Perfect example of Malaysian storage… Tea was stored for almost 20 year in big Yixing jars in Kuala Lumpur. Slow and stable maturation made this tea so amazing. 1998 Xiaguan Jia Ji Tuo is very rich and balanced with pleasant notes of sandal wood, hay and camphor. Pure elegance. Sweet aftertaste.



Temperature of water and amount of leaves: 100 C 6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 10s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 100 g


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