26 responses to “White2Tea’s 2006 Yunhai Nannuo [Episode 96]”
Made me laugh this episode guys, love the banter 😛
I to found this tea very approachable and well priced, although my sample didn’t last too long, maybe I need another 🙂
Maybe a ‘brew off’ or blind tea testing on each other for episode 100, some sort of game lol.
Thanks for another great episode guys, keep them coming :), some fantastic content coming out of TeaDB, this last few months especially !!
Thanks for the kind words and I’m glad you enjoyed the episode! It’s certainly not Paul’s most exceptional tea but a very enjoyable one. Thanks for the ideas on ep 100!
This sounds like a very pleasant tea, especially judging by the nannuo I had a while back. It was a menghai production and likely a bit inferior, but I still liked it. Have you guys tried any of Life in Teacup’s sheng? I thoroughly enjoyed the da dian mang fei from one of their sample sets — almost citrus-like to start, with loads of sweetness and very long-lasting, strong huigan. If you’re ever in need of more teas to cover, I’d love to see what you have to say about it.
Thanks for the comment and suggestion. This is a very easy-going tea, nice on the stomach with a relatively sweet profile and aftertaste. I have not tried Life in Teacup’s pu’erh and appreciate the recommendation.
How would you compare this to pauls 05 manzhuan you reviewed back I only compare the two because Im hearing fruity being tossed around in desiccation of the this nannuo.
Also can you link me to your tea tin page I can’t remember which article it was under. I would almost suggest throwing a link up at the header next to “home”, “taiwanese”, “wuyi”, etc a titled “storage inventory” or something.
Thanks for the comment. I’ve only brewed that Manzhuan twice (and it’s been a while), so I don’t have a great grasp for that tea. That being said, I think this veers heavily into sweet fruit whereas that Manzhuan might be more floral/woody. I think I prefer this tea as far as bang for your buck is concerned.
I tried both of these teas a while back and based on my (non expert) notes.
The Nannuo: Sweeter and thicker. I got plum notes. Light bitterness. After 4 infusions the character went in a herbal/cedar direction and there was more action at the back of the mouth.
The Manzhuan: Some sweetness, but not as much. Medium body. I did get stone fruit from it, but nothing in particular. Definitely more bitterness all around for it. I got an impression of mint in the aftertaste. Later infusions picked up a woody note on the back end.
Both teas were brewed at about the same leaf ratio, but I used a yixing teapot instead of a gaiwan.
I am glad you brought those two up as I think it would be interesting to retry and see if my tasting notes change.
Best
Charles
Past 1-2 years
-Favorite/worst purchases
-Tongs purchased
-Teas that make it to their tables most often
-Nominate best value/luxurious splurge cake
-Trends positive/negative (other than price increasing of course)
-Future Predictions
-Favorite factory/vendors young/aged
-Non puer tea diet
Thanks! I think these are some great ideas. I think it’s a bit too pu-centric for ep 100. Maybe a unit sometime in 2015 :)?
Cheers,
-James
James,
In terms of storage around Seattle, I found that there is a noticeable difference in the degree of puer smell near/at the storage area after I put a glass of water near the sheng storage area especially during winter. I am not sure if this is an indication of better humidity level for the storage. I am wishing that it is a positive sign.
Thanks for the note. Yes, I find adding water (humidity) definitely ups the aroma on some of these teas. I think like many things, iit’s a good thing that can be potentially bad if overdone. I keep my tea at around 70 relative humidity.
My sense is 70% humidity might be a bit high around here in the winter unless the temperature can be kept consistently high (70F or above). Normally it need a lot of energy to keep water in the air, when cold down significantly, I worry that excessive moisture get into the tea suddenly. I am more conservative in this topic because I worry more about mold than the rate of aging. It is just my thought. I have not done this long enough to know, it is a bit of trial and error thing. I hope all our tea age nicely.
Amazon sell cheap hygrometers I would get a kit to calibrate and monitor the results of different water additions over time rather than judge by just smell.
–maybe they’d send you something for free…their stuff is a bit too expensive for me to try right now with my limited experience of yancha and higher quality pu-erh.
Episode 100 tea party, maybe a larger group of folks to celebrate the milestone. And maybe debut a “guestbook” feature on the site, people sign in who stop by for tea, not a comment spot, just a sign in. I’m sure whatever you all do, we will be here.
26 responses to “White2Tea’s 2006 Yunhai Nannuo [Episode 96]”
Made me laugh this episode guys, love the banter 😛
I to found this tea very approachable and well priced, although my sample didn’t last too long, maybe I need another 🙂
Maybe a ‘brew off’ or blind tea testing on each other for episode 100, some sort of game lol.
Thanks for another great episode guys, keep them coming :), some fantastic content coming out of TeaDB, this last few months especially !!
Rogo
Hi Rogo,
Thanks for the kind words and I’m glad you enjoyed the episode! It’s certainly not Paul’s most exceptional tea but a very enjoyable one. Thanks for the ideas on ep 100!
Cheers,
-James
This sounds like a very pleasant tea, especially judging by the nannuo I had a while back. It was a menghai production and likely a bit inferior, but I still liked it. Have you guys tried any of Life in Teacup’s sheng? I thoroughly enjoyed the da dian mang fei from one of their sample sets — almost citrus-like to start, with loads of sweetness and very long-lasting, strong huigan. If you’re ever in need of more teas to cover, I’d love to see what you have to say about it.
Hi Joseph,
Thanks for the comment and suggestion. This is a very easy-going tea, nice on the stomach with a relatively sweet profile and aftertaste. I have not tried Life in Teacup’s pu’erh and appreciate the recommendation.
Cheers!
-James
How would you compare this to pauls 05 manzhuan you reviewed back I only compare the two because Im hearing fruity being tossed around in desiccation of the this nannuo.
Also can you link me to your tea tin page I can’t remember which article it was under. I would almost suggest throwing a link up at the header next to “home”, “taiwanese”, “wuyi”, etc a titled “storage inventory” or something.
Hi tea,
Thanks for the comment. I’ve only brewed that Manzhuan twice (and it’s been a while), so I don’t have a great grasp for that tea. That being said, I think this veers heavily into sweet fruit whereas that Manzhuan might be more floral/woody. I think I prefer this tea as far as bang for your buck is concerned.
Cheers,
-James
I tried both of these teas a while back and based on my (non expert) notes.
The Nannuo: Sweeter and thicker. I got plum notes. Light bitterness. After 4 infusions the character went in a herbal/cedar direction and there was more action at the back of the mouth.
The Manzhuan: Some sweetness, but not as much. Medium body. I did get stone fruit from it, but nothing in particular. Definitely more bitterness all around for it. I got an impression of mint in the aftertaste. Later infusions picked up a woody note on the back end.
Both teas were brewed at about the same leaf ratio, but I used a yixing teapot instead of a gaiwan.
I am glad you brought those two up as I think it would be interesting to retry and see if my tasting notes change.
Best
Charles
How about a cup of this tea for your 100th episode?
http://www.vancitybuzz.com/2015/03/century-old-rare-tea-vancouver/
Hi Bef,
You paying? 🙂
Cheers,
-James
100th episode ideas
-Feature a video chat with a few select vendors either one long episode or several shorter parts
-Have a swap with friends or vendors of favorite teas
-Do some experiments water(spring, tap, mineral, etc), yixing vs gaiwan with various types of tea, etc
All I can think of off the top of my head
Thanks for the ideas!
Forgot to throw bloggers in the list of possible people to have on the show Id be interested to hear from some of them as well
Question for Puer bloggers
Past 1-2 years
-Favorite/worst purchases
-Tongs purchased
-Teas that make it to their tables most often
-Nominate best value/luxurious splurge cake
-Trends positive/negative (other than price increasing of course)
-Future Predictions
-Favorite factory/vendors young/aged
-Non puer tea diet
Just more generic question off the top of head
Thanks! I think these are some great ideas. I think it’s a bit too pu-centric for ep 100. Maybe a unit sometime in 2015 :)?
Cheers,
-James
James,
In terms of storage around Seattle, I found that there is a noticeable difference in the degree of puer smell near/at the storage area after I put a glass of water near the sheng storage area especially during winter. I am not sure if this is an indication of better humidity level for the storage. I am wishing that it is a positive sign.
Hi Mengchiu,
Thanks for the note. Yes, I find adding water (humidity) definitely ups the aroma on some of these teas. I think like many things, iit’s a good thing that can be potentially bad if overdone. I keep my tea at around 70 relative humidity.
Cheers!
-James
My sense is 70% humidity might be a bit high around here in the winter unless the temperature can be kept consistently high (70F or above). Normally it need a lot of energy to keep water in the air, when cold down significantly, I worry that excessive moisture get into the tea suddenly. I am more conservative in this topic because I worry more about mold than the rate of aging. It is just my thought. I have not done this long enough to know, it is a bit of trial and error thing. I hope all our tea age nicely.
I’m in the same boat Mengchiu! Lots of information on both sides. Hard to say, I’m doing my best to take a middle of the road approach.
Regardless, I think we are lucky that Seattle is not too dry to store tea.
Cheers!
-James
Amazon sell cheap hygrometers I would get a kit to calibrate and monitor the results of different water additions over time rather than judge by just smell.
Indeed! That’s where I got mine. The ol’ local bookstore chain.
Cheers,
-James
(Amazon is based in Seattle)
100th episode ideas or just general episode ideas:
When you cut to the b-roll of the tea pouring or cup liquor, switch your shirts (like shirt color) and see who notices.
Test the “greasy food cutting properties” of a certain pu-erh by consuming a large amount of Dicks burgers and then drinking some pu…
Drink mature pu-erh for a while, sequence your microbiome http://ubiome.com/ Then comment on the microbiological experience of drinking aged pu-erh… see if any of these are present: http://teacloset.blogspot.com/p/puerh-mold-species.html
Address this point: http://steepster.com/discuss/10586-what-tea-would-you-drink-if-there-was-a-zombie-invasion
peace,
bellmont
Hi bellmont,
Thanks for the comment and suggestions!
Cheers,
-James
Also for a future episode, budget willing, could you look into these guys’ yancha and pu-erh?!
http://tea-yuan.com/
–maybe they’d send you something for free…their stuff is a bit too expensive for me to try right now with my limited experience of yancha and higher quality pu-erh.
I’m curious too.. Might shoot them an email at some point.
-James
Episode 100 tea party, maybe a larger group of folks to celebrate the milestone. And maybe debut a “guestbook” feature on the site, people sign in who stop by for tea, not a comment spot, just a sign in. I’m sure whatever you all do, we will be here.
Hi Cwyn,
Thanks for the suggestion!
Cheers,
-James