Xia Guan tea ( Dragon Tea House on Ebay)Edit Company
Popular Teas from Xia Guan tea ( Dragon Tea House on Ebay)See All 2 Teas
Recent Tasting Notes
This is a young sheng puerh, but it is hands down my favorite puerh thus far. The first couple of steeping (after rinsing the leaves) are very fast at under 10 seconds. Then I extend it from there. The astringency to this tea has this amazing sweet note in the background that I absolutely love. As with any sheng puerh if you oversteep it will be pretty harsh (bitter), but get it right and you can get a solid 10 steeps out of these leave. I have a dedicated YiXing teapot for sheng puerh teas (220cc I think).
Thank you Google for eating my notes and all my open tabs!
I got this one out to review as I have wanted to get into it and a couple of friends were interested also.
I pulled it out to chunk off a bit and was surprised that it broke off easily. Most XiaGuan “Iron Cakes” are tough to get into. It broke off easily and I got I got my measure of pretty easy. I guess the pumidor may be working.
I gave a 10 second rinse and let the leaf sit for about 10 minutes to start brewing. It brews a nice deep golden color. It still has some of the smoke and punch of a somewhat younger tea but a deeper color.
It carries a good bit of bitter but in a nice way for me. Some hints of smoke and astringency but not in an overpowering way. It reminds me somewhat of another cake from about 2007 that I enjoyed.
Will it give you that nice Cha Qui?
A bit but not too strong. Huigan a bit. Nice notes of subdued smoke and camphor a little pucker of citrus in there as well.
Nice and aging well I think.
Flavors: Bitter, Citrus, Smoke
I found this to be a little bitter, compared to 2008 Menghai “SPRINGTIME WATER” RAW. I shouldn’t even be comparing, they are different years, different companies. But I’m drinking Sheng now so I’ll be invevitably comparing them to one another.
There is only one tasting note on this and it says this tea has none of the “smokiness” that Xiaguans have. I have no idea what Xiaguan has in terms of smokiness but this one fainly smelled of … errr… (should I say this?) hot dog. I’ve started to recognize it as meaning something savoury and slighly smokey.
I overleafed so I ended up taking half the leaves out after the rinse and saving them for later tonight. Second steep still slightly bitter. I know my tongue is fine so I’m questioning whether there is still too much leaf. Guess I’ll never know. There’s almost the impression of something metallic present at the sides of my tongue.
Can’t say that I like this one all that much but thankful for the sample! I still have enough for several cups so I will give it a go once I rotate through the rest of my puerhs.
This is a very nice young sheng. It brews a light golden color and has a almost no astringency and none of the “smokiness” Xiaguans are noted for. It has a very floral aroma after the first “wash” that transfers to the cup when drinking. It has a sweetness to it that most younger shengs do not have. It is very soft on the tongue and drinks very smooth and nice. The floral and sweetness are the two most upfront flavors of this tea. Very nice and soft for a young sheng. Not recommended for an upfront punchy tea but for those who want a soft calming one to drink this is one to try. The mouth feel and easy drinking have me rating this pretty good fo a young sheng.
my first “real” Bulang cake to try. Stepping softly on this. This cake is very tightly compressed aka the “Iron Cake” designation. The leaves seem to be chopped a bit some may be a product of the compression. Gave a 5 second rinse to wake the leaf. This one hits pretty good. Astringency and drying but not too much. It gives the pleasant “bitterness” that many desire in a sheng. Citrusy and puckery akin to the squeeze of a raw lemon in your mouth. This is a pretty strong head on whap you sheng. I think the tightness of this cake will cause it to age slower than a traditional beeng. I think this will interesting in another 5 years or so. Prepared in the Gaiwan 13 grams 3 steeps to fill the first cup.