销法沱xiāofǎ tuó
Tea passport
SKU · XIAGUAN-XIAOFA-TUO-CN
01 / Sensations
From the first impression to the smallest tasting note.
Intensity, balance and flavor notes
TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.
Flavor descriptors
No tasting notes are available for this tea yet.
Scores will appear after tasting. Descriptive notes are listed separately.
Choose a method and start with the parameters published for this tea.
Brewing
03 / Origin passport
04 / Tea care
05 / Tea encyclopedia
History, terroir and production — discover the tea in depth.
Read the full articleXiao Fa Tuo
Category: Not a 唛号 recipe, but a format (形制) and export line tied to a specific purpose and manufacturer; in catalogues, it is listed as a historical-market phenomenon rather than a "numbered" benchmark.
Yunnan large-leaf variety (云南大叶种 Yúnnán dàyèzhŏng) — the large-leaf subspecies of the tea plant Camellia sinensis var. assamica.
Origin: Xiaguan (下关), a historic tea hub in the south of Yunnan Province, in the Dali (大理) city area.
Type: Shu pu-erh (熟普), fermented pu-erh in tuo form.
The base raw material for Yunnan pu-erh — the large-leaf subspecies of the tea plant Camellia sinensis var. assamica, the Yunnan large-leaf variety (云南大叶种 Yúnnán dàyèzhŏng). The leaf of this subspecies is rich in extractive substances and polyphenols, which gives pu-erh its dense, "thick" infusion and good potential for wet fermentation.
Historically, the tuo form primarily used material of medium tenderness grade — not the highest tips grade, but also not coarse: a compromise between the aromatics of buds, the density of the infusion, and pressing stability. This "mid-level" tenderness of the raw material is one of the reasons why Xiāofǎ tuó is perceived as a solid everyday shu of the mid-range segment, rather than a premium "palace" (宫廷) category.
One or two short rinses to "awaken" the pressed fragment and wash away fermentation dust.
Near 100 °C — shu pu-erh appreciates boiling water.
The first ones are short (a few seconds), followed by a gradual increase in steeping time.
Teaware: A gaiwan or dense clay; clay further smooths out earthy tones.
Xiāofǎ tuó is a tuo, not a beeng (饼), and it is identified primarily by shape and Xiaguan origin, not by 唛号.
Different factory, different format (砖 vs. 沱).
Xiāofǎ tuó is made from medium-tenderness material and belongs to the mid-range segment, whereas gōngtíng is the highest tenderness grade (buds/most tender leaf).
This is a by-product of 渥堆 — self-agglomerated lumps, not a shaped tuo.
Product variant
These offers match the tea option you are viewing, including its harvest and packaging.
Offer information is currently unavailable.
Try againNo reviews yet. Tell us what you think of this tea.
Rate this tea and share your impressions. We review each submission before publishing it.
