“XiaoFa” written as “销法” which means “Sell to France”. But in history, it has been sold to many other European countries like Germany, Italy, Spain, Luxembourg etc and some East Asian countries like South Korea etc.
It started from 1976 year from XiaGuan tea factory, and when it was exhibited in GuangZhou EXPO in 1976 year, it got good reputation from foreign customers and got orders from them. In 1979 year, French business man Fred Kemple became the general dealer of TuoCha. Under efforts from that generation, this tuo cha were sold to more and more individual customers from then on. And most people there took it as for weight losing and lowering blood sugar and pressure. Here, I still hope you can take it as a general puerh ripe tea for enjoyable drinking experience. Health diet habit will be more helpful for keeping your healthy in good condition.
At the beginning, it had another series number of 7663. The first “76” means the blend recipe was finally decided in 1976 year. The next “6” means main tea materials are around 6th grade. Generally puerh tea material of loose leaf also called MaoCha is separated into 11 levels or 12 levels from the most tiny bud of “GongTing宫廷”(Royal or Tribute) to “TeJi特级”(Special Grade) and then 1st to 10th grade which are mainly rough and large tea leaves and bold stems. But some tea factories have their own separation of only 11 grades till 9th grade like MengHai tea factory. Here grade mustn’t have relationship with goodness of tea materials but mainly the roughness of it. Bad tea leaf is bad then can’t be mixed into product so it has no position in this grade separation. The last number “3” means “XiaGuan Tea Factory” which was posited into 3th when all these tea factories belonged to national assets in the past. Like “1” means KunMing tea factory, “2” means MengHai tea factory and “4” means LiMing tea factory.
Individual product of “XiaoFa” has 100g tuo or 250g tuo. But ever of them is same on blend recipe and tea materials, so the quality is all the same. The package has two versions of paper boxed and simple wrapper. Also there is no difference with quality of them.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Brightness on tea liquid with red color.
Mellow and smooth mouth feeling. Light sweetness.
GuangZhou dry storage.