2011 Nan Jian Certified Organic Mushroom Raw Pu-erh from Yunnan Sourcing

2011 Nan Jian Certified Organic Mushroom Raw Pu-erh

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apricot, Campfire, Cherry, Earth, Hay, Leather, Mineral, Musty, Paper, Round, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by looseTman
Average preparation
200 °F / 93 °C 0 min, 15 sec 7 g 5 oz / 150 ml

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1 Tasting Note View all

  • “Early aromas include mineral, leather, old books, cherries, with a sweet, round, possibly apricot flavor that is a bit musty, but with no astringency or bitterness. Additional early steeps present...” Read full tasting note
    79

From Yunnan Sourcing

This classic “jin cha” or mushroom tuo is made entirely from Certified Organic raw pu-erh tea, harvested in the Wu Liang mountains of Simao ini Spring 2011. Nan Jian tea factory is based in Nan Jian township just north of the Wu Liang mountains and uses certified organic tea leaves from the region to compose their raw and ripe tea cakes.

These lovely mushroom tuo were aged in the warm mist shrouded climate of Nan Jian. This has aged quickly and brews up a gold-orange tea soup. The taste is thick and sweet without much bitterness and astringency. The feeling in the mouth and throat is soothing and stays long after drinking.

This is an incredible level of quality in an organic tea at this price point. Highly recommended!!!

Certified Organic by OFDC China

250 grams per tuo (3 tuos per bag option also available)
http://yunnansourcing.com/en/nan-jian-tea-factory/3655-2011-nan-jian-certified-organic-mushroom-raw-pu-erh-tea.html

About Yunnan Sourcing View company

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1 Tasting Note

79
15 tasting notes

Early aromas include mineral, leather, old books, cherries, with a sweet, round, possibly apricot flavor that is a bit musty, but with no astringency or bitterness. Additional early steeps present strong minerals, light cherries, paper. The physical composition is much more leafy than the twiggy ripe pu erh from the same year/producer. Very little mustiness as steeping continues, with some faint damp earthiness. Much paler compared to ripe, a tawny port color. Aftertaste is not very long, but apricot is predominant, with a little tannin. Later steeps bring an aroma of wet hay, campfire, and a little bitterness enters the flavor.

Petered out around 7 steeps

7.5g, 150ml, 92C, 1x rinse, 15s + 3

Flavors: Apricot, Campfire, Cherry, Earth, Hay, Leather, Mineral, Musty, Paper, Round, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 5 OZ / 150 ML
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