2019 Xiaguan Baoyan Çürümüş Pu-erh Çay Tuğlası - 250g Şou Puerh

• Type: Shou / Ripe Pu-erh (熟普洱)
• Pressing Year: 2019
• Material Year: 2019
• Origin Region: Yunnan Province, China (blended from multiple major tea-growing regions)
• Factory: Yunnan Xiaguan Tuocha (Group) Co., Ltd. (云南下关沱茶集团), Dali, Yunnan
• Compression Form: Rectangular Brick (砖茶, Zhuān Chá)
• Available Specifications:Full Brick: 250gSample Size: 30g
• Maturity Stage: Early Aged (approaching mid-maturity); the 6+ years of dry storage have mellowed initial fermentation notes while preserving vibrant character. Suitable for further aging 5-10+ years for those seeking deeper, more antique complexity.
• Storage History: Dry-stored (干仓, Gān Cāng) in Kunming, Yunnan and Xi'an, Shaanxi—two of China's most respected clean storage environments. Guaranteed free of musty odors, wet storage taste, or any off-notes.

Dry Leaf Appearance & Aroma

• Compression: Moderately tight rectangular brick; uniform thickness with appropriately balanced density—easy to break apart without crumbling
• Surface Color: Reddish-brown (褐红) with dark, lustrous undertones; some visible golden tips (显毫)
• Dry Aroma: Clean aged fragrance (陈香, Chén Xiāng); notes of aged wood, subtle dried fruit, and a hint of cocoa

Wet Leaf (After Brewing)

• Leaf Color: Deep reddish-brown, consistent and even
• Leaf Integrity: Well-preserved; leaves unfurl to show good structure from quality processing
• Wet Aroma: Intensified chen xiang with warming, slightly sweet undertones; clean and inviting

Liquor Color

• Description: Deep Mahogany Red to Burgundy (红浓明亮)
• Clarity: Clear and bright with excellent transparency—a hallmark of clean dry storage and proper fermentation

Mouthfeel

• Texture: Smooth, velvety, with medium-full body
• Viscosity: Pleasantly thick; coats the palate without heaviness
• Huigan (Returning Sweetness): Gentle and lingering; arrives mid-palate and persists through the finish
• Sheng Jin (Salivation): Moderate; refreshing rather than intense

Core Flavor Notes

• Primary: Aged wood, dark chocolate, earth
• Secondary: Dried dates, roasted nuts, subtle leather
• Background: Brown sugar sweetness, hint of dried longan
• Character: The six years of dry storage have refined this tea into a harmonious, balanced profile. Expect the warmth of a well-aged port wine combined with the comfort of a smooth espresso.

Empty Cup & Finish

• Empty Cup Aroma: Sweet aged fragrance with faint caramel notes; lingers for several minutes
• Finish: Medium-long; clean and warming with no astringency. A gentle sweetness remains on the breath.

Body Sensation (Chaqi / 茶气)

• Physical Warmth: Pronounced; warmth radiates from the chest and stomach—ideal for cold mornings or post-meal settling
• Relaxation Effect: Calming and grounding; promotes a sense of settled comfort
• Chaqi Intensity: 3/5 — Present and noticeable, but gentle rather than overwhelming. This tea invites you to relax rather than demanding your attention. Perfect for daily drinking without the intensity of high-mountain aged sheng.

Key Emphasis: The defining characteristic of this tea is its impeccable cleanliness from dry storage combined with Xiaguan's signature smooth, approachable ripe pu-erh character. The 6+ years of aging have eliminated any "pile taste" (堆味, Duī Wèi) that younger shou pu-erh sometimes carries, resulting in a tea that showcases pure, mellow aged flavor.

What is the Xiaguan Baoyan Brand, and why does it matter?

The Mongolian and Tibetan Commission and the Yunnan China Tea Trade Corporation jointly invested in establishing the Kangzang Tea Factory, officially founded in 1941. It processed compressed tea under the trademark "Baoyan," which was transported to Lijiang and resold to Tibet, Sichuan, and Yunnan's ethnic regions. The Baoyan (宝焰) name—meaning "Precious Flame" or "Holy Flame"—represents one of Xiaguan's oldest and most trusted trademarks. Its product series such as Song He (White Crane), Bao Yan (Holy Flame), and Xia Guan have won numerous international, national and regional awards. When you purchase Baoyan brand tea, you're choosing a product line with over 80 years of continuous production heritage, originally designed to meet the demanding requirements of Tibetan consumers who depended on tea for daily sustenance in harsh mountain conditions. This legacy of reliability continues today.

What does this 2019 Baoyan Ripe Pu-erh taste like?

This tea delivers a classic, well-aged ripe pu-erh experience. The liquor presents a deep mahogany-red color with excellent clarity. On the palate, expect a smooth, velvety mouthfeel with prominent notes of aged wood and dark chocolate, complemented by subtle dried fruit sweetness reminiscent of dates and longan. The 6+ years of dry storage have refined any initial fermentation character into a mellow, clean profile. There is no mustiness, no wet storage taste, and no harsh edges. The finish is warming and gently sweet, with a pleasant huigan (returning sweetness) that lingers. This tea drinks like a comforting blend of smooth espresso and aged port—approachable for beginners yet satisfying for experienced pu-erh drinkers.

What does "dry storage" mean, and how does it affect this tea's quality?

Dry storage (干仓, Gān Cāng) refers to aging tea in environments with moderate humidity (typically 60-75%) and good air circulation—as opposed to "wet storage" that uses artificially humid conditions to accelerate aging. This brick has been stored in Kunming and Xi'an, both known for clean, stable climates ideal for gradual pu-erh maturation. The benefits of dry storage include: purity of flavor without musty or moldy off-notes; slower but higher-quality transformation of the tea's compounds; better preservation of the tea's original character and complexity; and longer-term aging potential. You can taste the difference immediately—dry-stored ripe pu-erh like this one is clean, bright, and vibrant, whereas wet-stored versions often taste muddy or stale.

How will this tea continue to age, and should I store it or drink it now?

At 6+ years old, this 2019 Baoyan brick has reached an excellent drinking window. The initial pile fermentation taste has completely dissipated, revealing smooth, mature flavors. You have two excellent options: drink now and enjoy the current mellow, warming character that's perfect for daily sessions; or continue aging for 5-10 more years for deeper complexity. With continued dry storage, expect further development of antique wood notes, increased sweetness, and even smoother body. Unlike raw pu-erh which requires decades, ripe pu-erh develops more quickly but still rewards patience. Store in a clean, odor-free environment with moderate humidity (60-70%) away from direct sunlight. This brick will not become "too old"—properly stored shou pu-erh from quality producers like Xiaguan only improves with time.

Gongfu Method (Traditional Chinese Style) — Recommended

This method extracts the fullest flavor and allows you to experience the tea's evolution across multiple infusions.

Parameters:

• Tea Amount: 7-8g per 100ml of water (approximately one thumb-sized piece from the brick)
• Water Temperature: 95°C-100°C (203°F-212°F); fully boiling water is ideal for ripe pu-erh
• Vessel: Gaiwan or Yixing clay teapot (120-150ml recommended)

Steps:

1. Preheat your vessel and cups with hot water; discard the water.
2. Break tea from the brick using a pu-erh knife or pick; try to preserve leaf integrity.
3. Rinse the leaves with boiling water; pour in water, swirl briefly (5-10 seconds), then discard. This awakens the leaves and removes surface dust. For aged tea, consider a quick second rinse.
4. First infusion: Pour boiling water, steep 10-15 seconds, then pour out completely.
5. Subsequent infusions: Gradually extend steeping time by 5-10 seconds per round. This tea can easily yield 10-15 infusions.
6. Later infusions: From round 8 onward, extend to 30-60 seconds or longer as the leaves tire.

Grandpa Style (Leaves-in-Cup Method)

A casual, effortless approach for daily drinking at work or home.

Parameters:

• Tea Amount: 3-4g per 250-300ml cup or large mug
• Water Temperature: 95°C-100°C (203°F-212°F)

Steps:

1. Place tea directly in a large cup or mug.
2. Pour boiling water; optionally discard the first quick pour as a rinse.
3. Refill with fresh boiling water and let steep.
4. Drink without removing leaves; refill with hot water as you drink down to about one-third full.
5. Continue refilling throughout the day until flavor fades (typically 3-5 refills).

French Press (Western Style)

Convenient for serving multiple people or those accustomed to Western brewing methods.

Parameters:

• Tea Amount: 5g per 350ml of water
• Water Temperature: 95°C-100°C (203°F-212°F)
• Steep Time: 3-4 minutes for first infusion; 4-5 minutes for subsequent brews

Steps:

1. Preheat the French press with hot water; discard.
2. Add tea leaves to the press.
3. Pour boiling water; steep 3-4 minutes.
4. Press the plunger down slowly and serve.
5. Re-steep the same leaves 2-3 times, adding 1 minute per round.

Boiling Method (煮茶法, Zhǔ Chá Fǎ)

Excellent for extracting maximum depth, especially from later infusions or smaller leaf pieces.

Parameters:

• Tea Amount: 5-7g per 500-800ml of water
• Equipment: Clay pot, glass pot, or stovetop kettle

Steps:

1. Optional: First rinse leaves in a separate vessel with hot water.
2. Place leaves and water in the pot.
3. Bring to a gentle boil, then reduce to a simmer for 2-3 minutes.
4. Remove from heat and let rest briefly before serving.
5. Reserve leaves; add fresh water and repeat 2-3 times.

Thermos Steeping (焖泡法, Mèn Pào Fǎ)

Ideal for extracting rich flavor over extended periods; perfect for travel or office environments.

Parameters:

• Tea Amount: 4-5g per 500ml thermos capacity
• Water Temperature: 95°C-100°C (203°F-212°F)
• Steep Time: 1-3 hours (adjust to taste)

Steps:

1. Preheat thermos with boiling water; discard.
2. Add tea leaves (consider placing in a mesh filter bag for easy removal).
3. Fill with boiling water and seal.
4. Allow to steep for 1-3 hours. The insulated environment creates a gentle, prolonged extraction.
5. Pour and enjoy; refill once or twice for additional brews.

Environment:

• Store in a cool, dry location with stable temperature (15-28°C / 59-82°F)
• Maintain moderate humidity (60-70% RH); avoid both excessive dryness and dampness
• Ensure good air circulation; avoid completely airtight containers for long-term aging
• Keep away from direct sunlight, strong odors (spices, perfumes, cleaning products), and moisture sources

Container Options:

• Original paper wrapper: provides adequate breathability; ideal for aging
• Unglazed clay container: traditional; excellent for dedicated pu-erh storage
• Cardboard box or paper bag: acceptable for medium-term storage in dry climates
• Avoid: plastic bags (traps moisture), metal tins (unless well-ventilated), or any container with strong odors

Aging Potential:
This ripe pu-erh is already beautifully drinkable but will continue to develop complexity over the next 5-10+ years with proper storage. The dry-stored foundation provides an excellent platform for further maturation without risk of developing off-flavors.

Note: Unlike raw pu-erh, ripe pu-erh does not require decades of storage to be enjoyable. However, patient aging will reward you with increasingly smooth, sweet, and complex character. Trust the process—Xiaguan has been perfecting this craft for over a century.