One of the most famous blend made by Xiaguan Tea Factory.

Created in 1986.

Tea was tightly pressed by machine. That’s why those cakes are called “iron cake” (tie bing).

Almost 20 years of natural storage in warm and humid climate of Malaysia.

And this tea is still punchy and strong!

It’s rather not a tea for pu-erh beginners. Bitterness can bee too much for newbies.

When tasting this tea we find here everything we can call “old school” pu-erh style – smoke, pine resin, camphor, cooling menthol like notes and even roasted sesame seeds (in later infustions).

Only samples available. One per order.

Origin:  Yunnan, China.

Vintage/Harvest: 2003

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: unknown


Temperature of water and amount of leaves: 100 C 5-6g/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 5-10 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. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 30 g


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