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“Dry leaf aromas of black tea and light flowers. Wet leaf more muted, sunshine and damp softwood. Moderately thick, focused heavily on grainy wheat flavors, paired with muted astringency and absent...” Read full tasting note
“Scott Wilson pulls through again, with another budget-friendly puer from ancient and wild trees. The first thing that I notice is the musky orchid aroma, then the smooooothe, oily body with a base...” Read full tasting note
Xiao Hu Sai village (a neighboring village to Da Hu Sai). Our Xiao Hu Sai was picked in late March from wild grown tea trees 100+ years of age. Very pure tea with large thick stems and leaves.
The tea trees are growing naturally and no pesticides or artificial fertilizers are used. As with all our Autumn 2013 and onward productions they have been tested in a lab for pesticide residues. This is a pure tea both in material and taste.
The Xiao Hu Sai village tea is strong with fast mouth-watering effect. The taste is thick with both astringent and bitter character that stays in the mouth and is gradually replace by a sweet syrupy thickness. The mouth feel is strong and stays for along time after drinking.
Vintage: Late March 2014 material
Quantity: 250 cakes in total produced (100 kg)
Area: Xiao Hu Sai village, Bang Dong county, Lincang Prefecture
This tea has been tested in a certified laboratory and has passed the MRL limits for pesticide residues as established by the EU Food and Safety commission. For more information a
Company description not available.
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Yunnan SourcingDry leaf aromas of black tea and light flowers. Wet leaf more muted, sunshine and damp softwood. Moderately thick, focused heavily on grainy wheat flavors, paired with muted astringency and absent balancing bitterness. Distantly, some light returning sweetness. Most disappointing is that this tea emptied out by the third steep at 10s! Clean and fragrant, but hollow and tepid.
Flavors: Black Currant, Flowers, Wheat
Scott Wilson pulls through again, with another budget-friendly puer from ancient and wild trees. The first thing that I notice is the musky orchid aroma, then the smooooothe, oily body with a base of solid bitterness, and lastly a lingering aftertaste that reminds me of buttered crackers. It may sound weird, but the XHS reminds me A LOT of Scott’s Yunnan Bi Luo Chun… maybe its from around the same area? I can’t really fault this tea… it might not be as much to my personal tastes as others, but its strong, fragrant and interesting, with cha qi for days.
Flavors: Bread, Butter, Lavender, Orchids
My Yunnan Sourcing orders are getting more and more frequent—and I guess this one should go on the wish list.
Yeah Scott is basically a drug dealer… that said, I probs won’t be getting this one. As noted above, it’s just a bit too smooth and flowery for my tastes. I can see someone who’s really into Yiwu liking this one though…
I enjoyed the interview with Scott on the teadb.org site. It reaffirmed my respect for his business.
I like that combination conceptually: “baked bread, butter, lavender, orchids”. Have you tried Scott’s 2015 Da Hu Sai? I’m curious to hear comparisons since their base material come from neighboring villages.
