CNNP (White2tea)
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The first notes of this tea are wet wood and spice, indicative of wet storage. These notes were prominent for the first four steeps. Later steeps developed into something sweet, but with a wet wood aftertaste. Overall this tea is good but I think it needs to air out for six months. This had slightly less wet storage taste than the 1998 White Tuo had. That one improved with six months of storage in a drier climate I think this one will too. I won’t go as far as to say that I found notes of chocolate or fruity notes but it did get sweeter in later steeps.
I steeped this ten times in a 120ml gaiwan with 10.2g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. This would definitely go a few more steeps if I wanted to continue but I am at my caffeine limit for the day.
Flavors: Spicy, Sweet, Wet Wood
Preparation
I got this out with the “Chairman’s” . She seemed to really like this one a lot.
I got out 8 grams to start with. I gave 2 very quick rinses and let this one sit for about an hour. This is one of the oldest ones that I have had a chance to drink.
First cup. Brewed very quick. Color is a nice amber.
First sip, hit with flavors of earthiness, peat moss, a bit of sharp tannic notes and a hint of camphor.
This would be one a connoisseur would appreciate. I don’t think an inexperienced drinker would appreciate this. it packs a good kick. The Huigan is very noticeable and it really give a good “oily” coating in the mouth.
The Cha Qui may have to wait till tomorrow as the work schedule is only going to let me have one session tonight.
Yixing pot for brewing.
Flavors: Camphor, Earth, Peat, Tannic, Wood
Preparation
Chairman knows her job well !
Agreed as you saw on the pics. She was really “into” this one literally!
I would be too ;)
That pic was so cute! She seems like a great helper for picking out teas! :)
Does she try to eat the tea?
She just likes the aroma. I don’t think she tries to eat it.
Sounds tasty
Nice, I’ll put it in the list for the next order!
Any preference between this and the white tuo?
The White Tuo I have have already aired out so at the moment I would say the white tuo, but the best aged shou I have tried was from Yunnan Sourcing, the 1996 CNNP “Green Mark Te Ji”. It is also more expensive at around $116 for a cake.
Thanks. Green Mark is still pretty reasonable considering the age.
I’m a big fan of Scott’s 1997 CNNP 7581 too.
Don’t think I’ve had that one.
Excellent review.
The product description says ‘The tuos have been stored in dry storage for the entirety of their lives’, yet you suggest wet storage. That’s interesting.
I’ve ordered a sample of the 1996 CNNP “Green Mark Te Ji” Ripe (twice by mistake!) so I’m really looking forward to it :)
I have learned the note of wet wood means wet storage.
I have yet to taste an older White2Tea production that doesn’t taste of wet storage.
Well, what we think of dry storage is a newer thing.. Good, dry-stored tea from the 1990s is $$$. W2T had a 1998 Yangpin Hao Yiwu that was dry-stored. Was a reasonable price but still >$1/g.