They could have enjoyed the 2011 Douji Nannuo, a pretty decent example of the region. By decent I mean: a well processed, tenacious example exhibiting the flavors of Nannuo Mountain with patriotic fervor.
Leaf from Nannuo is a smaller family member of the "big leaf" (dà yè 大叶) varietal, as shown above. Though small when dry, they expand to an appreciably larger size than plantation teas.
While I cannot say that fresh Nannuo tastes more delicious than aged Nannuo, not having had much of the latter, fresh Nannuo does have some traits I love: a distinctive herbal flavor, like sweet tarragon and anise, a fertile scent, and an easily controlled bitterness that lends the tea much flexibility in brewing.
This particular example's bitterness returns as a sweetness at the back of the mouth, and it even displayed some cool camphor on the lips in the later infusions. It outlasted a full kettle of water, becoming more savory with each infusion. It is very easy to like.
It lacks thick texture, unfortunately, and though it lasts many infusions, later infusions are, to borrow from hobbes, "namby-pamby." But such is the flaw with single-mountain and single-estate teas: strongly idiosyncratic performance that highlights the region's best and worst traits.
As a value question, I would only recommend this tea to someone seeking old tree Nannuo specifically, and I might not recommend more than a cake or two at the price. Douji's pricing always carries some brand inflation.
Though, it is selling on China Cha Dao for cheaper than you could get it in China at the moment. My thanks to them for the sample.
As a value question, I would only recommend this tea to someone seeking old tree Nannuo specifically, and I might not recommend more than a cake or two at the price. Douji's pricing always carries some brand inflation.
Though, it is selling on China Cha Dao for cheaper than you could get it in China at the moment. My thanks to them for the sample.
