The famous Xiaguan factory, which is located in Dali, has been known for making Pu Erh in the form of tocha since 1902. In their opinion, it is due to this "nested" form that Pu Erh ripens properly.
Appearance
Tocha is densely pressed with a dull aroma with notes of smoke and dried fruits. The steamed leaf smells of the sweetness of flowers, citrus and tobacco.
Taste and aroma
The infusion is cloudy, golden. The taste from the first steeps is not obvious, there is minerality, recognizable dried fruitiness of dry-stored shengs, woodiness, smokiness. However, after one or two steeps, an incredible aftertaste sets in, giving off natural sweetness, fresh peas and sourness of rhubarb.
The tea reveals itself from steep to steep with all its richness and diversity. Perfect for both steeping and infusion. For steeping, we recommend taking 4-5 grams of tea per 100 ml of water, for infusion in a thermos — 4-5 grams per 1 liter. However, if you want to feel the pleasant bitterness of Xiaguan Sheng more vividly — take more, you will not regret it.