Official Pu of the day

[auhckw]

2005 Dayi Spring of Menghai Raw - First time produced, First batch. Flowerish. Nice. Light. Mellow. People are saying this doesn't have potentials to age. I don't know, but it is sure nice to drink today.

[auhckw]

2011 Xiaguan Brick Raw - Haven't try this yet, but the pressing looks so nice. Will try it next time.

[auhckw]

2011 Xiaguan 8803 Raw Tuo - Smoky. Drink and forget kind of tea. The only thing I can remember is... USD3.5 for this 200g.

[auhckw]

2005 Xia Guan Wild Tree Raw - A very unique flowerish taste. It is nice but weird in a certain way. The flowerish taste leaves the entire mouth with that smell. I am confused whether I like it or not. But my body is giving the goose bumps...

[auhckw]

2011 Xiaguan Nan Zhao FT Tuo Raw - Good tea if to drink it without comparing. But too bad we tasted it with Red Flame, and Red Flame is much better.

[auhckw]

2010 Xiaguan Tibetan Red Flame FT Mini Iron Beeng Raw - Last year the teashop brought in some and it was quickly sold out. Many didn't get the chance to buy. Now, the teashop managed to get some stocks from china and here it is. Just arrived.



My friend told me that this is rated very good in china tea forum. So I tasted. And wow. It is indeed good for a Xiaguan. It has the typical Xiaguan smoky taste which has gone down. It is a strong tea that gives the kick. It is very fulfilling to drink this. Long lasting aftertaste.

The earlier version of this is rated by clouds as one of the good tea to keep. I would agree so. It is good to drink now, but I am looking forward to see how it goes in the future.





2nd brew

[shah82]

Various years of that red flame has been popular in the US for as long as we've been interested in brand name, identifiable pu. Almost like seeing an old friend. Still doing well, I see...

[auhckw]

Various years of that red flame has been popular in the US for as long as we've been interested in brand name, identifiable pu. Almost like seeing an old friend. Still doing well, I see...

Indeed doing well, and it is fast selling here. Already few cartons have been sold and reserved. Though it is soon to be 1 year old (6th Sept 2010), the price that the teashop managed to get is nearly same as last year price. I heard difference is USD1. A good deal for us that bought it late

Both Red Flame, Iron beeng and Mushroom are totally different taste. Mushroom is softer. Iron beeng is tougher. Both are nice, but I'll go for the Iron beeng if given 1 choice.

[gingkoseto]

I love the Xiaguan red flame. I've never had the bing version, but had brick version and traditional mushroom version. The mushroom ages very well. The last time I tried it, an 2006 dry-aged mushroom is already very drinkable (to me). I also have a 1997 dry-aged mushroom that's surprisingly good (to me) and keeps me ever wondering whether post-2000 mushrooms can age so beautifully too. I think the mushroom version is much better than the brick version. But the brick I had was pretty enjoyable too, for a price almost like free

I very much believe the processing of mushrooms is significantly different from that of most other sheng, but haven't yet found out the details yet.

I think the Xiaguan mushroom is a classic of cheap great sheng. But I don't know what's going on with the recent year mushrooms with fancy packaging and much higher price.

[Dass]

I love the Xiaguan red flame. I've never had the bing version, but had brick version and traditional mushroom version. The mushroom ages very well. The last time I tried it, an 2006 dry-aged mushroom is already very drinkable (to me). I also have a 1997 dry-aged mushroom that's surprisingly good (to me) and keeps me ever wondering whether post-2000 mushrooms can age so beautifully too. I think the mushroom version is much better than the brick version. But the brick I had was pretty enjoyable too, for a price almost like free

I very much believe the processing of mushrooms is significantly different from that of most other sheng, but haven't yet found out the details yet.

I think the Xiaguan mushroom is a classic of cheap great sheng. But I don't know what's going on with the recent year mushrooms with fancy packaging and much higher price.

I have the 1996 mushroom and it taste very very good. Thats why I kept collecting the 2004,2006,2007,2009(comes in a bamboo strip) and 2011 and 2010 cake.

[auhckw]

2011 Local Custom Brand - Bulang Zhang Jia 3 Village Raw - From 300 years old trees. Good aroma. Light. Very easy to drink for a new tea.

[auhckw]

2011 Local Custom Brand - Bulang Raw - From 500 years old trees. This gives less aroma compared to the 300 years old tree. But the tea is much mellow and gives a good aftertaste. Saliva keeps flowing out. Warm. Good chi.

According to the owner, the older the tree the lesser the aroma is but it gives the better chi and aftertaste.

[auhckw]

2011 Dayi Wu something something Raw - Couldn't remember the chinese name of this Pu. This gives a unique taste and nice aftertaste in the mouth. A bit astringency but drinkable. Nice leaves. Though 2011, the tea colour looks like a 2 years old tea. Around USD10, it is very worth the price for the taste. No complains except not interesting wrapping

[auhckw]

2011 Dayi Yiwu Raw - Priced nearly double of 2010 when it is new. So what about the taste? Is it double the good taste? Answer: Not really, but it is a very nice tea put aside the price comparison. Nice aroma. Good taste. Easy to drink. Very nice leaves. Nice designer wrapping. My seniors were saying the tea looks like a mix of older raw materials.

[auhckw]

So after trying 2011, time to revisit 2010

2010 Dayi Yiwu Raw - Aroma and Taste is different from 2011. It is also stronger. Leaves more chopped. Seniors were saying this has the better and more obvious Yiwu taste. Price is about 40% cheaper than 2011 which is why after 2011 is released, 2010 went out of stock immediately.