Xiaguan Te Ji Raw Pu Erh Tuocha Tea
Xiaguan Te Ji Raw Pu Erh Tuocha Tea
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Xiaguan's most popular tuocha today, featuring a woody, fruity and sweet aroma profile with hints of smokiness that has mellowed out beautifully through years of aging.
Xiaguan's Te Ji (Special Grade) tuocha was first introduced in 2003, and has been produced annually ever since. Compared to the classic Jia Ji (Superior Grade), it offers a gentler and sweeter taste, which makes it popular among a wider audience and beginning pu erh drinkers.
Our Xiaguan Te Ji tuocha is also available in more premium packaging: Red Box FT series
Origin
Origin
- Year: Various
- Season: Spring
- Origin: Dali
- Leaf grade: natural tea gardens
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Batch: 1
- Compression: very tight
- Type: raw (sheng)
- Brand: Xiaguan
- Series/recipe: Te Ji
- Shape: pu erh tuo cha tea
- Weight: 100g
How to Steep
How to Steep
How to make Xiaguan Te Ji tea?
There are two methods to prepare this pu erh tuo cha tea:
Gongfu brewing
Brew 4 gram with 150 ml of water at 100 °C. Steep for 20 seconds and add 5 seconds for each infusion.
Western brewing
Steep 3 gram with 350 ml of water at 100 °C. Apply a brewing time of 1-2 minutes and add 1 minutes for each subsequent infusion.
Shipping, Returns & Payment Methods
Shipping, Returns & Payment Methods
Delivery time: 1-10 day EU delivery. For estimates per country, please visit the shipping info page at the bottom of our website.
Import taxes?: because we ship from our EU warehouse, you will NOT be charged import taxes upon delivery if you're based in the EU. All taxes are already included in our prices.
Free shipping: available for orders over €59 for The Netherlands/Belgium, €80 for other EU countries (excluding Portugal & Hungary) & UK, and over €100 for other countries.
Returns: orders can be returned for a refund within 30 days. Products should returned in unopened, unused condition.
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How this raw pu erh tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Fixation
The withered leaves are heated to halt oxidation.
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Rolling
The tea leaves are rolled to release their aroma.
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Sun Drying
Rolled leaves are spread on bamboo mats to sun-dry.
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Pressing
The processed tea leaves are steamed & compressed.
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Packaging
The compressed tea is wrapped in paper & packed in boxes.
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Aging
The raw pu erh tea is stored for further aging.
The dry leaf smells simply delicious. The scent of aged burley tobacco, leather, and a hint of smoke fills the nose. The tea was washed once and then consumed at 100 degrees Celsius. The first two infusions are characterized by a smoky note that is by no means unpleasant. Infusions 3 to 5 have strong tannins that overpower the tea, but this definitely changes from infusion 6 onwards. There are wonderful woody aromas reminiscent of old wine barrels, leather, a medicinal-herbal note reminiscent of very old white tea, and an aroma reminiscent of English pipe tobacco blends with oriental tobaccos on the finish. A truly strong and expressive tea that definitely deserves to be explored further, just not on an empty stomach
Thanks for the detailed review of the 2010 tuocha!