Characteristics:
- Type: Sheng Puerh (Raw Puerh)
- Manufacturer: XiaGuan Tea Factory
- Name: Nan Zhao Yuan Cha (Nanzhao Round Cake)
- Form: Compressed Cake
- Weight: 454 grams
Flavor Profile:
- Appearance: The cake is composed of tight and neat tea threads, maintaining an impressive appearance even after several years of aging.
- Tea Liquor: Clear with brightness and density, indicating its high quality and careful aging process.
- Aroma: Aged fragrance with hints of honey-like sweetness and smokiness.
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Taste:
- Thickness and Smoothness: Offers a thick, smooth texture.
- Bitterness and Astringency: Starts light and progresses to a higher level in the aftertaste, well-balanced with sweetness.
- Huigan: Quick to develop, providing a pleasant, lingering sweetness and promoting saliva production.
- Flavor Complexity: A combination of aged fragrance, honey-like sweetness, and a subtle smokiness.
Experience:
- Cha Qi: Strong and balanced, enhancing the overall tea-drinking experience.
- Balance: Excellent balance between bitterness and sweetness, making it a well-rounded tea.
- Refreshing: A refreshing taste with notable strength and depth.
Storage:
- Guangzhou Natural Storage: Ensures optimal aging conditions, preserving the tea’s unique characteristics and flavors.
Background:
The "Nan Zhao" series, named after the ancient Nanzhao kingdom in present-day Yunnan province, represents XiaGuan’s high-end tea offerings. Starting in the early 1990s, this series includes variations such as tuo (nest), cake, and brick, with specific blend recipes like "Jin Ya" (Golden Bud Series), "Zhen Cang" (Collection Series), and "Chang Gui" (General Series). Known for its high ratio of large buds on the surface and a sweeter profile compared to general Puerh, the "Nan Zhao" series is a testament to XiaGuan's dedication to quality and tradition.
Recommendation:
Well recommended for improving and deepening one's tea experience, the 2011 XiaGuan "Nan Zhao Yuan Cha" is ideal for both seasoned Puerh enthusiasts and those new to the world of high-end Sheng Puerh.