Pu'erh Ripe Xigui 2019
Xigui Village, Lincang Prefecture, Yunnan
We are incredibly excited to share this phenomenal tea from the beautiful and highly acclaimed Xigui village of Lincang Prefecture.
The name of the village, Xigui 昔归, is poetic and graceful. The first character, xi (昔) loosely translates to former times or the past. The second character, gui (归), loosely translates to go back to, belong to, return to. The name evokes emotions of remembering the past times, feelings of belonging…of our childhood and adolescent years..
Xigui is a small, pristine village in Bangdong County of Lincang Prefecture with around 6000 inhabitants. It sits at 1000m elevation, on top of the almighty Lancang River, and at the foothill of Daxueshan 大雪山 (Big Snow Mountain). The uniqueness and remoteness of its geographical location is what makes Xigui pu'erh exceptionally special and immensely sought after.
Our Xigui comes from the family of Zhang Tianwen, whose family have been inhabitants of these mountains for generations. The trees, at 150-200 years old, grow on steep hills overlooking the valley and rivers beneath. The leaves from these trees are only harvested once in the spring and once in the autumn, with minimal human intervention in between harvesting seasons.
What makes this pu’erh ripe special is the leaves that are harvested from 200 years old arbor trees. It is highly uncommon and rare for a tea artisan to craft pu’erh ripe from leaves of old arbor trees. In Yunnan, tea leaves harvested from arbor trees are almost exclusively used to make pu’erh raw, as they fetch a higher price. The tea artisan Zhang Tianwen, wanted to make a pu’erh ripe using leaves from arbor trees, crafted and fermented with traditional techniques, because such a tea did not exist in the market. This pu’erh was fermented for 6 months in small batches, and aged for 9 months.
The result is a silky smooth and beautiful pu’erh ripe with the most elegant and rich ruby red liqor. Is is gentle yet full of life-force and body. The mouthfeel is deep and rich. It has distinct floral notes that fades into divine sweetness.
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The key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds.
|Steep time||10 - 60 sec|
|No. of infusions||10