2011 Xiaguan FT Zi Yun Hao Iron Cake — Guangdong-Stored Raw Pu-erh

2011 Xiaguan FT Zi Yun Hao is a special-production iron cake made from bud-rich Yunnan large-leaf spring sun-dried tea material. Traditional Xiaguan pressing creates a firm, tightly compressed cake with visible golden tips and silvery down.

Stored throughout in well-managed Guangdong natural storage, it reflects the warmer, relatively humid market-storage style associated with Guangdong and Dongguan. This has encouraged a rounded, mature palate and deeper liquor color compared with cooler, drier Kunming storage. Guangdong natural storage is not the same as deliberately humidified wet storage. The supplied tasting profile is clean and open, without stuffy warehouse notes or musty, mold-like odors.

Honeyed floral-fruit aromas merge with mellow woody aged fragrance, retaining Zi Yun Hao's high-aroma foundation. The clear orange-red liquor is full, rounded and silky. Youthful green sharpness and bitterness have softened, with sustained sweetness, a mouthwatering finish and a long throat finish.

A mid-aged raw pu-erh for those who enjoy mellow Guangdong-stored tea and prefer to drink it now rather than wait through further long aging.

The iron cake is tightly compressed. Use a suitable pu-erh pick or tea tongs to loosen small pieces carefully; never force it apart with bare hands. Keep tools pointed away from hands and body.

After arrival, store in a dry, odor-free environment away from sunlight and excess humidity.

Name: 2011 Xiaguan FT Zi Yun Hao (紫云号), special-production iron cake
Category: Yunnan raw pu-erh / sheng pu-erh
Year: 2011
Material: Bud-rich Yunnan large-leaf spring sun-dried tea
Compression: Traditional Xiaguan tightly compressed iron cake
Dry Leaf: Clearly defined leaves, golden tips and silvery down, with an oily sheen
Storage: Well-managed Guangdong natural storage throughout; Guangdong/Dongguan market-storage style
Storage Character: Clean and open, without stuffy warehouse notes or musty, mold-like odors; not described as wet storage
Aroma: Honey, sweet flowers and fruit, integrated with mellow woody aged notes
Liquor: Clear orange-red; full, rounded and silky
Finish: Sustained sweet return, mouthwatering character and a long throat finish
Brewing: 7–8g; 98–100°C; first three infusions 5–10 seconds
Safety: Use a pu-erh pick or tea tongs to loosen the tightly compressed cake; do not force apart with bare hands.

Opening the cake:
This iron cake is tightly compressed. Use a suitable pu-erh pick or tea tongs to loosen small pieces carefully. Do not force it apart with bare hands.
Work on a stable surface, keeping tools pointed away from hands and body.

Gongfu brewing:
Leaf: 7–8g.
Teaware: Gaiwan preferred; adjust water volume to taste.
Water: 98–100°C.
Warm the gaiwan before adding the tea.
First three infusions: Approximately 5–10 seconds each; decant fully.
Later infusions: Extend gradually as the leaves open and the flavor softens.
More than ten infusions may be possible, depending on leaf-to-water ratio and preferred strength.

Storage after arrival:
Keep in a dry, odor-free environment away from direct sunlight and excess humidity to slow further transformation. Avoid damp storage and sealed humid conditions.