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TheLastDodo drank Taiping Houkui by Nannuoshan

296 tasting notes

I got my Nannuoshan samples today, and had to crack both of my Taipings and compare them! So I measured out 3g and got to it!
Appearance: Large leaves! Much flatter and longer than the superior. You can see clearly the markings of the metal mesh they were baked on. The color is a vibrant green, like young grass.

Dry Leaf Aroma: Vegetal, like bok Choy. A very light kissing of delicate flowers.
Wet Leaf Aroma: Savory and buttery. A light sweetness present.
Liquor Colour: Nuclear green, one shade brighter than the superior

Steep #1: 150ml, 60sec, 80C. Slight astringency, savory and light mouthfeel.
Steep #2: 150ml, 60sec, 80C. Pretty satisfying, buttered vegetables.
Steep #3: 150ml, 1min 30sec, 80C. Liquor still bright green, tannins became more drying. Still smooth.

The bottom line: While this tea carried out a lot of flavor in the first steeping, it lost a good amount in the subsequent brews. This was a turbo-charged version of the superior. The differences were slight, but quite noticeable. It’s not hard to see which one is considered the higher grade.

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Flavors: Bok Choy, Butter, Vegetal

Preparation

3 g 5 OZ / 150 ML

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku