When one has reached a certain level in the appreciation of tea, they will increasingly feel that only the tea from the mountain slopes they have personally visited and the tea products they have carefully selected can satisfy their ever-more-discerning taste buds. During the tea-hunting trip in Yunnan in 2016, Tongxin She Teahouse had a special "selfish intention". We specially commissioned a batch of "Xigui Ancient Tree Raw Pu'er Tea", which is made from pure ancient tree materials. The quantity is scarce, but the quality is outstanding. Only after we found it truly to our taste did we happily share it with all tea enthusiasts.
Anyone who knows about tea understands the great significance behind the words "Xigui Ancient Tree Pure Material". Among all the Pu'er tea-producing areas, Xigui can be regarded as one of the top mountain tea-growing regions. Xigui belongs to Bangdong Township, Lincang. Its geographical location is unique, adjacent to the Great Snow Mountain and close to the Lancang River. It is shrouded in clouds and mist all day long, like a fairyland, a paradise with an otherworldly charm. The overall altitude of Xigui Village is between 700 and 900 meters. It is a rare exception among the famous mountains in Yunnan, where high latitude and low altitude produce excellent tea.
The pure materials from ancient trees are particularly precious. Ancient tree tea not only has a higher value in terms of taste but also has predictable potential for later transformation. Some tea lovers compare Xigui tea to "Bangzhang in Lincang", but this is only half right. The unique charm of Xigui tea lies in its perfect combination of masculinity and tenderness. When you first take a sip, the tea flavor is strong and powerful, giving a refreshing and domineering sensation. Later, it turns sweet and soft, and there is a cool, rock sugar-like sweetness at the bottom of the tongue. The long-lasting orchid fragrance lingers from the moment you smell the dry tea until the aftertaste, leaving you with an endless sense of satisfaction.
For tea from such top-notch mountain tea-growing regions, Tongxin She Teahouse has always been very cautious. After much consideration and based on years of tea-hunting and tea-tasting experience, we customized this batch of Xigui raw Pu'er tea for the first time. The tea cakes are lightly pressed. When you uncover the cotton paper, the dry tea strips are plump and full, with silver hairs clearly visible, and there is a faint floral and honey aroma. When brewing with boiling water, you need to let the tea steep for a while to allow the tea leaves to fully soak and expand. Then, the fresh fragrance of the tea leaves and the floral and honey aroma emerge in succession, with rich layers. The fragrance of the cooled cup is delicate and long-lasting.
The tea soup is apricot-yellow and bright, with numerous tea hairs. When you take a sip, you can feel the fragrance in the tea soup. The taste is refreshing, mellow, and soft, with a long-lasting aftertaste. At first, you can taste the domineering flavor of Xigui. The tea soup is vivid, full, and the tea aroma is bold. When you taste it carefully, the soft and sweet flavor becomes more prominent, delicate and smooth, showing the unique charm of ancient tree tea. It can be said that it combines "dominance and sweetness", showing a style of both masculinity and tenderness.
It is worth mentioning that this tea is the spring tea of 2016 and has been stored in our teahouse for 9 years. Seasoned tea connoisseurs strongly recommend buying one barrel and one cake, drinking some while storing the rest, and slowly experiencing the later transformation of the tea over time.
Brewing Tips:
Tea set: Use a 120ml gaiwan.
Tea quantity: 5g is sufficient.
Water: Pure water or mountain spring water is the best choice.
Water temperature: Boiling water at 100°C is required.
Brewing: Steep for 10 seconds for the first infusion, and you can drink it directly after the tea leaves are fully expanded; then you can infuse and pour out the tea quickly. This tea is very durable for multiple infusions and can be brewed more than 15 times.