A kind of elegant domineering, Lincang Laobanzhang's reputation-Xigui single plant of ancient tree tea, in recent years, Xigui tea has become famous in the Pu'er tea circle, and is known as the first of the three bests of Bangdong, Lincang One of the Four Little Dragons, Lincang's Laobanzhang, the Fragrant Concubine in Pu'er Tea! A single plant of ancient trees in Xigui is Pu'er tea made by picking fresh leaves from a tree. A single plant means a finished tree. It is called the "pure material supreme" by the industry. The ability to make a single plant of tea first needs to meet the age of the tree. The characteristics are as small as 100 years. Only when the tea tree reaches a certain age can the contents of the tea be fully accumulated, and a single plant made of such raw materials will show excellent fragrant and strong flavor, rapid rejuvenation, rapid growth, and high foam resistance. The quality characteristics make the drinkers love it. This year, the old old tree and the single plant tea, carefully selected large old trees more than 100 years old, single tree finished products, the soup is like oil like honey, the heroic nectar fragrance is scattered everywhere, and the cup is fragrant. Long-lasting and sufficient, the spirit of the tea soup runs through the whole body. The old single-plant tea of the old trees also tests the skill of the tea maker. Because of the small amount and extra caution, it is only late to share. Now the time is just between the beautiful and not too heavy. , But it is light, the bitterness of Xinsheng tea is not obvious, and it is easier to eat.
No matter how beautiful the text is, it’s better to drink it by yourself. My website www.txs-tea.com has a limited sale, come and try! In 2021, a single old tree tea will be returned.
Xigui Manglu Mountain is located in the east of the Bangdong Village Committee in Linxiang District, Lincang City, 12 kilometers away from Bangdong Village.
The "Mianning County Chronicles" at the end of the Qing Dynasty and the beginning of the Republic of China recorded: "There are about 6,000 or 7,000 tea farmers in the county, and Bangdong Township is written by Mandeer and Xigui Youte. The color and taste of Mandeer tea is better than other tea-producing areas." The deer mentioned here is now called Manglu, and Xigui is now called Xigui.
In 1970, the village gathering movement was implemented, and the villagers on the Manglu Mountain moved to Xigui Village one after another. Since then, Xigui Village has refined 100 kilograms of Xigui tea and delivered it to the county every year. At that time, tea farmers called it "county committee tea", and the reason why the county chose Xigui tea as the tea for reception etiquette was all due to this.
Xigui tea is a large-leaf species in Bangdong. Because the local custom only picks spring tea and autumn tea every year, the tea trees are better protected and the tea quality is much better than other villages. Due to the beauty of the time and place, the quality of tea has always been excellent, and due to special factors such as geographical latitude, altitude, soil, climate, water source, ecological environment, tree age, cultivation methods, processing techniques and other special factors, it contains alkaloids, tea polyphenols, and vitamins. , Amino acids, aromatic substances, etc. are rich in content.
Xigui tea has a unique ecological environment, coupled with the maintenance of local tea farmers and many other elements, which creates the unique quality and taste of Xigui tea.
It is said that "good tea comes out of high mountains and clouds." The content of glutamic acid, aspartic acid, and cystine in tea from high altitude areas is higher.
However, Xigui Ancient Tea Garden is located in the middle of the mountain at an altitude of 900-1000 meters. It is the only high-latitude and low-altitude mountain in the first-line famous mountain to produce well-known good tea.
What is so good about Xigui tea?
Xigui tea, soup, the soup is light yellow and bright, the mouth is fragrant, without any odor, and the taste is sweet; the sweetness is more obvious after three infusions, the aroma is sharp, the cheeks and the bottom of the tongue produce fluid, and the tongue feels slightly astringent and melts. soon;
Four to six bubbles, the aroma is like blue, the fragrance of rock sugar gradually appears, the water quality is more viscous, the bitterness appears after heavy hand soaking, lighter and easy to melt; the color of the soup is almost unchanged after the seven bubbles, pure and thick, better, still slightly astringent, throat The rhyme is deep and the aftertaste is long; after ten soaking, the water gradually fades, the sweetness is slightly reduced, the sweetness is good, and the rock sugar flavor is still there.