Another personal Yunnan Sourcing recommendation from Denny, this time a ripe pu’erh. Xiaguan’s 2007 Xiao Fa Tuo.
Xiaguan 2007 Xiao Fa Tuo Yunnan Sourcing Ripe Pu’erh [Episode 64]
12 responses to “Xiaguan 2007 Xiao Fa Tuo Yunnan Sourcing Ripe Pu’erh [Episode 64]”
I agree that puer is not easily accessible for new tea drinker. In fact, even some of us seasoned drinkers have trouble with it (though I am realising that I probably prefer a shu over a sheng).
What features would a tea need to have, Denny, for you to deem it a “daily drinker”?
While using the Flash brew method, I once walked away from a yixing pot of puerh for an hour and a half. After that time period it was impossible to make the tea hot again.
On water temp:
This morning I tried brewing my golden needle white lotus at 205 (farenheit) instead of boiling (i recently got my first temp controllable kettle and I’m having a little too much fun with it)…and surprisingly I honestly got more complexity out of the tea. Could you offer any explanation for this?
Thank you for all your wonderful videos, the effort, and research behind them! I’m curious about rinsing. I’ve come across info, I think on the Teavivre website, to the effect sheng should be rinsed once, while shou twice. I’ve noticed on your recent videos of both raw and cooked puer, that you’re rinsing both twice. Grateful your thoughts on number of rinses, and whether the one rinse vs. two rinses makes any sense to you.
This was the first puerh I ever tried, and for years afterward I avoided it- and puerh in general- like the plague. I bought it at an asian grocery in Minneapolis (for about $3!) right after I’d made the leap from bags to loose tea, and had really no idea what I was doing. I brewed it western style, with no initial rinse and way too little leaf to taste much of anything except that low tide “storage” flavor. I don’t even think I broke apart the chunk I pryed off the tuo by hand.
Once I got a little more experience, and had the opportunity to try good puerh, my opinion off it changed, but that $3 tuo from United Noodles still occupied the space in my mind for cheap, low quality puerh. After a positive review from you guys, though, I may have to find one again and reevaluate my initial assumptions.
Have either of you tried the 2010 version of this?
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