Using tea materials from both Ban Zhang (班章)and Bing Dao (冰岛) tea region. Ban Zhang is from Bulang mountain, Banna tea region where the tea is famous for the strong taste with obvious bitterness, astringency, good Huigan, saliva producing, lingering aftertaste and potentiality on aging in future. Bing Dao is from Lin Cang tea region where the tea has sweetness, thick tastes, great Huigan and saliva producing too.
Long, strong and fat tea threads with great aroma and appearance.
Relative looseness in whole cake.
Thick floral fragrance.
Honey mixed with orchid flavor from cold cup.
Orange yellow tea liquor color with brightness.
Rich tastes with variations in mouth.
First few infusions have more thick taste and strong tea flavor. Fast Huigan (returning sweetness) and saliva producing.
After coming infusions have richness, smoothness and refreshing taste. Fragrance well mixed into tea water.
Last infusions have both strength, resilience and softness with lingering flavor.
Well recommended for improving tea experience.
Guangzhou natural storage.
In a certain period of around the middle of last century, all Puerh tea products were produced with trademark of CNNP and due to the poor condition of wrapper printing, there was only red one color and one trademark. It got this nick name which means "Red Mark".
Xiaguan tea factory put much effort to produce this tea nowadays as commemoration to both that period, that well known tea lineups and their 80 years anniversary.
I've been enjoying Xiaguan high quality blends a lot lately. I'm very curious to see how this material will age. Right now, you can feel how potent the tea is, but, at the same time, is floral, sweet and thick. The blend is very well done and adds a nice bite to the tea. Tea cake is very compressed, a bit hard to not break any leaves but very high quality overall.