Sipdown (143)!
This was the last of my Nannuoshan samples; and again I’m sorry that I was a little bit late getting them all up.
Did a shorter Gong Fu session with this one in my CS Gaiwan when I got home from work. Not counting the short wash I did, I had three very nice infusions. I probably could have gotten a fourth, but it’s just past midnight now and I’m thinking I should probably stop drinking tea and go to bed soon. I keep yawning; and the caffeine from this is probably gonna kick in soon if I don’t fall asleep first – and that’d really mess up my sleep pattern.
What I did when drinking this one was take a whole bunch of jot notes, similar to what I did for the Hua Xiang Rou Gui from Nannuoshan, and then go back and kind of condense them and make them a little easier to read. So, these are my compounded thoughts from each infusion:
- 5 Sec. Smells very sweet & fresh; quite different from most Pu’Erh I’ve experienced. Strong notes of buttery spinach or green beans, kind of creamy. Floral finish. Just the tiniest bit astringent/bitter.
- 10 Sec. Buttery/Spinach Notes – Wondering if I jumped the steep time up a bit too much; this is a little more bitter/astringent that the first steep, though still not something I can’t handle. Floral with sugarcane and honey notes. A little bit woody. I keep expecting a musty/earthy taste which is what I’ve come to expect from most Pu’Erh but this is so much more different.
- 10 Sec. Finally identified the strong floral note I’ve been experiencing! It’s Lily! Fairly bitter; dry wood notes. Still kind of buttery/creamy, but not nearly as much spinach notes.
If I had continued with a fourth infusion, I don’t think I could have gone for the full 20 seconds like recommended; even ten was a little too much for me. Overall, I thought that while this was very different, it was really good. I’m not entirely sure if my ‘tea vocabulary’ is extensive enough to 100% convey what I was tasting – but hopefully I’ve done an apt job.
Thank you again Nannuoshan for all the samples! Of the four I requested, the Rougui was my favourite, though all of them were good and great learning experiences!
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That sounds like something I’d like. A loose raw puerh. :)
Thank you Roswell Strange for the review and no worries for the delay. One day delay is no delay.
This pu’er was different than the other you drunk because must probably those where ripe pu’er (shou cha). This tea is fresh (sheng cha). In 10-15 years, it will eventually develop in the direction of those you have drunk before.
That sounds like something I’d like. A loose raw puerh. :)
Thank you Roswell Strange for the review and no worries for the delay. One day delay is no delay.
This pu’er was different than the other you drunk because must probably those where ripe pu’er (shou cha). This tea is fresh (sheng cha). In 10-15 years, it will eventually develop in the direction of those you have drunk before.