Xiao Tuo Cha (小沱茶)
archetype: Pebble in the river
A small pebble worn smooth by the river: an even earthy sweetness, a handy pocket depth.
History
Tuo Cha — 'a bird's nest' — is a traditional shape of pressed puer that appeared in Yunnan in the 19th century. 'Xiao' means small: each tuo weighs 5–7 g, pressed into the form of a little nest. Convenient — one tuo for one brew. Made from both shu and sheng; the most common 'xiao tuo cha' is a shu mini-tuo from the Menghai, Xiaguan and Lincang factories. It appeared as a 'travelling' format for caravans on the Tea Horse Road.
Terroir
The best 'xiao tuo' come from the Menghai and Xiaguan factories: a steady quality, a stable profile, good ageing.
Leaf
dark wood, dried fruit, a soft earth, a quiet sweetness long, even, without sharpness; the aftertaste — a warm echo in the chest
Properties
rich in fermentation products; helps metabolism, easily digested, good after a meal even, soft; felt as 'a warm palm' on the belly low to moderate (20–35 mg)
Brewing ritual
a 110 ml gaiwan; 100 °C; 5 g / 110 ml. 10s — the first even sip: wood, earth; 12s — the peak: dried fruit, a soft sweetness; 16s — a long calm note; 25s — the finale — a warm echo of the river; 45s — a late earth trail.
When to drink
day. autumn, winter, shoulder seasons. on the road, in the office, for an everyday tea