2004 Nanqiao SEA Commemoration Cake
Small leaf grade, aggressive Malaysian storage, dark leaves. Medicinal aroma, rich deep wood rosin.
- Classic aged puerh flavours, a bit of soft sweet cereal aroma, oily woody sweet broth, almost creamy texture in the mouth, and with a noticeable huigan. Not harsh in any way yet
- Need to steep quickly as it does brew out quite fast, lots comes out. Deep red colour!
- Sweet, woody, mild taste with an oily development with medium tannins and a sweet finish. Feeling some nice warming and vision clarity
- There is a bitter medicinal oiliness in the development. Very interesting storage, kind of like a Malaysia Traditional storage. Very little geosmin, but the tea has gone through a breakdown of sorts. Very comfortable to drink, and giving good energy.
- Aged tea taste, some menthol or mint, mild but long-lasting huigan. Heat in the belly.
- growing astringency, and the bitter-oily-medicinal element continues.
- Medium-high thickness, comforting light oily wood + TCM notes on arrival and development, very mild astringency coating the mouth, focusing and warming. Not super intense.
A softer, more aged and more medicinal profile than the other early Nanqiaos I’ve had, most likely due to the hot Malaysian storage on this batch. Comforting, concentrated, with good and non-excessive grippiness, wood bitters, and a subtle sweetness in the aftertaste. Seems like a Menghai blend, small leaf grade, chopped, and still a little astringent especially in the later steeps. Very nice storage example, almost like a concentration of the Malaysian storage profile. 6.9-7.1 range.