Xiaguan tea factory(Berylleb on Ebay)Edit Company
Popular Teas from Xiaguan tea factory(Berylleb on Ebay)See All 9 Teas
Recent Tasting Notes
This was singled out by “Chairman Meow” this afternoon. The chairman was showed 2 choices and this was her pick. After making it she made a quick exit from the scene.
Brewed in the Gaiwan.
This was gifted by a tea chum because Xia Guan’s can be somewhat smoky. Well actually not somewhat but in about all cases.
The dry leaf has a little fruit and dried apple to it. I am thinking 10 years old maybe the smoke is gone. It was till I hit it with the rinse, poured it out and opened it up to inhale the aroma and it pops your senses.
Color is an almost bronze but I have 6 year old tea with more color. Probably due to XG’s tight compression. The brew is definitely full on puerh.
Full on woody, smoky, tannic ,citrus and bitter notes. The first 2 cups have been strong and punchy. It gives the slightest hits of sweetness as a quickly fading taste at the end of the swallow. It gives a nice feeling with a warming sensation as you finish.
Not for ones that don’t like smoke but it would be a nice one for those that don’t mind that or the bitterness of it.
Flavors: Bitter, Citrus, Smoke, Tannic, Wood
Nice young sheng. Still has some of the astringency but less than other teas this young. My guess is since it is a tribute toucha then gong ting leaves were used to make it. Very good mouth feel, it has a camphor taste that last a while turning to a slightly bitter dryness. Has a salty almost “broth” taste to it with a little citrus in there too. Nice to be as young as it is. Hopefully in the years coming this will continue to evolve. I used 9 grams in the easy gaiwan 5 second steeps after a 10 second wash.
Re-visit from 2 years ago.
Still not overly impressed with this Sheng, it tastes musty and old. Compared to my knowledge 2 years ago I now see why, though the leaves are mostly whole they are rather dark too. I tend to prefer silver tipped, large leaf Sheng. This type I consider to be part way between Sheng and Shue which I’m not always a fan of.
Oh well, one or two more servings after this pot and I will know not to re-order.
It’s been a good day so far today. I managed to have a decent nights sleep for a change, I got my ninth tattoo (http://twitter.yfrog.com/obtdwcvj) and my ill fish seems to be feeling a little better.
While I’m playing Resonance Of Fate with my husband tonight after such a good day I decided to make a gongfu of this pu erh.
The pu erh is mostly loose leaf with the occasional chunk that has been broken from the original cake. It’s a medley of browns and smells a little floral and earthy. Once rinsed it picks up sweet floral tones.
Once brewed the liquid is cloudy burnt orange in colour and it smells a little astringent and perfumey.
So the tea is in my gongfu starting with a 1 minute steep and increasing each steep by an additional minute. Here we go.
It’s very earthy and deep with a bitter floral perfume effect. I’m actually thinking that I may have brewed this one a little too strong (though I used the same amount as I would with any other pu erh which is a rough estimate weight of two tiny sample cakes so what…about 7-10g).
Tea halved now for the second steep, lets see if that reduces the bitterness. The colour is now a cloudy yellow colour which to be frank looks like very unhealthy urine. Does anyone know why some pu erh is cloudy?
Much better strength now, it’s floral and earthy still but with a sweet fruity note and while being astringent has no bitterness. It’s still perfumey though which is a little hit or miss at times and honestly I’m not digging it at the moment. I was hoping it would be a little more floral or earthy and less perfumey.
Overall it’s not what I was quite looking for in a raw pu erh but it has it’s charm and I’m thankful to have tried it. Don’t think I would buy it again though.