What happens when you age an iconic pu er (Xiaguan Ma Bei Tuo) in old school baskets? Ma Bei Tuo is one of the most famous formulas from one of the largest pu er tea producers in China. It is usually sold in 100g 'tuo' (沱) the iconic mushroom cap shaped pieces that have made Xiaguan famous. The recipe includes a proprietary mix of big leaf, sun dried pu er leaves that are aged 3 - 6 years before being blended and pressed. In the late Qing dynasty, these bamboo baskets were a very common way to transport leaves across the Tea Horse Road (茶马古道). Xiaguan recreated this really cool product with special editions in 2005 and 2014; the vast majority were sold very quickly to collectors. If you'd like to try some of this very rare stuff, please find it here. About Xiaguan Tuo Cha Founded in 1902, Xiaguan is a company with a rich history, including caravans from Yunnan to Tibet and a leading part in the development of 'cooked' Pu Er in the 1970s. Experience: Xiaguan's trademark campfire notes, pleasant camphor aroma, lingering aftertaste. It does feel older than equivalent 'tuo'. Origin: Dali, Yunnan, China (25.6°N 100.2°E) Blending & Packaging: 2007, using a blend of leaves from the previous 4 years.
