2012 Ruiyuan NanNuo Old Arbor

Tea type
Pu'erh Tea
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Astringent, Green, Pepper, Spices, Bitter, Burnt Sugar, Coffee, Cotton Candy, Dark Chocolate, Peach, Raisins
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Edit tea info Last updated by Cameron B.
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200 °F / 93 °C 0 min, 30 sec 7 g 24 oz / 705 ml

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From white2tea

This raw puer production is from Ban Po Lao Zhai [village] near Nannuo Shan [mountain]. Made from purely spring material from 70-90 year old trees (considered laoshu as is labeled on the wrapper) this tea is burly. Believers of the philosophy that teas with strength age well will have faith in this puer’s aging potential. Probably too strong for inexperienced drinkers to drink immediately. This production was around 100 kg.

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9 Tasting Notes

14 tasting notes

I want to age this tea more, but it seems very promising :)

Super strong but also complex!

205 °F / 96 °C 0 min, 30 sec

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6 tasting notes

My sample arrived two days ago and WOWEE was this some good tea. Out of the 5 sites i ordered from, this is without a doubt my favorite tea, and cheaper than some of the others i bought

I found the tea after reading this review


He says it better than i can – so read his notes!

205 °F / 96 °C 0 min, 15 sec

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301 tasting notes

Dark leaves in the cake which offer some of the typical peat smell. Many whole leaves combined with bits and pieces of leaves and stems. The clear and bright tea soup is gold with a bit of orange tint and a light floral aroma. The taste is brisk with a little astringency. Astringency then sweetness emerge quickly in the sip – sweet fruity flavor which brings to mind thoughts of stone fruit (peach or plum?). These linger in the mouth and throat but notes of spice are added to give a nice punch to the aftertaste.

Overall this tea is fun to drink and it presents decent body from the first steep onward. Full mouth-feel. Sweet with the flavor of stone fruits and a lingering hint of spice. Palpable astringency with a sweet draw in the mouth. Decent durability – 8 rather interesting steeps with an appealing mix of flavors and sensations.

The gift of a sample from one who knew I had missed out on this one — Thank You!

195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

A gift from Paul?


The new amerykah was sold out when I made my order, but Paul was kind enough to include a free sample of it for me :)


I too have found Paul to be very generous with samples.

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290 tasting notes

This was a free sample from Paul at white2tea and I am very grateful that he sent it to me. It has been lurking in the back of the cupboard, awaiting the time when I might be able to take a moment from my schedule to fully appreciate it. This morning is that time.

The dry leaf smells green and slightly composty with a note of warm horse. It promises much at first sniff. Looking at it, I see brown, green and silver leaf. It’s chopped but not excessively so. The cake is loose. That might be a result of taking the sample from the beeng.

When I pour the hot water onto it, the leaf immediately releases a thick floral aroma. It’s not cloying though. The liquor is a thick amber colour. The website describes the tea as ‘burly’. There is certainly nothing wishy washy about it so far. All of the elements of it are strong and bold. The taste is the same. There is strong astringency with sweet, floral and fruity notes, and strong spice in the aftertaste with perhaps a hint of pepper. There’s a lot going on there, and I am not sure that I am the best person to parse the range of flavours. I am aware of the range, but at a loss to differentiate all the elements. Perhaps I should lay that out as a challenge to others. I really like this tea. It has great body and good legs, both in the liquor and in the aftertaste.

Flavors: Astringent, Green, Pepper, Spices

195 °F / 90 °C 0 min, 15 sec 10 g 5 OZ / 150 ML

Actually, why am I even bothering writing my own tasting notes when Hobbes has nailed it perfectly? http://half-dipper.blogspot.co.uk/2013/03/2012-ruiyuan-laoshucha.html


Thanks for this I had not seen this post by Hobbes. I love this cake I ended up buying a few to store. When I tried it in my sample it was very surprising to me that such a good tea was plantation. I’m actually happy that the farmer is proud of his crop as it is as opposed to try to pass it for older trees. This one earned my respect in the sense that plantation does not mean weak. :)


I agree with most of this! Like JC I picked up a few of these before it sold out.


Unfortunately I missed out on this one and it is also the one where I learned the lesson — “if you think you want a tea that is not in widespread distribution, buy it for it might be gone when you do go back to purchase it!”


Totally agree, DigniTea. A beeng or brick is a sample. A tong is a basic purchase. Now if only I had enough money to put that into practice! :) But, yes, if you see a tea that you like, buy it immediately if you can because it might not be there later.


Because now its your note we are reading!

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92 tasting notes

7g used

Strong, bitter, green. Flavour is singularly green. Drying, bitter finish. Smoky. Wet leaves are chopped and green.

7 g 3 OZ / 100 ML

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6 tasting notes

I have had this tea for some time and have had a chance to spend a lot of time with it. Looking at my email it seems I first tried it on September 29th of 2013 to be exact. Looking at my very first notes on the tea, it appears I was not satisfied in my first session. I was terribly mistaken and must have been half asleep or not used enough leaf because when I tried it again the next week it blew me away. It really stands out in the category of potent, bitter young raw Puerhs made with high quality maocha. The flavor, smells, texture, and body response for the tea really create a personality that I thoughroighly enjoy.
It starts off strong with sweet peach and cotton candy flavors and then fades into an even stronger bitter, burnt coffee flavor that last a long time in the mouth. There is also a delayed bitterness that lasts throughout the second wave of flavor.
The highlights of the tea are the scents that come with the fantastic flavors. Immediately when you wet the laves they smell like candy and fruit that would be almost too sweet. It doesn’t smell like tea. The liquor and scent cup accent all the flavors described above and also radiates a honey/syrup smell when the tea is hot.
I have noticed that after 8 or so months the tea is starting to slowly lose some of the fruity flavors which are being replaced by new cooked peach flavors and drowned out by a growing coffee flavor. Still very similar though. Maybe a 9.3 instead of a 9.5
I highly suggest this tea to anyone that likes their tea very strong and doesn’t mind taking two or three sessions to really pinpoint what you like about it. A little side note: If you enjoy this tea I guarantee you will love Tea Urchin’s teas made with high mountain maocha and Miles’ Birthday Blend.

Flavors: Bitter, Burnt Sugar, Coffee, Cotton Candy, Dark Chocolate, Peach, Raisins

Boiling 0 min, 15 sec 120 OZ / 3548 ML

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289 tasting notes

Bought a cake of this with my recent White2tea order, based primarily on a very positive review from the half dipper. It is strong, indeed. Very astringent. Nice amber color, and very generous leaves – meaning it gives up lots and lots of infusions. It gets beautifully clear in later steeps. To the extent that bitterness transforms with aging, this seems like an excellent candidate for long term storage. And if you are a fan of bitter teas, like Lao Man E, you will probably like this one, selling for $40 currently.

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104 tasting notes

Another sample from Paul at White 2 Tea. Once again, the website says it all: …" this tea is burly. Probably too strong for inexperienced drinkers to drink immediately". This is an excellent Sheng in my opinion, but it is definitely not for beginners. The soup is a beautiful golden color. The taste is very burly and I had to cut back my steeping times or I think the astringency would have been over powering. My White 2 Tea 2007 Taochaju Yiwu and 2011 Taochaoju Yiwu Guyun have great kuwei [pleasant bitterness] with a touch of background astringency. This tea is the opposite, a lot of astringency with a touch of background kuwei. Once again, in my opinion only, this is an excellent Sheng. However, if you don’t like astringency or are new to pu’er tea this tea may not be for you.

200 °F / 93 °C 0 min, 15 sec 5 tsp 5 OZ / 147 ML

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95 tasting notes

The website says this tea is burly, but I would describe it as bitter. Tastes like an infused version of my father’s old work pants. Awful. Thankfully it was only a complimentary sample.

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.

Fifth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

195 °F / 90 °C 2 min, 0 sec 3 g 6 OZ / 177 ML

I know I’m late to this note, but you should retry Shengs with recommended parameters. You are using too little tea leaf and the steeps are way too long. I’d recommend a quick rinse and do 4-5 second steeps with all young Shengs; Specially things like Manzhuan… you want to enjoy it while it opens up. Shous you can do minute steeps if you like strong stuff.


Thanks for your comment, JC. I have subsequently tried shengs the way you suggest and the results were still awful. Whether using lots of leaf and short steep times, or vice-versa, I have discovered that all shengs taste awful to me.

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