Lao Cha brewed Raw Pu-erh from Xi Gui. The fragrance filled the air – first orchids, then honey. In the cup, the tea was bright and clean: peach, a little green apple, more honey underneath. After swallowing, a cool mineral sensation spread through the mouth and lingered for a long time.
Tea Master and his young disciple sipped in silence. Lao Cha finally spoke. “Some teas need a story. This one speaks for itself.”
This Sheng Pu-erh comes from Manglu Mountain in Xi Gui (昔归), in the Bangdong area of Lincang. Xi Gui is one of the best-known names in the world of Lincang tea. Unlike other famous mountain teas in Yunnan, Xi Gui is not especially high in elevation – the tea gardens here sit at around 750–900 meters, close to the Lancang River. However, constant river mist, diffused light, and rocky, well-draining red soil rich in minerals give Xi Gui tea its unique and distinct character.
The leaf material here comes from the local willow-leaf tea trees that Xi Gui is known for (柳叶种 – Bangdong willow-leaf varietal). The dry leaf is distinctive: slender, dark, and oily, with a shape that tends to be narrower and finer than many other Yunnan teas.
Once hit with hot water, the aroma rises quickly and cannot be contained in a gaiwan. Xi Gui is famous for its orchid fragrance. Underneath it, there’s a deeper mountain character, honeyed sweetness, and peach notes.
The liquor of this tea is bright, of golden hue, with full body and a smooth, flowing texture. Xi Gui has a reputation for strength, but not in a blunt way. The tea energy (茶气 – Cha Qi) is strong and steady, the bitterness is minimal, and the Hui Gan (回甘 – Returning Sweetness) arrives quickly. There’s also that particular cooling sensation in the throat, Liang Yun (凉韵 – Cool Rhyme) associated with Xi Gui teas – clean, mineral freshness that lingers for a long time after the sip.
This tea is crafted by our new friend, Yana Zhang, who has chosen to focus on producing well-balanced Xi Gui tea rather than chasing volume or trends. Her approach is simple: avoid overharvesting and let the tea grow and express itself naturally. Xi Gui Sheng Pu-erh does not need much help. When the material is good, it speaks for itself.
Connoisseurs call Xi Gui Sheng Pu-erh "Lincang's Lao Ban Zhang" for the force of its Cha Qi, and compare it with Bingdao for its sweetness. Xi Gui and Bing Dao are known as the “Two Great Heroes of Lincang”. Have a cup of this tea, and you will understand why.
Brewing guidelines:
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212℉ / 100℃
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1 g per 70-100 ml
3-5 min -
1 g per 20 ml5 sec + 5 sec for each subsequent infusion