EN
"Jing Dian Xiao Tai" is a shu pu-erh from the well-known Xiaguan factory. The tea is based on recipe FT7513-18, created with demanding Taiwanese tastes in mind: the "FT" marking stands for "For Taiwan". It uses first-grade spring raw material from 2018.
An abundance of buds and top leaves gives a bright, rich bouquet. The tea is pressed into a classic 100-gram tuocha and packed in a yellow-green cardboard box. The pressing is soft, and the tea breaks apart easily by hand into medium-sized brown strands.
Characteristics
- Type: shu pu-erh (dark pu-erh)
- Factory: Xiaguan
- Recipe: FT7513-18
- Year: 2018
- Raw material: spring, first grade
- Shape: tuocha, 100 g
- Flavor: full-bodied, strong, with spices, wood and bitter chocolate
Aroma and Taste
Dry leaf. Spices, dry tree bark, berries and nuts: clear and expressive.
Liquor. Spices, camphor, dry wood, hazelnut, bitter chocolate, oriental spices and a light haze of smoke. The flavor is juicy, full, silky and clean.
Aftertaste. Enveloping, long and warm.
Why You'll Love It
An interesting and noble shu pu-erh for lovers of something stronger, standing out clearly in the Xiaguan range. Ideal for the first half of the day: noticeably invigorating, it helps organize your thoughts and warms you. It is easy to brew and changes interestingly over the course of a session.
How to Brew
Gongfu brewing
- Vessel: porous clay for shu pu-erh or thick-walled porcelain
- Tea: 5–6 g per 100 ml
- Water: 95–98 °C
- Time: infusions of 10–20 s, gradually adding 5–10 s
- The flavor lasts 7–8 infusions
Western-style brewing (teapot)
- Tea: 4–6 g (1.5–2 tsp) per 500 ml of water
- Water: 95–98 °C
- Put the tea into a warmed teapot, rinse with boiling water and pour it off
- Pour in boiling water, cover with the lid and steep for 5–6 min
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh does not like dampness or the company of strongly scented foods.