Not delving into any greater subjects better covered by others, I'll
say that I really like the Nannuo beeng. I don't get pepper, but I get
something sweetly herbal out of it, like tarragon or fennel, that I
really like.

~j

Alex wrote:
> Hello all. I'm drinking some 2005 Xi-Zhi Hao Nan Nuo purple tips that
> I got as a sample from Hou De. Xi-Zhi Hao (actually Xizi Hao, but who
> cares, right?) is a newish brand of single-estate pu'er, produced by a
> Taiwanese company. It's pretty expensive but very high quality, as far
> as I can tell. I noticed that Sensei Petro recommends the Lao Ban Zhan
> (actually Laobanzhang, but again, who cares) on his website. I like
> the LBZ too, but the Nan Nuo really does it for me, for some reason.
> It's very young, obviously, but really round and complex and has this
> faint pepper taste that I really like.
>
> So, I have two questions:
>
> One, has anyone else tried the Nan Nuo, and what do you think about it?
>
>
> Two, generally when you are drinking a new pu'er, what are some clues
> that it will be a good aged pu'er ten years down the line? In other
> words, what do you look for in a new pu'er that indicates to you that
> it will age well?
>
> Thanks, any advice or thoughts would be appreciated.