XIA GUAN FLAME TIBETAN PUER TEA BRICK 2005 RAW

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Bulk
Caffeine
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Certification
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Edit tea info Last updated by TeaBrat
Average preparation
205 °F / 96 °C 0 min, 45 sec

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  • “This is a sample I ordered from Dragon Tea House. I’ve heard some of the Tibetan flame teas can be really strong… I have a Flame tuo from 2007 that is really smoky. The traditional way to make this...” Read full tasting note

From Dragon Tea House

It is a very important tea to make butter tea, also known as su you cha, is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made from puer tea leaves, yak butter, and salt.

To make the best butter-tea, the tea is first boiled for half a day, till it gets dark brown. After being skimmed, it is shaken several times in the cylinder with some fresh yak butter and salt. It is one of the best drinks among the best circles in Tibet, who drink it every morning. It is usually mixed with what is called tsu and baked flour. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically down several bowlfuls of this tangy beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day.

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1 Tasting Note

2816 tasting notes

This is a sample I ordered from Dragon Tea House. I’ve heard some of the Tibetan flame teas can be really strong… I have a Flame tuo from 2007 that is really smoky.

The traditional way to make this tea is by boiling it and serving with yak butter and milk. I won’t be doing that but it’s actually really good plain. I am doing short steeps of it in my yixing and it’s nice and mellow. Maybe Xiaguans need to age 10 years before they are properly aged? I wonder…

It isn’t very smoky at all, I would describe the flavor as woodsy with some fruit notes like apricot. I detect a tiny bit of smoke but nothing like the tea I had the other day. Also there is no almost no bitterness whatsoever, even after steeping it for 45 – 60 seconds, pretty amazing. Mostly it is woodsy and sweet. Does anyone know if the teas made for the Tibetan market are different than other Xiaguan recipes? Because this sure seems different from the other ones I have tried.

I am adding this to my wishlist. I bet it will be even more tasty in another 10 years and the whole brick is only $19.99. I am not rating it for now but it is good.

Preparation
205 °F / 96 °C 0 min, 45 sec
Sil

how does this compare to the one from mandala you reviewed the other day?

TeaBrat

It is a lot different. The other tea was very smoky and still had some bitterness in the finish. This is sweeter and mellow.

ohfancythat

I gotta get me some yak butter

JC

LOL! I think Roughage might able to help you pin point a good approximation. I think he experimented with butter tea before.

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