one...” Read full tasting note
    56
  • “The risky buy of the month. It is the cheapest 100g-brick of puerh on Yunnansourcing.us and for a reason. First, the good stuff: it smells good. The wet leaf has a complex, multi-faceted aroma...” Read full tasting note
    67
  • “Probably not the best puer starting point, but got to start somewhere! Hard to break apart. Leaves are pretty choppy. Actually I didn’t see a single whole leaf in the 5g I tried so far. Single...” Read full tasting note
    65
  • “This brick is just that, a brick. Compressed too tightly and dry to break off a good solid piece. Comes off the brick in tiny particles which makes it quite a bitter brew. Very “chopped” leaves....” Read full tasting note
    45

From Yunnan Sourcing

Entirely certified organic material from Wu Liang mountain in Simao. Fruity and sweet with little astringency. This is a great high altitude organic tea with nice aroma and mouth-feel. Perfect for aging and affordable!

Spring 2010 material

About Yunnan Sourcing View company

Company description not available.

4 Tasting Notes

56
13 tasting notes

Once broken apart, the brick had quite a few fine grains of tea which ended up in the cup. The brick was tightly packed which resulted in small, broken leaf pieces once picked apart. I found one small (2mm) pebble. It was difficult to find the sweet spot between being too weak and too bitter but once I found it, the tea was passable. It had a dryer, malty hay taste that was a little bit vegetal. It was fairly astringent and got very bitter and astringent fast when over-brewed by even 5sec. I brewed it at boiling temperature, however perhaps somebody with a variable temperature kettle will be able to get more flavour and less bitterness out of it at a lower temperature.

Steep times: 45, 15, 15, 20, 45
I drink the wash, hence why my first steep is so long. Brewed in a clay teapot.

Flavors: Astringent, Bitter, Hay, Vegetal

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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67
225 tasting notes

The risky buy of the month. It is the cheapest 100g-brick of puerh on Yunnansourcing.us and for a reason.

First, the good stuff: it smells good. The wet leaf has a complex, multi-faceted aroma that is very enjoyable. No fishy smell, no pure decay.

Now, the bad part: it needs at least 5 more years to develop because the acidic tatse of the fermentation is there, ready to pounce and overpower everything else. Which is a shame, because there ARE a number of more subtle, interesting flavors. Unfortunately, the only way to bring them all on the scene together is to do super-short steeps of 5-10 secs, and avoid the boiling water. So, you end up “savoring” a weak puerh for a 2-3 steeps – after that regardless of your efforts the sourness pushes everything else in far corners of the palate.

Oh, and I forgot to add that the brisk is tightly packed and produces a lot of dust – and whatever is not dust consists of small broken leaf pieces and lots of stems. That is, even five years from now it will still be a low-grade puerh of a questionable quality.

The take-away: avoid this brick, there are much better shengs for just a little bit more money.

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65
5 tasting notes

Probably not the best puer starting point, but got to start somewhere!

Hard to break apart. Leaves are pretty choppy. Actually I didn’t see a single whole leaf in the 5g I tried so far.

Single rinse. First step is pleasant but it’s easy to make bitter after that. Not sure if it’s my fault or the tea. I will use colder water next time; this water was close to boiling.

Even with the bitterness, it has a pleasant smokiness up front. At the end of the sip there’s a hint of a vegetal green tea taste, which I’m not the biggest fan of but that’s personal preference. There’s also a bite that lingers on the tounge.

I would like the smokey taste without the bitterness. I’m underwhelmed by this first attempt but hope that time and more brewing experiments will result in a nicer brew.

Preparation
5 g 3 OZ / 100 ML

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45
38 tasting notes

This brick is just that, a brick. Compressed too tightly and dry to break off a good solid piece. Comes off the brick in tiny particles which makes it quite a bitter brew. Very “chopped” leaves. Think I’ll expose it to some humidity and see if i breaks better. First two steeps were not that bad but on the third the strong bitterness takes hold and doesn’t let go. I didn’t get past the fourth steep before jumping ship. It was a cheap small mini brick so I wasn’t expecting much. I wouldn’t really recommend this one as there are better offerings out there. This was my first “mini brick” so I’m not sure if they are all pretty bitter and chopped but I think I’ll stick with cakes when going small.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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