Favorite Nannou cake and why?

[TIM]

http://4.bp.blogspot.com/_rNl5VRNLz_s/S ... G_2788.JPG

I always think of Nannou as the merlot of Puerh. Though, its not as robust as a Yiwu or as a Cabernet Sauvignon. But it's somehow more scholarly like a Chateau Petrus. What is your favorite Nannou and why do you find them alluring?

In my experience, its like drinking a Ethiopian Yirgacheffe

[tony shlongini]

But it's somehow more scholarly like a Chateau Petrus.

What's that?





By the way, the other two bottles pictured are much better.

[thanks]

[TIM]

But it's somehow more scholarly like a Chateau Petrus.

By the way, the other two bottles pictured are much better.

Nice Tony, I envy you : ) hey, but its not fair to compare the 82s to a 88... No?

Btw. Are the other two 90% merlot? T

[tony shlongini]

Nice Tony, I envy you : ) hey, but its not fair to compare the 82s to a 88... No?

Btw. Are the other two 90% merlot? T

Nah, they're real wine.

Those are the two best 82's I've tried, including the first growths.

[TIM]

Hi Thanks. You have a taste profile on this one? Why do you like it comparing to other nannou? Cheers - T

[Salsero]

Oh cryptic and elusive gentlemen, Thanks and Tim, is there a name and year to go with your lovely photos of Nannuo? Is that really a CNNP production, Tim, or just a maker's wrapper of convenience?

My personal experience with Nannuo includes only 4:

• Nada's pressing from last year,
  Nada's old tree production from this year,
  Puerhshop's pressing last year, and
  the Menghai 5-Color Peacock Nannuo of last year.

Nada's from this year seems savagely intense to me, the others run from sweet and heady to a little bland. Even among those few, I'd have to dig them all out and do a couple more sessions before drawing any tentative conclusions.

[thanks]

Hi Thanks. You have a taste profile on this one? Why do you like it comparing to other nannou? Cheers - T

Hey Tim, sorry I forgot to add why I like this Nannuo best!

This is a very young cake, being an 05 first flush spring pure nannuo cake. Compared to other nannuo cakes that I've had, this tastes as if it's concentrated nannuo tea. That specific floral sweet pungent taste you get from nannuo leaf is very strong in this cake with a very strong chaqi as well. It sits heavy in the mouth, very thick with a lasting sweet huigan. Ku is still very present as it is so young, but no bad bitterness to speak of. Overall it's an ugly cake, but a very good representation of nannuo's distinct flavor, especially in this price point. I've had more expensive wild arbor nannuo that tasted more sophisticated than this, but this one has that "oomph"! A challenging, but rewarding tea.

[TIM]

....Is that really a CNNP production, Tim, or just a maker's wrapper of convenience?

My personal experience with Nannuo includes only 4:

• Nada's pressing from last year,
  Nada's old tree production from this year,
  Puerhshop's pressing last year, and
  the Menghai 5-Color Peacock Nannuo of last year.

Nada's from this year seems savagely intense to me, the others run from sweet and heady to a little bland. Even among those few, I'd have to dig them all out and do a couple more sessions before drawing any tentative conclusions.

Salsero - The one that I had was a private commissioned CNNP production by the owner of the Best Tea House in Hong Kong. Mr. Chan oversee this production personally and you can see the thickness of this cake is 1/3 more then a normal CNNP. Using only April pre-ming grade 1 and 2 old tree harvest.

Do you find Nada's old tree has a unique orchid/floral aroma to it? Picture pls

[Salsero]

I found it too rough to detect anything floral about it. Hobbes loves it. Here is a photo from Nada's STORE, where it has been sold out for some time. It's beautiful to look at and I suspect the problem with my 2 sessions has been me not the cake. In the Menghai product and Nada's last year Nannuo, I don't recall orchid, but floral is very possible. I will look for that next time.

[TIM]

We must been having too much tea tonight.... Its almost Dawn! Good to have a morning cup from the first light : )

My second favorite nannuo 2006 on the right:
http://photos1.blogger.com/blogger/1001 ... G_5576.jpg

[brandon]

Too rough? I literally stuffed the gaiwan with Nada's old arbor cake. Smooth!

One of my first good puerh was 2006 Nannuo mao cha, hat tip to Bears^3.

Availability of real old arbor, unblended cakes can be rather limited, but based on this experience Nannuo outclasses Yiwu and Menghai region in my book. Good choice, Tim.

[thanks]

Brandon, as usual I agree with you.


Tim I forgot to mention that the first picture you posted in op is probably one of- if not the best looking pu'er beeng I've ever seen. Absolutely gorgeous.

[TIM]

Brandon, as usual I agree with you.


Tim I forgot to mention that the first picture you posted in op is probably one of- if not the best looking pu'er beeng I've ever seen. Absolutely gorgeous.

Thanks for all of your inputs I really do think Nannuo is often pushed aside compare to Yiwu, LBZ, BL which carry a much stronger character. But I find my favorite element in puerh usually from aged Nannou - The Granny Face Powder, or cosmetic talc mineralish aroma.

And Thanks - I agree that is one of the better looking beeng, there is a whole level of cakes/bricks/melons on the market that internet vendors could not reach