Xiaguan Tuocha 2007

4.5 stars  4.5  1 review  Added 04.06.2014 by Eternal Spring, Tea status: [367] A 5622x
Xiaguan Tuocha 2007
Xiaguan Tuocha 2007 Xiaguan Tuocha 2007 Xiaguan Tuocha 2007
Xiaguan Tuocha 2007 Xiaguan Tuocha 2007 Xiaguan Tuocha 2007
Xiaguan Tuocha 2007 Xiaguan Tuocha 2007 Xiaguan Tuocha 2007
Xiaguan Tuocha 2007

Category: Pu-erh

Country: China

Province: Yunnan

Producer: Xiaguan Tea Factory

Shop: PU-ERH.sk

PU-ERH.sk

Tags: , ,

Description:

Jia Ji (甲级) - "A-Grade"

Tea was stored in mountain district of Taiwan.

I was drinking other day a sample from a FengHuang JiaJi 1998 Sheng Tuo. It is a pretty good tea indeed, the more I brew it the more I liked. Thinking that price for this tea in Taobao is almost 200 euro/100 grams stopped me before any plan to acquire it for my shop. I have never believed in a magical transformation of such tuo cha's. Until lately I tried a few good ones, such transformation really reflects a change of a price for these little cheap tea nests that suddenly will cost you 1500 RMB.

Why this long introduction for the Xiaguan 2007 JiaJi? This Xiaguan nest is very nice and still cheap. Where this tea will progress? I have a similar one from the same year, bought in 2009 in Kunming but this one is far better. The magic of transformation?


  •   Display count: 5622  


Eternal Spring
25.06.2014 12:27:32
Eternal Spring

White Crane Xiaguan Tuo 2007

5 stars 4.5 This review helped: 0 / 0

All Peter’s teas from PU-ERH.sk, I had the opportunity to taste, were of high quality, so there was no reason to worry. I bought straight whole tuocha w/o sampling it. It turned out well, of course :)

The nest is loosely pressed on edges. When breaking a piece it disintegrates into individual leaves. The smell of steamed leaves is slightly mellow with strong fruity overtones. Deeper smell is then dominated by fruity fragrance.

Very pleasant fruity taste from the first infusion. It leaves the feeling of astringency on the tongue. There is this little unpleasant bitter and biting "tooth" at the end of first two infusions. This can be avoided by rinsing longer or double short rinsing before first infusion. Then there is nothing disturbing in the taste. A strong astringency at the end shows the considerable potential for further maturation. In the mouth it leaves a fruity taste with astringency.

Pleasant and relaxing energy. Sipping on the patio in 30°C and the tea brings pleasantly relaxed mood.
Somewhere at the sixth infusion fruitiness disappeared and ii is replaced by more mature and mellow taste. Camphor flavor perhaps.

Super aged tea for good price, 200g for €19.50

5g per 80ml - rinse 2x3s - water 90°C - 8s/5/7/9/12/15/18/20/22/25/28 / ... simply a lot of tasty brews

Beware of dosage and temperature. The leaves are chopped and loosely pressed. Tea is then very quick and can be easily over-steeped. The infusion is then too astringent.


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Quotes - Pu-erh


„The terms "Xiao shu" (small tree) and "tai di" (terrace plantation) are often interchangeably used, but they should be given separate meanings. "Tai di" connotes high intensity farming, with the entire slope cleared & terraced to plant hedgerows & use of pesticide & fertilizer. But in many gu shu growing villages, there are also new tea plantations which are too young to be called gu shu (ie. less than 100 years old), but they aren't exactly "tai di" either. Many of these plants are growing next to old trees, in a bio-diverse forest clearing, with lots of space around them, not all are sprayed & fertilized. In the future, they will grow into "gu shu", until then we should call them "shen tai xiao shu" (naturally grown small trees)“

gu-shu-or-tai-di_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>. [q936] [s107]





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Quotes

„Mr. Gao pointed out some caterpillars that were fattening themselves on tea leaves. “No pesticides used here.”“

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>. [q932] [s107]

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