Yee On Tea Co.
1994 Xiaguan Ripe Tuocha Pu-erh Cluster Tea.
***Due to popular demand, we are offering these 1994 Xiaguan Ripe Tuocha Pu-erh Tea in cluster form for a reduced price. We've broken these up due to damaged wrapping from prolonged storage. But we reckon they've aged even better than the wrapped counterpart due to its cluster form.***
Xiaguan State-owned No. 3 Tea Factory was established in 1950. Their products are well-known both at home and abroad for their various types of Tuocha as dietary tea, which are made with high-quality materials. They also have a long and rich tradition in making tea for the Tibetan people, previous to the start of the Xiaguan Factory. Their products are reasonably priced for everyday consumption and much less commercialized than their main competitors of similar backgrounds.
Tuocha is pressed to a tighter configuration, and the main ingredients of this product use a very traditional factory formula which is a conventional factory product for many years. It includes young spring bud and broad leaves. The original package consists of a paper carton box but was discarded for convenience of storage. Since 1994, it was first stored in our cellar warehouse for several years under close observation, then relocate to the more natural temperature and humidity environment at a suitable time. A small-batch was placed In the higher temperature and humidity location and to our amazement, the taste became smoother and richer, with a very comfortable ginseng flavour.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.