Sheng (raw) Puer tea Xiaguan tuocha 2011 100g

This tuocha from the Xiaguan factory shows well the aging characteristics of a puer near its 10th year of maturation. Its main flavors, infact, will be a note of green wood and, in the aftertaste, a fuity taste.




This puer is produced by a famous Chinese factory called Xiaguan which, following his recipes, blends and presses different maochas coming from all the Yunnan region to obtain a unique and complex taste in their products. This factory was established in 1941 near the city of Dali in the homonym prefecture and, since its begin, it used a lot the shape called tuocha (bowl shape) to press their leaves. The brand Xiaguan grown up a lot through the years also because of their geographic position where they can have an optimal climate to aged their teas.

Talking about the aging process the infuse of this sheng puer will show a lot of characteristic flavors that the leaves tend to assume during the years. Since the first sips, in fact, you can feel a flavor of young wood together with a slightly cellar's humidity character due to the years of aging. Going deep into the taste of this puer you can taste a smoky or incense feature followed, in the end, by a delicate sweetness which will increase its intensity till becoming persistent and present in the aftertaste at the back of your palate. This final characteristic flavor has quite a fruity connotation and it can reminds you a young cherry or a black cherry.

Place of origin

Yunnan, China


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before the "kill of green" phase which is similar to the process used in green teas production. Here the main difference is that the leaves aren't heated at the same temperature of a green tea but with a lower one so you could preserve some enzymes which will continue to modify the flavors of teas through the years. The fresh pan-fried materiel is left to rest all the night before going under the final drying process. The dry pu erh leaves is called maocha and generally it is pressed to ease the transport and improve the aging. For fulfill this phase the maocha pass through concentrated steam which is able to make the leaves softer without changing their inner humidity level and then the leaves are picked in a bag, shaped, and then leave under a stone or a mechanical press to fix the form and to disperse some more moisture.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20 ...)

These leaves could be steep about 10 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5.5g-100g / 10-15-20... sec / 10 infusions

  • Mug

    2g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Vegetal/fruity

  • Instants: Drink


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