2011 Xiaguan Yunnan Early Spring 8113 Raw

Tea type
Pu-erh Tea
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  • “7.2g, 100 mL gaiwan, Brita filtered tap, 212f or just off the boil 5s rinse dry aroma is a bit earthy wet aroma just like a sheng, not much else I could pick up. tea smell has a bit of mushroom and...” Read full tasting note

From Xiaguan Tea Factory

2011 Xiaguan Yunnan Early Spring 8113 Raw 357g
This Raw Tea cake is a revival of Xiaguan 8112 classic tea blend, and made from high quality spring tender tea leaves from Bulang Mountain. The cake is marked by fat tips with white hairs. It yields a bright red yellow broth and a full-bodied flavor with varied but balanced taste, fresh aftertaste and high aroma.

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1 Tasting Note

82 tasting notes

7.2g, 100 mL gaiwan, Brita filtered tap, 212f or just off the boil

5s rinse

dry aroma is a bit earthy

wet aroma just like a sheng, not much else I could pick up. tea smell has a bit of mushroom and age, but that could just be my cha hai starting to accumulate aged smells (oops)

5s: slightly dried fruity in the aftertaste. initial taste is a bit peppery, then slight sweet in taste and aftertaste.

3s: mildly sweet

5s: brew darkened. darker medicinal notes creep in, with hint of astringency and cool lingering feel.

10s: same as before. less sweet, more of a peppery bite in slight medicinal undertones

12s: bitterness is slight, but present.

20s: bitter

did some more steepings, but this one was iffy for me, as the bitterness was a bit much. Even the thermos brew overnight didn’t remove bitterness, but merely lightened it and thickened brew w/ slight bit of grainyness/peanut-y of thermos sheng. Probably needs more aging to take off more of the harsh edges.

mrmopar

That old BuLang bite to it.

m2193

I was surprised, given the age already on it. Curious to see what people say about it in the years to come!

mrmopar

I have some aged in Taiwan that has a lot of the rough stuff taken off. Going to be a good one to have.

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