2011 XIAGUAN "ANCIENT WILD TREE" RAW PU-ERH TEA TUO

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Campfire, Camphor, Mushrooms, Smoke, Floral
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by SilasSteep
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 117 ml

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4 Tasting Notes View all

  • “I’m enjoying this tea, having thought I wouldn’t after giving the rinsed leaves a smell (it smelt like a volcano, smoky, sulfuric, with a tinge of medicinal). The smokiness is definitely pretty...” Read full tasting note
    85
  • “I found this one to be fairly smokey in nature. There were some aged flavors in this tea. Weak flavors of leather and tobacco I would say. This is one in my opinion that has just taken the first...” Read full tasting note
    73
  • “Slightly smoky, which I kind of like. A fair amount of stems, but this is a pretty inexpensive wild abor tea. Drinking in 2016 and tastes pretty nice for its age, though not “aged”/tasting. I like...” Read full tasting note
    80
  • “Brewed up about 5-6 grams in a 100ml gaiwan at about 210f. I gave one 5-10 sec rinse. First steep was light as expected after a quick 5 sec brew. Some slight Xiaguan smokiness as to be expected but...” Read full tasting note
    84

From Yunnan Sourcing

Produced from Spring 2011 wild arbor material! This has been pressed into the classic Xiaguan style iron cake (铁饼). Made entirely from a wild varietal of camellia. Sweet and pungent cha qi makes this a great cake for near or longer term aging.

About Yunnan Sourcing View company

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4 Tasting Notes

85
9 tasting notes

I’m enjoying this tea, having thought I wouldn’t after giving the rinsed leaves a smell (it smelt like a volcano, smoky, sulfuric, with a tinge of medicinal).
The smokiness is definitely pretty present, however it has started to age a little into camphor notes which I like. It has a nice mouthfeel, it gives a relatively thick liquid which came as a surprise given the price of the cake. Not particularly complex, but a very pleasant brew for its price ($8.50 for 100g toucha).

Flavors: Campfire, Camphor, Mushrooms, Smoke

Preparation
Boiling 0 min, 15 sec 6 g 5 OZ / 150 ML

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73
1757 tasting notes

I found this one to be fairly smokey in nature. There were some aged flavors in this tea. Weak flavors of leather and tobacco I would say. This is one in my opinion that has just taken the first step towards becoming an aged tea. I may break this one up and store it in a Jian Shui canister I bought from Yunnan Sourcing. Then try it again in six months and see if it improves. Anyone who likes a bit of smoke in their tea will probably like this one. It was not too expensive, I forget what I paid for it.

I steeped this eight times in a 100ml Ru Kiln tea pot with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I could have kept going but decided that with the shou I drank earlier I had had enough caffeine for today.

Preparation
Boiling 8 g 3 OZ / 100 ML

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80
14 tasting notes

Slightly smoky, which I kind of like. A fair amount of stems, but this is a pretty inexpensive wild abor tea. Drinking in 2016 and tastes pretty nice for its age, though not “aged”/tasting. I like this one a lot. My go-to right now. I like shengs though and don’t buy real old ones yet.

Flavors: Floral, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec

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84
38 tasting notes

Brewed up about 5-6 grams in a 100ml gaiwan at about 210f. I gave one 5-10 sec rinse. First steep was light as expected after a quick 5 sec brew. Some slight Xiaguan smokiness as to be expected but not too strong and quite nice and is only really present on the first couple of steeps. It gives way to a really nice floral sweet and slight “hay” flavor. It has a nice sweet and floral smell with the light “petroleum” like smell that a lot of raws have. I tried this tea about 3 months ago and thought it was too smoky and didn’t like it that much. I brewed it this time in a 100ml gaiwan versus the about 150ml gaiwan that I used on the first try. I am not sure if the vessel size or letting it sit for a few months or the combo transformed this tea into something that I really enjoyed. It had some of the same flavor profiles as a 2014 Wild Arbor raw that I tried from Scott at YS. It had some of the same darker, purple leaves and a similar floral-ness. So I would assume that these are some of the wild arbor traits. Overall I had a really nice session with this tea and would recommend. It gave me about 10-13 steeps but I hardly ever really count. It gave enough for me to enjoy.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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