This is a sample I ordered from Dragon Tea House. I’ve heard some of the Tibetan flame teas can be really strong… I have a Flame tuo from 2007 that is really smoky.
The traditional way to make this tea is by boiling it and serving with yak butter and milk. I won’t be doing that but it’s actually really good plain. I am doing short steeps of it in my yixing and it’s nice and mellow. Maybe Xiaguans need to age 10 years before they are properly aged? I wonder…
It isn’t very smoky at all, I would describe the flavor as woodsy with some fruit notes like apricot. I detect a tiny bit of smoke but nothing like the tea I had the other day. Also there is no almost no bitterness whatsoever, even after steeping it for 45 – 60 seconds, pretty amazing. Mostly it is woodsy and sweet. Does anyone know if the teas made for the Tibetan market are different than other Xiaguan recipes? Because this sure seems different from the other ones I have tried.
I am adding this to my wishlist. I bet it will be even more tasty in another 10 years and the whole brick is only $19.99. I am not rating it for now but it is good.
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how does this compare to the one from mandala you reviewed the other day?
It is a lot different. The other tea was very smoky and still had some bitterness in the finish. This is sweeter and mellow.
I gotta get me some yak butter
Right?
LOL! I think Roughage might able to help you pin point a good approximation. I think he experimented with butter tea before.
how does this compare to the one from mandala you reviewed the other day?
It is a lot different. The other tea was very smoky and still had some bitterness in the finish. This is sweeter and mellow.
I gotta get me some yak butter
Right?
LOL! I think Roughage might able to help you pin point a good approximation. I think he experimented with butter tea before.