{"product_id":"xiaguan-8653-t8653-aged-raw-pu-er-tea","title":"Xiaguan Classic 8653 and T-8653 | 2010, 2013, 2014  Aged Raw Pu Er","description":"\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eOne recipe. Five aged Xiaguan cakes.\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e8653 is one of Xiaguan’s best-known raw Pu Er recipes. It is strong, smoky and built to age. These cakes are a great introduction to aged Pu Er from one of China's most important (and very large) producers. They are also affordable enough to compare different years and pressing styles.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThese are Xiaguan 8653 raw Pu Er cakes from 2010, 2013 and 2014. All five cakes weigh 357 g. They have been dry-aged in Vancouver since 2016.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eChoose from:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2010 FTT8653-10 Iron Cake\u003c\/li\u003e\n\u003cli\u003e2013 P8653 Cake\u003c\/li\u003e\n\u003cli\u003e2013 T8653 Iron Cake\u003c\/li\u003e\n\u003cli\u003e2014 P8653 Cake\u003c\/li\u003e\n\u003cli\u003e2014 T8653 Iron Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003e \u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e Xiaguan Tuocha\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTea type:\u003c\/b\u003e\u003c\/span\u003e Raw Pu Er (Sheng)\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eOrigin:\u003c\/b\u003e\u003c\/span\u003e Dali, Yunnan, China\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eMaterial:\u003c\/b\u003e\u003c\/span\u003e Yunnan large-leaf, sun-dried tea\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eCake weight:\u003c\/b\u003e\u003c\/span\u003e 357 g\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eProduction years:\u003c\/b\u003e\u003c\/span\u003e 2010, 2013 and 2014\u003cbr\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eO5 storage:\u003c\/b\u003e\u003c\/span\u003e Dry-aged in Vancouver since 2016\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat does it taste like?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e8653 has a classic Xiaguan profile.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eExpect smoke, dry wood, herbs and a firm structure. There can be some bitterness and astringency, followed by a lasting sweetness. The smoke usually becomes softer and better integrated as the tea ages.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eEach cake is different. The year, compression and storage all affect the cup.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe P8653 cakes are less tightly pressed. They open more quickly in the teapot and are generally easier to drink now.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe T8653 iron cakes are much tighter. They develop more slowly and retain more of their original strength. They are a good choice for long-term storage.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhich cake should I choose?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e2010 FTT8653-10 Iron Cake\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eThe oldest cake in this group.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis was commissioned by Feitai, a respected Taiwanese tea company with a long history of ordering special Xiaguan productions. It is tightly compressed and has had the longest time to age.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose this cake for the Feitai commission, the extra age and its value as a collector’s tea.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e2013 P8653 Cake\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eA conventionally pressed cake with more space between the leaves.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eIt is easier to break apart than an iron cake and begins to open more quickly during brewing.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose this cake for drinking now or as a first introduction to the 8653 recipe.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e2013 T8653 Iron Cake\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eThe same production year as the 2013 P8653, but pressed much more tightly.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis is an excellent way to compare the effect of compression. The iron cake is firmer, slower to open and likely to develop more gradually.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose both 2013 cakes for a useful side-by-side tasting.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e2014 P8653 Cake\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eA younger example in the more open, conventional pressing.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose this cake for easier brewing and a slightly younger expression of the recipe.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e2014 T8653 Iron Cake\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eA younger, tightly compressed iron cake.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose this one if you want to store a classic Xiaguan iron cake for the future while also following how it changes over time.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat do 8653, T8653 and FTT8653 mean?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eThe standard reading is \u003cspan class=\"s1\"\u003e\u003cb\u003e86–5–3\u003c\/b\u003e\u003c\/span\u003e:\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003e86\u003c\/b\u003e means the recipe or production process was established in 1986.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003e5\u003c\/b\u003e refers to the approximate composite grade of the tea material. It does not mean that every leaf is grade five. Factory recipes combine different leaf grades to create structure, flavour and aging potential.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003e3\u003c\/b\u003e is the historical factory number associated with Xiaguan Tea Factory.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eXiaguan’s own product archive describes 8653 as a raw cake made according to its 1986 process.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eT8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p5\"\u003eThe \u003cspan class=\"s1\"\u003e\u003cb\u003eT\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e refers to \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003ci\u003etie bing\u003c\/i\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e: an iron cake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAn iron cake is compressed under very high pressure. It is flatter and harder than a conventionally pressed cake. It can take more work to break apart, but the tight compression protects the interior and slows its development.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eP8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003eOn this page, we use \u003cspan class=\"s1\"\u003e\u003cb\u003eP8653\u003c\/b\u003e\u003c\/span\u003e for the conventionally pressed \u003cspan class=\"s1\"\u003e\u003ci\u003epao bing\u003c\/i\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eIt is not as tight as an iron cake. Air and humidity can move through the cake more easily, so it generally develops faster and opens more readily when brewed.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFTT8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eFT\u003c\/b\u003e identifies a production commissioned by Feitai.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe final \u003cspan class=\"s1\"\u003e\u003cb\u003eT\u003c\/b\u003e\u003c\/span\u003e identifies it as an iron cake. The 2010 FTT8653-10 offered here is therefore a Feitai-commissioned 8653 iron cake from 2010.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe story of Xiaguan 8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003eThe original 8653 was produced in 1986 for a Japanese customer.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAccording to Chinese accounts of the production, the order was cancelled before export. A large quantity of tea remained in a warehouse in Shenzhen. At the time, there was little demand for it.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe cakes stayed in storage for years. They later entered the Hong Kong and southern Chinese tea markets, where collectors began to pay attention to their strength and aging potential.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThat first production helped establish 8653 as one of Xiaguan’s reference recipes.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eXiaguan has produced later versions under the same recipe number. This does not mean that every 8653 is identical. Raw material, blending, pressing and storage vary between batches.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe number connects them to the same basic recipe and production tradition.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhy compression matters\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003eCompression has a major effect on the way Pu Er ages.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eA conventionally pressed cake has small spaces between the leaves. This allows it to respond more quickly to its storage environment.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAn iron cake has very little space between the leaves. The centre of the cake changes slowly. Smoke, bitterness and structure can remain for many years.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eNeither style is automatically better.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose a P8653 if you want a cake that is easier to break and more open now.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eChoose a T8653 if you enjoy firm, tightly pressed tea or want to follow its development over a longer period.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eancouver dry storage\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003eThese O5 cakes have been stored in Vancouver since 2016.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eVancouver storage is relatively cool and dry compared with traditional Pu Er storage in Hong Kong, Guangzhou or Taiwan. The tea develops more slowly and retains more of its original structure.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe result is aged tea that still has energy, smoke and room to develop.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAging potential\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e8653 has a strong record as a tea for long-term storage.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eFor perspective, the good folks at Yunnan Sourcing offer a 2001 T8653 iron cake that was listed above C$650 when we last checked. It is a useful example of what can happen to the market value of a respected recipe after decades of aging.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003ePrice is never guaranteed. Storage condition, authenticity, vintage and demand all matter. Still, the older cake shows why collectors continue to put away younger 8653 iron cakes.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eHow to brew Xiaguan 8653\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p5\"\u003e\u003cb\u003eTea:\u003c\/b\u003e\u003cspan class=\"s2\"\u003e 7 g\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWater:\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e 100 ml\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTemperature:\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e Full boil\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRinse:\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e One rinse\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFirst infusion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e About 10 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eUse a Pu Er pick to separate a broad piece of the cake. Try not to turn the leaves into dust.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eIron cakes can be slow to open. After rinsing, let the wet leaves rest for 30 to 60 seconds before the first infusion.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eKeep the first infusions short. Add time as the leaves open.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eDo not judge a tightly compressed cake from its first cup. T8653 often needs several infusions before it shows its full character.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eHow to store it\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p4\"\u003eKeep the cake away from:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrong smells\u003c\/li\u003e\n\u003cli\u003eDirect sunlight\u003c\/li\u003e\n\u003cli\u003eExcessive heat\u003c\/li\u003e\n\u003cli\u003eVery damp conditions\u003c\/li\u003e\n\u003cli\u003eLarge changes in temperature or humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003eDo not refrigerate it.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eKeep it in its paper wrapper, inside a clean Pu Er storage box or other odour-free space.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAbout Xiaguan Tuocha\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003eXiaguan began in 1902 and is based in Dali, Yunnan.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe company is especially known for compressed Pu Er: tuocha, bricks, traditional cakes and iron cakes. Its teas often have a clear house style—strong compression, smoke, firm structure and good aging potential.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e8653 is one of the clearest examples of that style.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFurther reading\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/mp.weixin.qq.com\/s\/6OZUJTjr_uOa8kBdEHbCOA\"\u003eRead the article from Xiaguan’s Beijing flagship store about the history of 8653.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/yunnansourcing.com\/en-ca\/products\/2001-xiaguan-8653-iron-cake-raw-pu-erh-tea\"\u003eSee Yunnan Sourcing’s 2001 Xiaguan 8653 Iron Cake.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eExplore more from O5:\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/www.o5tea.com\/collections\/xiaguan-tuo-cha\"\u003eXiaguan Tuo Cha\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/www.o5tea.com\/collections\/pu-er\"\u003ePu Er Tea\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003ca href=\"https:\/\/www.o5tea.com\/collections\/aged-collected\"\u003eAged \u0026amp; Collected Tea\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/mp.weixin.qq.com\/s\/6OZUJTjr_uOa8kBdEHbCOA\"\u003eRead the article from Xiaguan’s Beijing flagship store about the history of 8653.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003ca href=\"https:\/\/yunnansourcing.com\/en-ca\/products\/2001-xiaguan-8653-iron-cake-raw-pu-erh-tea\"\u003eSee Yunnan Sourcing’s 2001 Xiaguan 8653 Iron Cake.\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003c\/div\u003e","brand":"Xiaguan Tuo Cha","offers":[{"title":"2010 FTT8653-10 357g Iron Cake","offer_id":51361385152823,"sku":null,"price":85.0,"currency_code":"CAD","in_stock":true},{"title":"2013 P8653 357g Cake","offer_id":51361322107191,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true},{"title":"2013 T8653 357g Iron Cake","offer_id":51361322631479,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true},{"title":"2014 P8653 357g Cake","offer_id":51361203257655,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true},{"title":"2014 T8653 357g Iron Cake","offer_id":51361321615671,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_2046.jpg?v=1763504153","url":"https:\/\/www.o5tea.com\/products\/xiaguan-8653-t8653-aged-raw-pu-er-tea","provider":"O5 RARE TEA BAR","version":"1.0","type":"link"}