Gold Ribbon Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Ash, Dried Fruit, Mineral, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Javan
Average preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 oz / 150 ml

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  • “So, I’m presently having the ‘06 Xiaguan Gold Thread tuo. This is the fifth Xiaguan tuo I’ve tried. Both productions of the Dali Tuo production I can get with. This one falls into the latter...” Read full tasting note
    59

From Xiaguan Tea Factory

Premium Xiaguan blend first made in 2004
The “Gold Ribbon” blend was first introduced in 2004, when it was a special order production for a large Guangzhou Xiaguan wholesaler. Using superior material from Wu Liang, Yun Xian, and Yun Long mountains, and carefully blended to be full of aroma and cha qi. This has now becomea classic premium blend from Xiaguan! The boxes protect the tea from fluctuations in temperature and humidity giving the tea a stable environment perfect for aging!
Date: 2011
Net Weight: 100 grams of tea
Ingredients: Yunnan Large Leaf varietal sun-dried tea
Produced by Xiaguan Tea Factory

About Xiaguan Tea Factory View company

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1 Tasting Note

59
63 tasting notes

So, I’m presently having the ‘06 Xiaguan Gold Thread tuo. This is the fifth Xiaguan tuo I’ve tried. Both productions of the Dali Tuo production I can get with. This one falls into the latter category, I’m afraid. It’s not as bad as the Nanzhao tuo or the Red Chamber, the latter I’m chalking up to still needing time, thinking optimistically. However, the Nanzhao and the Gold Thread share traits that I had chalked up for “storage.” It’s not. They’re from different vendors neither providing other items that gave me pause about storage conditions. Both the Nanzhao and the Gold Thread smell like foot. The Nanzhao tuo is undrinkable. The Gold Thread is drinkable, with hints of fruit, tobacco, ashtray, and minerals. Nice and sudsy. Decent storage with a deep brown color. Interestingly, the Nanzhao cake is great. The Dali Tuo are too. As far as raw smoky productions, I feel Haixintang makes the best.

Flavors: Ash, Dried Fruit, Mineral, Tobacco

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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