2006 Xiaguan Sheng / Raw Puerh Tuo Cha Humid Stored

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Camphor, Dark Wood, Smoked, Smoke, Sweet, Stonefruits, Tart, Bitter, Floral
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Crimson Lotus Tea
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 103 ml

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7 Tasting Notes View all

  • “This is the first Sheng Pu-erh I’ve knowingly sampled, so bear that in mind as I offer this review. I carefully measured 5 grams for my test. After a quick rinse, my first sample steeped for just...” Read full tasting note
    85
  • “Sample obtained through the Pu’erh Plus TTB and prepared in a gongfu session, with a ceramic gaiwan. I gave the leaf a 3-second rinse and no rest. Steeping times: 5 seconds, 8, 10, 12, 12, 15, 18,...” Read full tasting note
  • “I can see why this tea isn’t for everyone. It’s certainly got some teeth to it. As a fan of scotch and this being my first Xiaguan experience, I’m not disappointed. 4g in a 60ml porcelain gaiwan...” Read full tasting note
    98
  • “Didn’t actually drink this today, or at any time in the last week or two. I finished this one off and noticed I’d only written about it once. While I don’t regret buying it, I do think it is a...” Read full tasting note

From Crimson Lotus Tea

We’re fans of Xiaguan here. I don’t think it gets much better for the price. They have a certain smoky masculinity some really go for. It’s similar in profile to some scotch. These have been humid stored in Guangzhou since 2006 and have matured into a very pleasant puerh. They still have the characters that make Xiaguan famous, but are quite delicious. These will brew forever. They are very generous teas. After you think they’ve given everything then go boil the leaves for 15 minutes and try that. Still plenty of flavor and aroma.

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7 Tasting Notes

85
67 tasting notes

This is the first Sheng Pu-erh I’ve knowingly sampled, so bear that in mind as I offer this review.

I carefully measured 5 grams for my test. After a quick rinse, my first sample steeped for just 6-seconds and rendered a beautiful amber cup.

I would describe it as light-bodied with a pleasant note of smokiness. Something about it reminded me of the mouth feel I get when I am working with dense or dark woods like Rosewood or Walnut. Very pleasing, very smooth, with an easily unnoticed effect from caffeine.

Flavors: Camphor, Dark Wood, Smoked

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 6 OZ / 177 ML
mrmopar

XG’s often carry the smoke for a few years.

Comm Guy

I’m a tea-newbie. I had only had ripe Pu-ehr until I tried this XG, and after getting past my concern for the color, I was really happy about how it tasted. This is a really generous tea…I steeped and drank from the same little bit for 3 days.

mrmopar

Not uncommon. I have teas do the same thing. Mainly older stuff but I have found younger stuff that will do it as well.

Welcome in and you are now in the rabbit hole like many of us.

Terri HarpLady

Yay Comm Guy!! Welcome to Steepster and the world of Sheng Puer! You and your wife sound like my kind of folks, and looking forward to reading your further reviews :)

Comm Guy

Thanks for making me feel welcome. After some trials and effort, I discovered I REALLY like Sheng Pu-ehr.

mrmopar

Pu head in the making. Mrmo sees a pumidor project in under a year..

Comm Guy

A pumidor? If that’s what I think it is, I’m in! I’ve made some HUMidors (though I’m not a cigar smoker) in the past.

mrmopar

Just a humidor for tea, pumidor…you are thinking about it already…

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371 tasting notes

Sample obtained through the Pu’erh Plus TTB and prepared in a gongfu session, with a ceramic gaiwan. I gave the leaf a 3-second rinse and no rest. Steeping times: 5 seconds, 8, 10, 12, 12, 15, 18, 20, 25, 30, 45, 60, 90; 2 minutes, 4, 10.

I’m going to kick off this review my saying that, during the four months since I took the sample from the box, I think I inadvertently dried the humidity out of the leaf.

The dry leaf smells of tobacco, light apricot, and black pepper all at once. Having sat in the pre-heated gaiwan brought out more apricot and a little smoke. The wet leaf in the beginning of the session smells of the field grass, then changes to apricot in the middle.

The soup color is golden. Infusions 1 through 4 are incredibly sweet with apricot – with a little bitterness underneath – and have strong huigan. After the second, the soup has energetic mouthfeel. 3’s texture is thick and oily. I reheated the water to boiling since the temperature had fallen to 195-200. I would later confirm that infusing the leaf in 200< degree water produces sweetness. Boiling brings out bitterness as well. Infusions 5-8 taste of camphor and black pepper as well as a continuing apricot. The more I let the soup sit in my mouth, the more peppery it is. There is a cooling effect upon swallowing. At this point and this point only I feel qi, which is induces relaxation. (Maaaaybe because I hadn’t eaten breakfast yet. I started feeling nauseated just before my break – HEY I ACTUALLY NEED TO EAT, I remembered. Quickly fixed.)

After the first break, I go through 9-11. The soup tastes more bitter – same intensity as the apricot note. The bitterness strengthens in the aftertaste. The texture has become creamy.

Another, longer break. 12-14 mostly have bitter, grass notes with slight huigan. (I didn’t feel like boiling the leaf as the website suggests because I was hungry (just came back from exercising and all).)

Preparation
Boiling 4 g 2 OZ / 60 ML

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98
7 tasting notes

I can see why this tea isn’t for everyone. It’s certainly got some teeth to it. As a fan of scotch and this being my first Xiaguan experience, I’m not disappointed.

4g in a 60ml porcelain gaiwan
Flash brews increasing steep time to taste, boiling

I’m in the middle of my first session now. It’s a cooling tea with a long lingering character. It’s a pleasantly biting tea, with smoky, camphor flavors. The aftertaste is sweet. The chaqi is strong.

Flavors: Camphor, Smoke, Sweet

Preparation
4 g 2 OZ / 60 ML

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56 tasting notes

Didn’t actually drink this today, or at any time in the last week or two. I finished this one off and noticed I’d only written about it once.

While I don’t regret buying it, I do think it is a questionable buy at the price. If I want more tea like this I will buy it from an Aliexpress or Taobao vendor who can sell a 5-tuo sleeve at closer to $0.10/g than the nearly $0.30 asked for this one. I found the latter worthwhile once, to see how this specific sort of tea comes out after a particular style of storage.

There is a lot of dust and fannings in these tuos. I took to making the first 3-4 steeps as short as I could manage, usually about 5 s. These are a lot less rough than Kunming-stored similar tea, but they still would be better with more age.

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74
257 tasting notes

Received this today. Pretty excited as it is the first sheng I’ve bought at the suggestion of Crimson Lotus Tea to pair with an 80’s style horror book for my tea book club. Giving it a test run tonight.

First rinse, 3 sec. Wet leaf smells a bit like a smoky seaweed.

First steep, 10 sec. Liquor brews up a nice golden honey. Faint smokey flavor on the front of the tongue with perhaps some… menthol bitterness? Is that the camphor people speak of?

Second steep, 10 sec. Same color on the liquor. The menthol bitterness is a bit subdued but still a numbing on the tip of the tongue. Scent of the liquor is slightly sweet. Leaves now certainly have that medicinal camphor type scent.

Third steep, 15 sec. Scent coming off the liquor remains sweet, almost floral this time. Could just be my imagination but might be feeling some of the stomach agitation that some have mentioned as famous of young sheng.

Skipping some steeping notes. Talking and drinking this with the wife has distracted me…

5th steep 30 sec. Slight bitterness but overall good smokey flavor that both my wife and I are enjoying. My wife reports no stomach irritation. I feel like there might be something that almost makes it feel like I have hunger pains but I’m not hungry. It is not painful or bad per se but it is there.

6th steep, 35 sec. It’s strange. I feel like the bitterness is fading but is it? I mean, it is certainly still there. It doesn’t FEEL as strong but is that due to a tea buzz? A weakening overall of the tea? Maybe it is just better rounded at this point versus being more pointed in the first few steeps up front.

7th steep, 45 sec. So, my buzz has made me REALLY interested in examining the leaves in my gaiwan. So cool how some leaves have opened up and yet there are still some fairly tightly rolled tube shaped leaves. One thing is for sure. This tea is making my wife feel extra sassy tonight. Haha.

8th steep, 1 min. This is my favorite steep thus far. Bitter harshness is gone. Drink goes down easy. Still has that smoky camphor which I am beginning to really dig. Almost like a cool eucalyptus type vapor is enveloping my upper body, if that makes sense. WTF am I talking about. Of course that doesn’t make sense. Unless you are a tea head, probably.

Wife and I took a break after the 9th steep to relax and enjoy the energy given from the first hour and a half with this tea.

10th steep, about 2 minutes. Super smooth. Really enjoyable. I was just instructed to add that if you stick with this tea that you will be rewarded with a smoothness in the later steeps.

11th steep, 2 minutes. This one, the leaves have a sour/tart smell. It shows up in the taste of the liquor as well. Not sour patch kids sour… Just tart. Still drinkable.

12th steep, 3 minutes. Pretty thin. Calling it a night on this one.

My first real experience with a compressed sheng. It was fairly enjoyable with a mild effect on my stomach (wife reported no such discomfort) though that is probably to be expected for someone with Ulcerative Colitis. This (and other shengs) will probably be a once in a while type enjoyment but nothing I drink too often, given my ailment. I’m sure more age/better quality would be better. Either way, this was an enjoyable evening with my wife so that is the most important.

Flavors: Bitter, Camphor, Floral, Smoke, Tart

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 118 ML
mrmopar

Camphor / menthol you hit it on the head. Maybe a bit of a tea buzz!

mtchyg

I’m beginning to be able to refine my palate in being able to recognize certain things. It is fun falling down the puerh rabbit hole.

Crimson Lotus Tea

What’s the verdict on pairing with 80’s horror fiction? :-D

mtchyg

I see where you came up with this recommendation. The smokey camphor bitterness keeps you on your toes. As per your original suggestion, definitely a mysterious air to it. I’m excited to serve it up at our next book club meeting and see how others receive it. Thanks for your suggestion!

mtchyg

And, quite honestly, the only reason why I rated it a 74 was because it gave me some stomach discomfort. But that is more my fault, having ulcerative colitis, than it is the fault of the tea probably. My wife handled it just fine. It was her first sheng and she loved it.

mrmopar

First “Good” aged sheng. There are some bad ones out there. Glad you were able to enjoy the rabbit hole.

Crimson Lotus Tea

@mitchyg upset stomach or nervous apprehension in your gut like you would feel being stalked by a silent apparition in the midnight fog of an ancient indian burial ground? Maybe the tea was a little too perfect? :-D

mtchyg

Hahaha I was thinking almost exactly that last night. I wondered, “Maybe I could introduce the tea as possibly giving you a weird, gut feeling… much like the characters stuck in the haunted/abandoned underground hotel felt!”

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