2008 Xiaguan "Jinse 8100"

This cake is evidence that I went temporarily crazy with my Xiaguan last year. It's all over Taobao like a rash, where it costs next-to-nothing, like Haiwan's "Laotongzhi", and like the 2009 CNNP releases (which I maintain is where modern maocha goes to die).

Thankfully, it's just a single cake, and it didn't cost a huge amount. I have definitely learnt a lesson.

Jinse 8100: where be the gold?!

Yunnan Sourcing notes that this recipe was first seen in 2007 as a 250g tuocha, and that this is its first incarnation as bingcha. It is made from spring 2006 and 2007 maocha. It's wise to be wary of new recipes created during the pu'er bubble.

As you can see from the photograph above, it's heavily compressed. The leaves look rather nice, being small and they're not too dark.

This may come as a shock to you, but this Xiaguan cake has a smoky character of dark tobacco. Who would have thought! I am finding it increasingly hard to separate out the various Xiaguan profiles, as they cover the full spectrum from "light tobacco" to "dark tobacco", with more or less floral/sweet/fruity character in each range.

It's decent enough for its rock-bottom price, and I don't want to over-analyse something that is clearly disposable and humble. It is sweet, with some straw, and plenty of the usual smoky tobacco at the finish. In this price-range, I'd stick to the standard Dayi recipes, but that's just me. This has its sweet, tobacco charms, but does not leave the realm of the simple.

I really need to stop buying Xiaguan specials for a few years - perhaps a few of the traditional untreated tuocha will be the exception.

Many thanks to RJo'C and Jamus for samples of this cake.