2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo 250g Puerh Shou Cha Ripe Tea - King Tea Mall
2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo 250g Puerh Shou Cha Ripe Tea - King Tea Mall
2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo 250g Puerh Shou Cha Ripe Tea - King Tea Mall

2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo 250g Puerh Shou Cha Ripe Tea

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The 2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo is a 250g Puerh Shou Cha (Ripe Tea) renowned for its quality and unique characteristics. Here’s a detailed overview:


  1. Leaf Composition:

    • The tuo comprises a high ratio of young buds and tiny leaves with multi-tea hairs, indicating careful leaf selection.
    • The entire mushroom tuo is tightly compressed, a common trait in XiaGuan Puerh production.
  2. Appearance and Liquor:

    • Expect a clear, bright tea liquor color, signifying proper processing and quality.
    • The tea offers a smoky flavor alongside the original fragrance of the tea and aged characteristics.
  3. Flavor Profile:

    • It presents a rich, smooth, and sweet taste, typical of well-fermented Shou Puerh.
    • Minor bitterness and astringency may be present, but they are usually balanced by the overall sweetness and smoothness of the tea.
    • Known for good huigan (回甘) and saliva-producing qualities, indicating its high quality and desirable attributes.
    • Leaves a lingering flavor in the mouth, providing a delightful aftertaste.


  • Guangzhou Natural Storage:
    • The tea has been stored naturally in Guangzhou, which offers ideal humidity and temperature levels for aging Puerh tea.
    • This storage condition contributes to the tea's development of complexity and enhances its overall flavor profile.

Historical Background:

  • "Bao Yan" (Fire) Series:
    • Originating from the mid-20th century, the "Bao Yan" series boasted a tea grade higher than its counterpart, the "Bian Xiao" series.
    • Initially targeted at consumers residing in Tibet, western Sichuan, and Yunnan provinces.
    • Officially registered as a brand in the late 1990s, though production was irregular and even ceased at times.
    • In 2003, the Fei Tai tea company revitalized the series, updating its recipe and improving its quality to suit modern preferences.

Brewing Tips:

  1. Water Temperature:

    • Use boiling water (100°C or 212°F) for optimal extraction of flavors and aromas.
  2. Tea to Water Ratio:

    • Utilize about 5 grams of tea per 150ml of water, adjusting to personal taste preferences.
  3. Steeping Time:

    • Begin with an initial rinse lasting 5-10 seconds to awaken the leaves.
    • For the first infusion, steep for 10-15 seconds, gradually increasing by 5-10 seconds with subsequent infusions.
  4. Infusions:

    • This tea can undergo multiple infusions, typically offering 8-10 or more infusions, with flavor nuances evolving throughout.


The 2014 XiaGuan "Bao Yan Jin Cha" Mushroom Tuo in its Shou Cha (Ripe Tea) form stands as a testament to both exceptional craftsmanship and historical significance. With its superior quality and distinctive characteristics, it promises a rich and satisfying tea-drinking experience. Proper brewing techniques will unlock its full potential, allowing enthusiasts to savor its complexity and lingering aftertaste. As a part of the esteemed "Bao Yan" series, this Mushroom Tuo is not only a fine tea but also a piece of tea heritage worth cherishing.

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