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“Gongfu! Honestly, not totally sure how I feel about this one. In general, I have absolutely nothing against “border pu’erh” and I’ve had some truly exceptional sheng and shou that were also grown...” Read full tasting note
If you’re looking for a unique shou puer, then you’re in luck. This tea offers just that, with a smooth (dare we say velvety) texture, stonefruit sweetness, a nice huigan, and even floral notes that are uncommon for ripe puer.
This tea’s impressive results are owed to the combination of using Laos Guogan (a tall varietal of tea tree also found in Yiwu area), that was both processed by Chinese producers and brought to Menghai for proper fermentation. One of the common issues with border teas (puer-style teas originating outside of Yunnan) is that while the source material and environment can be excellent, there is often a gap in processing expertise, delivering a tea short of it’s potential. This is not always the case, nor a knock on border teas, but has been our experience in many instance.
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Xiaguan Tuocha Co. Ltd.Gongfu!
Honestly, not totally sure how I feel about this one. In general, I have absolutely nothing against “border pu’erh” and I’ve had some truly exceptional sheng and shou that were also grown in Laos but processed in Yunnan, like this tea. As I’ve said in the past with tea grown on the border, the soil and plants don’t really know the difference between what’s on one side of a man-made border or not…
It’s truly just the taste of this shou that’s leaving me a little pensive feeling. The liquor is so thick, coating, and smooth – truly deserving of the black velvet namesake. I get a lot of wet, earthy and woodsy flavours from the infusions but also a strange sort of fruitiness. Lots of somewhat under ripe, green banana notes which is a flavour I don’t come across often in a general sense but that does pop up quite a lot for me in Yiwu ripe pu’erh productions. I don’t think that’s a coincidence since BLT mentions that the varietal of tea tree used for this tea can also be found in Yiwu. It’s sort of really just the finish that I’m unsure of. It’s kind of waxy tasting and floral in a really perfume-y and lingering way. It not necessarily that I find it unpleasant, just different in a bit of an unsettling way. Probably something I will need to try a few more times to make my mind up about.
Tea Photos: https://www.instagram.com/p/DAjA4_XOHfX/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=teRXT-IT-Dk
