Farewell, fair Nannuo. Okay, THIS was the best in the series. No, really. In the second of two brew sessions, I finally got the flow down with this tea. It takes some intuition, otherwise it gets crushingly dry and cottony. Otherwise, light, perfumy, and with delicate fruits. I think it’s a solid, punchy tea, but responds to a lighter hand of brewing. The steeped leaves certainly showed the largest leaves of the set, as well as the least cooked and most consistent processing.
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“Dry and cottony” is an interesting description. I’m imagining a sensation I would think of as astringent, perhaps, but can’t really come up with something more specific from that description. Can you expand on that a bit?
And while I’m at it, do you have a strong sense of the different growth locales now after sampling this series of teas?
To some degree, the different regions stand out. Each tea is obviously different, but I think I would be hard pressed to name most of the regions given a blind sample. I think Bulang and Menghai are characteristic, but Bada and Mengsong are somewhat indistinct. Nannuo also unique, but more subtle. Part of the problem with the Peacock series is that the plantation leaf and rather heavy processing bury some of the subtle signatures that help the regions stand apart, I think.
Interesting. I’ve got enough puerh right now that I can’t really justify buying something like this series unless they really provide a really clear illustration of the differences. At present rates I’ve got quite a few years’ worth already.
There’s better tea to be had, in my opinion.
“Dry and cottony” is an interesting description. I’m imagining a sensation I would think of as astringent, perhaps, but can’t really come up with something more specific from that description. Can you expand on that a bit?
And while I’m at it, do you have a strong sense of the different growth locales now after sampling this series of teas?
To some degree, the different regions stand out. Each tea is obviously different, but I think I would be hard pressed to name most of the regions given a blind sample. I think Bulang and Menghai are characteristic, but Bada and Mengsong are somewhat indistinct. Nannuo also unique, but more subtle. Part of the problem with the Peacock series is that the plantation leaf and rather heavy processing bury some of the subtle signatures that help the regions stand apart, I think.
Interesting. I’ve got enough puerh right now that I can’t really justify buying something like this series unless they really provide a really clear illustration of the differences. At present rates I’ve got quite a few years’ worth already.
There’s better tea to be had, in my opinion.