2012 "Jia Ji Tuo" Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Christopher F.
Average preparation
200 °F / 93 °C 0 min, 30 sec 7 g 3 oz / 93 ml

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2 Tasting Notes View all

  • “Quite a nice young sheng pu-erh it has a pleasant alfalfa like green taste with a hint of depth and a touch of astringency and a hint of orchid and melon smell/taste on the finish. Very pleasant...” Read full tasting note
    85
    javan 36 tasting notes
  • “Been hanging onto this for a year or 2 now, time to give it a little taste. 10s rinse. 15s: Colour is peachy; reddish/gold. Green taste, like grass, and straw. Javan was spot on with the...” Read full tasting note
    85
    Soloracer24 72 tasting notes

From Xiaguan Tuocha Co. Ltd.

The Jia Ji (aka First Grade) tuo is a classic Xiaguan recipe that has been produced for decades. High grade material is processed in the traditional method and then tightly compressed and stored in these individual round boxes. The boxes protect the tea from fluctuations in temperature and humidity giving the tea a stable environment perfect for aging!

About Xiaguan Tuocha Co. Ltd. View company

Company description not available.

2 Tasting Notes

85
36 tasting notes

Quite a nice young sheng pu-erh it has a pleasant alfalfa like green taste with a hint of depth and a touch of astringency and a hint of orchid and melon smell/taste on the finish. Very pleasant to my taste for a young sheng. I look forward to watching its development.

Preparation
205 °F / 96 °C 0 min, 30 sec 7 g 6 OZ / 185 ML

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85
72 tasting notes

Been hanging onto this for a year or 2 now, time to give it a little taste.

10s rinse.

15s: Colour is peachy; reddish/gold.
Green taste, like grass, and straw. Javan was spot on with the observation of artichoke.

30s: Deeper golden colour. has a slight smokey aroma; like tobacco.
Taste is more astringent; not overwhelmingly so. Leaves a great mouthfeel.

-Mouth cleansed with ice water.

20s: Same deep golden red colour and smokey aroma. taste causes an increase in saliva. Getting the melon flavour Javan spoke of is like pulling teeth, but it’s there. Cantaloupe specifically. Empty cup smells sweet.

30s: Pale golden colour, the red seems to be leaving, as does the smokey aroma; both haven lessened noticeably. Much of the same flavour with an increase in bitterness.

35s: Slightly darker brew, with the same colour scheme; reddish gold. The smokey aroma is back. but the pleasant mouthfeel is gone. I’m left with a dry mouth and a thirst for more of this delicious tea. Just wish it wasn’t making my mouth dry..

- Many leaves in my gaiwan are still pressed together, I’ll agitate them and poke at them a bit with the lid to see if I can expose more leaf/flavour.

-Fresh pot of reboiled water cooled to 195F. Same leaves.

40s: Woah Surprise of the session – Colour has gone almost darker than the initial steep and has toned down the smokey aroma, Which can be good or bad depending on how you like your sheng. The taste is bitter-ish still, but vegetal to boot. I like it. Drank this one down like a blonde on spring break getting free shots.

50s: Getting quite bitter in these longer steeps though the colour is very appealing. Tossed this one out .

35s: Much better. Think this is the sweet spot steep time for me. No discernable change from my previous 35s steep. I’m feeling this tea’s calming effect quite well.

4 more steeps at 35s yielded much of the same, albeit slightly weaker.

40s: trying to get a little more life out of this tea with a slightly longer steep. I’ll do a few more of these 40s steeps and then I think I’m done.

Good tea. Could mature a bit more, I’ll try again early next year. I bought a few of these touchas so I’m glad to be only tasting off of 1 and waiting until it’s just right to tear into the others.

Preparation
195 °F / 90 °C 0 min, 30 sec 0 OZ / 0 ML

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