not as great as the iron cakes i have had lately, but fun enough :) !
“not as great as the iron cakes i have had lately, but fun enough :) !” Read full tasting note
“good flavour” Read full tasting note
“I got this tea at a grocery store in Chinatown for only a few dollars. I was told that elderly people like it, but I had no idea that it was pu-erh. It was hard as rock and sat forever in my...” Read full tasting note
“I'm no sheng expert, but this one's good. Slightly off yellow toward orange, so it definitely has matured a bit in 4 years. It definitely doesn't have quite the bite of the few younger sheng I've...” Read full tasting note
2005 Xiaguan Jia Ji Raw 100g
This is a high quality green pu-erh tuocha. “Jiaji” Tuo, classic recipe from Xia guan. A pungent “chaqi” with a good thick mouthfeel and strong “huigan”. Good potential for further aging! The color of the tea liquid is orange, very smooth and delightful to drink.
The tuocha won the Silver Award for State Excellent Quality in 1981, 1985 and 1990. In 1989 it was approved as a nationwide famous tea and given the Title of the First Famous Tea Products by the state and province.
Company description not available.
2005 Jia Ji Raw Pu-erh TuochaSix Famous Tea Mountains ( Tuocha Tea)
2004 Xiaguan Jia Ji Tuo Raw Pu ErhXiaguan Tea Factory
2009 Xiaguan Te Ji (Premium Grade) Raw Pu-ErhXiaguan Tea Factory
2004 Xiaguan Te Ji (Premium Grade) Raw Pu-erhXiaguan Tea Factory
2012 Xiaguan "Jia Ji Tuo" Raw Pu-erh tea in box * 100 gramsYunnan Sourcing
2004 Xia Guan Jia Ji (Grade I) Tuo Sheng 100gLife In Teacup
Wild Monk Sheng Pu'er (2012)Mandala Tea
Mandala "Wild Monk" Tea - Mao ChaMandala Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yi Wu Mountain Green Puer Cake)Misty Peak Teas
2009 Late-Winter Budset YabaoVerdant Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
Special DarkMandala Tea
I got this tea at a grocery store in Chinatown for only a few dollars. I was told that elderly people like it, but I had no idea that it was pu-erh. It was hard as rock and sat forever in my cupboard, having eluded all my efforts to break it apart. One day, I decided to deal with it once and for all. I took it into the basement and struck it variously with a hammer and an axe. Chunks bounced off the walls. I reduced it to manageable pieces that I collected in a jar without losing too much. I began to drink it assiduously. It turned out to have a rich body and a good flavour, rather earthy in character, but in no manner musty. It suffers only in its impossible packaging, for which I docked 5 points.
I’m no sheng expert, but this one’s good. Slightly off yellow toward orange, so it definitely has matured a bit in 4 years. It definitely doesn’t have quite the bite of the few younger sheng I’ve drank.
Prepared gongfu style – about 6g of leaf in a 5.75 oz Yixing pot. One 10s rinse and rest, then steeps at around 15s for the first few and gradually increased.