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“I am incredibly surprised how much I like this tea!! From my prior experience with Xiaguan, I was expecting a fairly bland, potentially bitter tea. Don’t get me wrong, the characteristic smokiness...” Read full tasting note
This Jiaji tuocha from Xiaguan, produced in March 2004, has been stored in Malaysia for 17 years by a passionate private puerh collector. After tasting several storage and production batches of this classic, this one stood out due to the long natural Malaysian storage, which has smoothed out the rough edges and smokiness these tuos can have. This tea has developed a more aged profile, with a rich woody sweetness and warmth.
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Tea MountainI am incredibly surprised how much I like this tea!! From my prior experience with Xiaguan, I was expecting a fairly bland, potentially bitter tea. Don’t get me wrong, the characteristic smokiness is there in boatloads. But the other negatives are nowhere in sight! Perhaps the storage is much better on this one (Malaysia for 17 years) and that has made all the difference. Seems to be just entering it’s drinking window. Hard to say if it will improve with age as there is not much to mellow out in the balance and the flavor is still strong.
I get absolutely no bitterness and mild-medium astringency. Mouthfeel is fairly thick and very oily. Aftertaste is smoked sweetness that is striving to be umami in the vein of mushrooms/steak, and lasts 1-2 minutes. Character is best described as warming. Drinking this tea feels like your insides are resting by the fireside; it would be perfect on a cold winter’s eve. Cha qi is heady, mild, starts by 3rd-4th steep. Longevity is 10-12 infusions.
This tuo (my first!) is a welcome addition to my growing collection. For the price ($0.20/g), it’s really quite good. I’ll be picking up more of these with my next TWL order. On to the Teji tuo soon…
Produced: March, 2004
Storage: Malaysia for 17 years → Taiwan for 2 years
Dry leaf: SMOKE
Wet leaf: SMOKE, barbecue sauce
Flavor: Smoke, sweet barbecue sauce, pork, meat, oily, wood, hickory, astringency.
Flavors: Astringent, Meat, Oily, Smoke, Sweet, Thick, Wheat, Wood
