There comes a time in the life of every tea when it needs words—descriptions that attempt to capture its aroma, flavor, and mouthfeel. By translating these sensory experiences into language and imagery, we hope to convey some of the complex characteristics of the tea, allowing you to make a more informed decision about your purchase.

What’s interesting about puer? A single 5- or 6-gram session can yield up to 16 infusions. That means any tasting note or image we create represents only a snapshot—one moment in the tea’s evolving journey. Even so, we try our best to convey what it offers, both visually and verbally. Today, in my ongoing quest to be the best tea guide I can be, I’m cupping the 2004 Xia Guan FT 8653 3+1.

This tea is truly remarkable. One of my finest finds of 2024, I decided to double down in 2025 and invest in a bit more so I could share this discovery with you. Is it extraordinary? That’s a different question altogether. But what’s certain is that this tea holds its own. It opens a window into what tea can be—a glimpse into the potential of raw material plus time.

This particular puer has been stored in Taiwan since 2004, meaning it has undergone Taiwan time—a unique aging process shaped by Taiwan’s humidity, temperature, and microorganism-rich air. Just as Eugene, Oregon, is known for its high pollen content, Taiwan’s air carries something special that influences the way puer tea ages. I don’t know exactly what it is, but I do know that ideal puer storage is more than just humidity and heat—it’s the unseen elements that make the difference.

Aroma and Flavor

This is the kind of tea that pairs beautifully with dark chocolate—trust me, I’ve tested it.

On the nose, it presents old wood, aged cabinetry, barnyard musk, something sour, salt, smoke, and pine—almost like something charred. There’s also a hint of fresh rain and wet dough.

The first sip is medicinal, slightly bitter, and somewhat sandy in texture—perhaps a remnant of smoke that has softened over the years. Then, the tea begins to evolve. The mid-palate brings out deep, earthy sweetness with flavors of roasted parsnips, carrots, and other root vegetables. This transforms into something fermented, like aged mango. The finish is long, elevating, and cooling—almost menthol-like, with a slight sourness that lingers.

There’s something bittersweet about this tea, a feeling of time gone by—the effort it takes to reach a good moment. A good time is never just a good time; it takes planning, preparation, and intention. This tea embodies that journey.

One thing I love about puer is that it always leaves me wondering—what the heck is going on? It’s an experience, a journey of the senses. But one thing is clear: this tea is an indulgence. Its flavors are rich, unique, and undeniably rare.