2005 and before Xiaguan Tea Factory teas
The 2001 version of this cake is a classic, and the cake which we are offering here has been aged in Kunming since 2001. 15 years of Kunming storage has given this cake an aged feeling but not compromising it's character or powerful taste and cha qi.
A staple product among Tibetan peoples for decades, this coarse tea brick is Yunnan's contribution to Yak Butter tea. The tea bricks are broken apart and chunks are boiled in hot water. Guangdong Dry Storage means it's aged quite alot already!
Classic "Little French" Xiaguan ripe pu-erh blend! Originally formulated in the 1980's for large scale export to French market. 7+ years of aging in hot and humid Guangxi has produced a super smooth aged tea taste, but without any wet storage aroma or taste.
Xiaguan tea factory has been producing this mushroom tuo for a long longtime.It is consumed by the people of western Yunnan and Tibet as a staple.Typically it is brewed as a component of Yak Butter tea. The brew consists of Pu-erh tea, churned Yak Butter, salt, and a touch of raw sugar also in brick form.
This is Xiaguan's standard "Jia Ji" recipe. In 2005 this light green box was used only once, even other 2005 issues of Jia Ji tuo in box were all the classic dark green color. Dry-stored in Kunming since 2005.
A classic Xiaguan tuo cha recipe, "Da Zhong" means popular and originally it was sold at a cheaper price than Jia Ji and Te Ji tuo. Purchased by me in 2005 and stored in Kunming since that time. A nice quality tuo with plenty of aroma and strong taste. Aged taste has already creeped in.