Xiaguan tea factory (Tuocha tea)Edit Company
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Recent Tasting Notes
‘Ma Bei’ (Horseback) Tuo from 2007. Stored with me in Montreal for 2 years at 60%-70% humidity, purchased from Kunming (dry storage).
Test: I broke off 6g and steeped it in a little 125ml pot with a 5s pour. Very bitter, smokey with high astringency on the first 5 or so flushes.
Left the pot overnight and carried on steeping it in the morning. It turned into sweet greengauge plum after about 10-11 steps and still has life. At that point, sweeter and very drinkable.
Scent on the leaf has changed to subtle floral notes on the latter steeps. Leaf grade isn’t too bad. Lots of chopped leaf, but fair sized material.
It’s ‘nearly ready’, but it seems like it’s going be a good one. Definitely approaching 4-stars, and I’m sure this will taste better after jarring for a month or so.
Not bad for 0.04C/g.
Flavors: Bitter Melon, Plum, Smoke, Spices, Stonefruit
Getting this one out as it interested me when I re-read about it.
I think the easy Gaiwan will be the trick for this one. I forgot how tight these XiaGuans can be. I chipped off 10 grams to use, hard to get whole leaf from these. I actually rinsed this last night and I am getting to the brewing today. I noticed when I chipped this off the leaf had a little Huangpin (yellow) leaf if I got that right. The other leaves looked really rolled from what I could tell from the bits I had.
It brews with that XG smoke, almost forgot that aspect. It is smoky with a good hit of the bitter to go with it. The smoke really is the most dominant flavor on this one.
It has a bit thicker mouthfeel than the other XG’s I remember. I gives a bit of broth and smoked meat and bitter but not any sweet or any other notes that stand out. Almost like a beef jerky in a cup. I don’t really turn from smoky teas but you will have to like smoke to enjoy this one. I looked in the filter and sure enough some of those dark burnt bits from the wok cooking on this one.
Flavors: Astringent, Bitter, Meat, Smoke