EN
Shu pu-erh from 2019 by the Xiaguan tea factory is a classic cake weighing 357 g. The factory was founded in 1941 and is still among the best-known pu-erh producers in Yunnan, so its teas are often chosen by beginners and collectors alike.
This cake uses medium-sized leaf with plump golden buds, and it is pressed softly. Because of this the cake is easy to divide into pieces, and the leaf opens up well when brewed. The taste is dessert-like, rounded and very friendly to those who are just getting to know shu pu-erh.
Characteristics
- Type: shu pu-erh (post-fermented tea)
- Producer: Xiaguan factory
- Region: Yunnan, China
- Year: 2019
- Shape: cake (bing cha), soft pressing, 357 g
- Ingredients: medium leaf and golden buds
- Flavor: woody, creamy, with notes of milk chocolate
Aroma and Taste
Dry leaf: dark, tightly pressed but easy to break apart; a scent of earth, wood and sweetish pastry.
Infusion: soft and velvety, woody, with delicate creamy notes. When brewed, the taste recalls hot cocoa, it is so sweet and dessert-like.
Aftertaste: long, with memorable shades of milk chocolate.
Why You'll Love It
This is a calm tea without sharp bitterness or earthy heaviness, so it is ideal for getting to know pu-erh. It is pleasant to drink after lunch or in the evening, with desserts or simply in quiet. The cake holds up to several dozen gongfu infusions in a gaiwan without losing its sweetness, and in this format it is easy to store and give as a gift.
How to Brew
Gongfu brewing
- Leaf weight: 6–7 g for a 120–150 ml gaiwan
- Water: 95–100 °C
- Rinse for 5–10 seconds, pour off the water
- Infusions of 10–30 seconds, then gradually add 5–10 seconds each time
Western-style brewing
- Leaf weight: 3–4 g per 200 ml of water
- Water: 95–100 °C, after a rinse
- Steep for 3–5 minutes; the leaf can be re-steeped
Storage
Store the cake in a dry, cool place, away from direct light, moisture and strong odors. Paper wrapping or a closed box without a fully airtight seal works best.