Nan Jian Tulin Tea Factory

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Recent Tasting Notes

90

A premium tuo made by Nan Jiang under the Tulin brand in an oddball 336g size. They also make several 250g cakes that this reminds me of (namely the 25th anniversary ‘Feng Huang Tuo Cha’ from 2010). Material is allegedly 1-3 year old spring materials from Wu Liang mountain (elevation of 1000 to 2000m) at date of pressing. Tea trees here are around 100-300 years old. I’ve rarely had sheng from Nan Jian before as they’re more famed for their ripe/shou stuff.

I brewed this in a 120ml Yixing pot with boiling filtered water.

Not too much of a challenge to break apart, medium compression I’d say. It helps that it’s a larger size tuo.

The dry leaves are quite fragrant and when wet they are quite verdant. The leaves are fairly large and have a consistent grade throughout the tuo.

This is a rich and deep tasting tuo that brews to an amber consistent with what I’d expect from its age. The mouthfeel is pleasant and refreshing and there’s a pleasant honey/floral after-taste. Very slight hints of fuit (peaches I think) and spice, which I would expect it to drift toward as it gets older.

It still has a touch of raw astringency in the first few brews (even though it’s 9 years old). It tastes like it has decent ageing potential. The compression isn’t as tight as something like a Xiaguan tuo.

A nice sweet huigan and the tea gets sweeter tasting about 4 brews in. If brewed gong-fu style, this will keep giving out flavour for about 12 infusions or so and has some nice variation.

Very pleasing – a ‘4-star’ tea in my book.

Flavors: Bitter Melon, Dry Grass, Honeysuckle, Vegetal

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 120 ML

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I enjoyed the cake in 2016 but it didn’t leave any notable impression other than it was a mellow balanced daily drinker at a great price.

The Y.S description says the Nan Jian Tulin is similar to Xiaguan productions in their choice of raw materials, blending and processing techniques.

I have a different Nan Jian Tulin on my wish list and also a Xiaguan production. Two ripes to compare.
looseTman

Agreed, our experience with a full cake of this shou was quite similar.

southwestender

Good to know. :-)

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85

Overall this is a very nice tea. It started out bittersweet with a fair amount of fermentation flavor. It’s hard to say exactly but the fermentation lasted about four or five steeps and the bitterness perhaps a little longer. The fermentation flavor was what I would call clean, no unpleasant taste or fishy taste there. The tea gradually transformed into a nice sweet ripe puerh. I really failed to pin down the exact nature of the sweet note. This tea is also supposed to be organic. I always feel it is best to take organic claims from China with as they say a grain of salt. On the other hand, this is from Yunnan Sourcing and I trust them so I believe it to be organic. You can never be sure however.

I steeped this in a 180ml Jian Shui Tea Pot witih 13.5g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Preparation
Boiling 13 g 6 OZ / 180 ML

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