Nan Jian Tu Lin tea factory has a long history of more than 30 years producing Pu-erh teas. 701 Blend is a tippier blend than their 703. The 701 is a little more sweet and creamy, but not lacking complexity!
801 tuo cha is a 100 gram tuo that is composed of ripe pu-erh from Wu Liang mountain and Lincang are pu-erh tea. These have been aged in Guangdong for 8 years. Very smooth and aged feeling with no mustiness. Incredible price for an aged ripe pu-erh!
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.
These mini bricks are made from Wu Liang Mountain and Lincang area Certified Organic material. Gong Ting Grade, Grade 1 and Grade 3 ripe teas were used. Fermentation batch was completed in October 2009.
The classic original ripe tuo cha from the Nan Jian Tu Lin tea factory. Made since the 1980's this ripe tuo is comprised of wet piled (wo dui fermentation) tea leaves that were grown organically in the Wu Liang Mountains of Yunnan. Certified Organic by OFDC China.
Classic Nan Jian production! A blend of Lincang and Wu Liang area tea leaves with an emphasis on creating a pungent experience both in aroma and taste. This cake is a blend of spring 2009 material and pressed into a lovely flat edged "coin" style cake. Certified Organic by OFDC China.
Entirely certified organic material from Wu Liang mountain in Simao. Fruity and sweet with little astringency. This is a great high altitude organic tea with nice aroma and mouth-feel. Perfect for aging and affordable!
Nan Jian Tu Lin tea factory has a long history of more than 30 years producing Pu-erh teas. Their productions are often similar to Xiaguan productions in their choice of raw materials, blending and processing techniques.
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 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!
These lovely mushroom tuo were aged in the warm mist shrouded climate of Nan Jian. This aging has imparted a thick and sweet ripe tea that soothes the throat and warms the belly. Very smooth tea with a burgundy red tea soup.
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.