“This tea is quite complex, and it is changing quite interesting from round to round. Where i live the autumn season begins at the moment, and the color and the taste is fitting very well. I even...” Read full tasting note
“Dry this tea smells like cow manure. I gave it 2 quick rinses with water at 95C and then did a quick 3 sec infusion. Still smelled like cow manure. Threw it out and did another infusion. Still...” Read full tasting note
“This tea was part of November Yunnan Sourcing Tea Club. my usual gongfu parameters for sheng 5.5g 100 ml porcelain gaiwan 200F rinse/pause/5/3/3/5/5/7/10sec etc I keep sipping. i like this tea a...” Read full tasting note
An early Nan Jian production of their classic Phoenix Coin cake. The cake is composed of tippy grade and medium leaves from both Wu Liang Shan and Yun Xian county (Lincang) tea leaves. Wu Liang leaves provide butter and aroma, whereas the Yun Xian tea leaves give it body and bitterness. A nice balanced raw cake pressed into the form of a coin (flat edge at a right angle to the face and back of the cake). Compression isn’t tight after 10 years of aging in a sub-tropical climate and this tea brews a dark orange-red tea soup. Taste is thick and sweet but with some multi-layered (aged) bitter and astringent!
A complex tea that could be enjoyed now or aged further!
357 grams per cake, samples available!
Company description not available.