A dry stored version of this famous cake from between 1986-1988. This is an interesting tea to drink in comparison to the other 80's 8653 which we stock.
This tea opens with a very pure clean flavour with hints of camphor and a strong, heady qi. Through the infusions, it develops deeper flavour with oily liquid that coats the mouth & leaves a long lasting huigan.
This tea is really excellent - a pleasure to drink.
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Xiaguan yummyness Review by David J
I personally am more a fan of traditional stored teas especially teas with this high a compression. This tea has a lot of power to it for an 80's tea due to the dry storage and iron compression. It has been a few months since I sampled this tea but I distinctly remember being intrigued by a cocoa flavor that came out around the 5th infusion and vanished by the seventh. If you like dry stored teas you will not be disappointed. (Posted on 27/09/2011)
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A lot of power and kick! Review by apache
This sample was given by generous Mr and Mrs EoT when I visited them. As I don't know whether it is dry or traditional storage, I guess it is dry storage by the colour of the soup. I brew it in the following parameters:
5g in 100ml gaiwan
Rinse twice.
1st brew 1 min
2nd brew 1 min
3rd brew 30 sec
4th brew 30 sec
and sub-sequences brew increases with time.
I have brewed it longer at the beginning to open it up as it is tightly compacted. The soup is clear redish brown in colour. It has a very typical Xiaguan signature taste, almost like smoke on the noise lingering for long time after the tea been swallowed. It definitely still has a lot power and bite even after all those years. I don't find it got much plummy taste and very different from 88-Qing or Guang Yun Gong. Taste profile changes with sub-sequence brews, smokiness subsides to give way to menthol and cooling feel in the month and finally you would really notice the huigan in later brews. Thought out the session it has good coating in the mouth, very nice texture and substance which I don't always find in a lot of newer pu'erh.
(Posted on 11/09/2011)