2008 Nanzhao in Claypot
Boy, this Nanzhao has really, really changed. Vrrrrrrp. A couple months back I was gifted a pot with that green clay. No stamp at the bottom. I have another of the same clay, also a gift which I found to make an excellent pot of Yunnan Gold. I have some others with the red and the dark clay. I seem to have noticed that those all produce bitter results with the sheng, which I don’t enjoy. This green seems to raise good shengs to another level, maybe not such good ones too.
The Nanzhao in this vessel is “POW” into the second infusion. At the end of my first cup, I thought it tasted really good. The clear and overriding flavor is camphor, like peppermint candy mixed with thick zinganoids that hang in the mouth, on the tongue and cheeks with an ever so slight hint of sour and something metallic.
By the fourth infusion I became positively concerned that the pot was drinking my tea. The tea remained sweet and flavourful but not nearly as thick. The fifth was given a good 30+s and was richer though as it cooled the bitter came through. Thoroughly enjoyable though I doubt it can be pushed beyond seven. Stays sweet and smooth throughout.
