This is Nan Jian's "Silver Pekoe" (银毫) tippy grade raw tuo cha blend. It's tippy, which with age has given it a sweet, and fruity character. On the other side, it's got a strong meaty sheng bitter and astringent punch that with 12 years of age feels just right.
Classic Phoenix and Dragon Jia Ji grade tuocha from Nan Jian Tu Lin tea factory! Aged in a dryish Guangdong storage condition this has aged into something that looks much like a ripe pu-erh. It's got a deep red tea soup and darkened gold and black leaves much like a ripe tea.
This is purely first flush of spring 2006 tea leaves from the Wu Liang mountains in Jing Dong county of Simao. High altitude tea leaves were plucked and processed in the traditional manner and then pressed into these lovely 200 gram tea cakes.
A nice balanced raw cake pressed into the form of a coin. 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!
10 years aged ripe pu-erh tea, fermented in the Nan Jian Tu Lin tea factory! Spring material from 2002-2004 was expertly fermented for 46 days, graded, blended and pressed into these shapely 250 gram bird's nests (tuo).
This is a very smooth ripe tea that has mellowed a lot with age. The soup is a red-wine color. The earthy 'dui wei' has mostly been replaces with the musty yet slightly sweet characteristics of aged shu.
Classic Nan Jian Tu Lin brand raw cake. Made entirely from high mountain wild arbor material from northern part of the Wu Liang mountains. Nicely aged in Nan Jian tea factory's own warehouse, this has aged modestly but gives a buttery and fruit smell and taste when brewed!