2014 Xi Kong Spring Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Astringent, Candy, Dark Wood, Floral, Flowers, Pear, Sugarcane, Sweet, White Grapes, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 116 ml

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4 Tasting Notes View all

  • “A very nice loosely threaded puerh. The leaves give off slight scents of floral with soft wood. It as approachable sweet and tangy note. I warmed up my gaiwan and slipped some inside. The scent...” Read full tasting note
    89
  • “Its flavour seems lighter than some Yiwu cakes from other vendors at the same age. A dry fruit/honey aroma, sweetness and tartness are not so intense; however, they are gentle, delicate, and...” Read full tasting note
    95
  • “Thank you for the sample Phi! I’ve never had a sheng quite like this. Extremely floral, with notes of hay and honey and sunshine. The florals are different than the florals I get from other young...” Read full tasting note
  • “Another excellent Sheng from Eugene and Belle. The soup is a beautiful golden hue. The smell of the soup is a really pleasing floral smell that reminded me of wildflowers. The taste is...” Read full tasting note
    93

From Tea Urchin

This Xikong has the best aroma of our 2014 Spring cakes. The gaiwan lid gives off dandelion and wildflowers, with traces of cocoa and tobacco. It tastes delicious too, with sweet nectar in the soup, and a few drops of melted butter. Mouthfeel is thick and viscous, silky smooth. A spot of huigan dots the top back of throat. Sublime stuff.

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4 Tasting Notes

89
497 tasting notes

A very nice loosely threaded puerh. The leaves give off slight scents of floral with soft wood. It as approachable sweet and tangy note. I warmed up my gaiwan and slipped some inside. The scent opens into aromatic sweet herb with sugarcane. I can pick up some white grape jelly and blueberry in the background. An intoxicating scent rises from the lid. I washed the leaves once and prepared for brewing. The taste begins sweet and smooth with a mild astringency at the back. A prominent apricot tone lifts off the tongue, and a candied fruit stays at the back of the throat. The feeling is thick and silky as it eases my throat. A darker woody tone appeared after a few more additional steepings. The hardy wood balanced the flowery fruits. The brew creates a lasting flavor. A stark pear tone appears in final steeping along with some cooling sugarcane. This was a good tea, but the qi was lacking. I enjoyed the flavors and tones, but it seems like something is missing from this soup. I’m not quite sure, but it doesn’t seem complete.

https://www.instagram.com/p/BJSwbzdg4LN/?taken-by=haveteawilltravel

Flavors: Apricot, Astringent, Candy, Dark Wood, Floral, Flowers, Pear, Sugarcane, Sweet, White Grapes, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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95
4 tasting notes

Its flavour seems lighter than some Yiwu cakes from other vendors at the same age. A dry fruit/honey aroma, sweetness and tartness are not so intense; however, they are gentle, delicate, and linger in my throat/tounge for an hour. Like the previous review, I can also feel a nice white wild flower at the begining time of the sip. The tea soup has almost no bitterness, astringency and smoky tobacco smell, impressingly, even with extended brewing time. In addition, most of raw pu-erh tea taste become worse if we (unintentionally) drink it at room temperature but Xi Kong remains more delicious for me. This tea is pleasing and I like it very much.

Preparation
200 °F / 93 °C 0 min, 15 sec 10 g 3 OZ / 100 ML

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1113 tasting notes

Thank you for the sample Phi!

I’ve never had a sheng quite like this. Extremely floral, with notes of hay and honey and sunshine. The florals are different than the florals I get from other young sheng. I picture the flowers in my head and they are blue and purple instead of white and yellow. (I know that is a little odd.) Pretty thick liquor too. Not quite sweet, but not bitter either. An enigma! Very tasty. Totally up my alley and I want to drink more but not for this price.

jschergen

I like that one too. It’s one of my favorites from their 2014 line, along with the Gaoshan Zhai.

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93
104 tasting notes

Another excellent Sheng from Eugene and Belle. The soup is a beautiful golden hue. The smell of the soup is a really pleasing floral smell that reminded me of wildflowers. The taste is incredible, simply incredible. This Sheng has a unbelievable taste of grass mixed with butter. Like the Wan Gong 2014 Spring that I drank last night, this is one extremely smooth Sheng. Absolutely no hint of kuwei or astringency at all. Again, way to go Eugene and Belle!

Preparation
Boiling 0 min, 15 sec 5 g 5 OZ / 147 ML
Stephanie

I’m totally falling in love with TeaUrchin!

SWApilot

I think I already have!!!!!!!

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