2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box

4.0 stars  4.0  1 review  Added 09.10.2014 by Eternal Spring, Tea status: [381] A 5527x
2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box
2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box
2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box
2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box 2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw 100g in Box

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 3rd March 2008

Producer: Xiaguan Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3 years aged materials and pressed on spring 2008. This make the tea taste much more mature than other 2008 teas. There are few fat and silver buds on the top of tuo, it's a typical sign of Fei Tai products.

"FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai Company is the biggest Xiaguan TF and Menghai TF pu-erh tea distributor in Taiwan. It is claimed that the customized products of Fei Tai company reaches a higher quality in Xiaguan TF.

This is one of powerful blend for long term aging. Dry leaves have hint of tobacco. Thick and full mouth-feel, fast huigan and woody sweet with very long after taste.


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Eternal Spring
30.12.2014 17:18:43
Eternal Spring

Don't Worry, Be Happy

5 stars 4.0 This review helped: 0 / 0

Toucha is denoted by FT, which carries goods intended for export to Taiwan. Another typical feature of these export nests from Xiaguan are extra large buds on the surface. Tea looks even better on the pictures, but there's not many buds like that inside ;-) It's a classic chopped leaf material, although I find leaves bigger than usually. It is a bland of 1-3 year material pressed on spring 2008.

The smell of dry tea is quite smoky. Initially, steamed leaves smells distinctly smoky and after tobacco, but the smell rapidly turns into a pronounced fruity aroma.

The first infusion turns cloudy. It depends what kind of piece you manage to break off. Tea is firmly pressed, and it's not a fun to chop off a piece : -] If it's more crushed tea, you have to be quick.

The taste is very pronounced. Contains a lot of smokiness, but it is not unpleasant. Taste again passes into the fruitiness with the typical Xiaguan astringency. It is leaving an intense sweet finish in the mouth. The first infusion gives relatively strong tobacco overtones. Smokiness and tobacco tones disappear after 3-4 infusions and remains only fruitiness. Stamina is decent. I used 7g of tea with 1.5 liter of water. There is a big potential for further aging and perhaps smokiness will be gone after some time.

The price is still favorable, although there was a slight price increase since my purchase. Well, we are almost getting used to it. Purchased 10pcs for $50.

So, "Don't Worry, Be Happy" and enjoy your cup of tea.


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Quotes - Pu-erh


„There is also a lack of formal definition for "gu shu." Some say "gu shu" should only refer to trees over 300 years of age, that is left to grow tall, and not pruned back. But in reality, most "gu shu" trees are cultivated, which entails annual pruning to encourage regrowth & lower branches for easy picking. A lot of "gu shu" on the market comes from trees as young as 100 years old, some of which is as short as 1.5m high. But a 100 year old tea tree growing in the wild can also grow higher than 3m high. Eventually the government will legislate what classifies as "gu shu." Until then, let the buyer beware!“

mr-gao_md
Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q937] [s107]





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„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q934] [s107]

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