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Xiaguan Wild Seven Sons

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tiffanypicard
Average preparation
Boiling 2 min, 15 sec

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3 Tasting Notes View all

  • “This is light for a pu-erh, though still flavorful. Smooth and pleasantly complex... apricot and smoke, with just a touch of astringency on the finish. It has a faint undertone of the typical...” Read full tasting note
    79
    Jude 79 tasting notes
  • “I purchased the puerh tasting sampler from Bana Tea Co. They were all so delicious, but this one is definitely my favorite! I tend to lean toward sweeter, smoother puerhs with a lot of complexity...” Read full tasting note
    100
    tiffanypicard 15 tasting notes
  • “Bana suggests brewing time for infusions from 10 seconds (1st infusion) to 8 minutes (10th infusion). However, I brew for approx 3-5 mins so I only use two infusions. Drank after eating and it...” Read full tasting note
    79
    kajh 3 tasting notes

From Bana Tea Company

This tea is produced from leaves picked from wild tea trees. It has very unique and complex characteristics that set it apart from other Pu-erh teas, one of which is that it has a pungent wild camphor flavor that is quite energizing. This tea, the color of gamboge when brewed, is an ideal drink in the afternoon when a “lift” is needed. It is also recommended for consumption after a meal to aid digestion. The tea is best on the third infusion and has great aging potential.

About Bana Tea Company View company

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3 Tasting Notes

79
79 tasting notes

This is light for a pu-erh, though still flavorful. Smooth and pleasantly complex… apricot and smoke, with just a touch of astringency on the finish. It has a faint undertone of the typical earthiness, but even with that and the smokiness, it’s not at all dark. Because of its natural sweetness, this is also nice chilled.

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100
15 tasting notes

I purchased the puerh tasting sampler from Bana Tea Co. They were all so delicious, but this one is definitely my favorite!

I tend to lean toward sweeter, smoother puerhs with a lot of complexity and just a tad bit of a bite at the end. This Xiaguan fit the bill perfectly.

It’s an ’05 harvest and at first I was surprised at how oxidized the leaves were already.. they were kind of small and broken up with twiggy bits, not particularly exciting to look at. However, the proof is in the teacup!

The rinsed leaves gave off an enticing sweet, apricot jam and maple syrup aroma. I also picked up a camphor and pine. There was also this savory seaweed quality to it—but also a sugary raisin note at the finish. If the aroma alone was so complex, I was excited to try out the tea itself.

It didn’t disappoint, for me. I relished the sweetness with just a tad astringency, like a dry white wine. It was smoky, earthy, sweet, and ethereal all at the same time. A tea of contradictions and balance. I’m one happy tea drinker right now!

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79
3 tasting notes

Bana suggests brewing time for infusions from 10 seconds (1st infusion) to 8 minutes (10th infusion). However, I brew for approx 3-5 mins so I only use two infusions. Drank after eating and it settled my stomach but there wasn’t much of a camphor taste, which I didn’t mind. Very smooth.

Preparation
4 min, 0 sec

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