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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Autumn 2020
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Tasting Notes
BitterFragrantSweet
Vendor Notes
This raw Pu-erh from Xiao Hu Sai begins with an initial burst of powerful yet fleeting bitterness, quickly giving way to a more delicate profile. It offers a complex fragrance and a noticeable presence on the gums, akin to some Yiwu teas. As an autumn harvest, it presents a higher aromatic intensity and a somewhat lighter mouthfeel, delivering a dynamic and well-balanced experience that evolves from bitterness to fragrance and ultimately, a pleasing sweetness.
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About This Tea
What does Xiao Hu Sai taste like?
This raw Pu-erh from Xiao Hu Sai begins with an initial burst of powerful yet fleeting bitterness, quickly giving way to a more delicate profile. It offers a complex fragrance and a noticeable presenc. It leans bitter, fragrant and sweet.
How should I brew Xiao Hu Sai?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does Xiao Hu Sai come from?
Grown in Yunnan, China. This batch is from the Autumn 2020 harvest.
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