EN
Xigui (昔归, Xīguī) is one of the best-known pu-erh regions of Yunnan. This 2014 sheng pu-erh "Xigui Trees" was made by the Kaishunhao (开顺号) brand and pressed into a 250 g cake.
The leaves were picked and pressed in 2014, so the tea is now more than ten years old. Over that time it has become softer and more harmonious while keeping the lightness and freshness of a good sheng.
Characteristics
- Type: sheng pu-erh (green pu-erh)
- Brand: Kaishunhao
- Region: Xigui, Yunnan, China
- Year of harvest and pressing: 2014
- Form: cake (bing cha), 250 g
- Flavor: honey, fresh fruit, herbal freshness
Aroma and Taste
Dry leaf: dark green leaf with silvery buds, tightly pressed; the scent of honey, herbs and light fruity sweetness.
Infusion: clear, pale yellow and delicate; notes of honey, fresh fruit and herbs, with a light woodiness toward the end.
Aftertaste: long and slightly sweet, with floral shades.
Why You'll Love It
A refreshing tea for afternoon tea, easy conversation or a pause with a book. The flavor is not pushy, and the aroma unfolds gradually from infusion to infusion. A good choice if you want to try an aged sheng without too heavy a character.
How to Brew
Gongfu brewing (short infusions)
- Leaf: 6–7 g per 120–150 ml gaiwan
- Water: 85–90 °C
- Short rinse of 3–5 s
- First infusions 10–15 s, then gradually increase the time
Western-style brewing (teapot)
- Leaf: about 3 g per 200 ml of water
- Water: 85–90 °C
- Steep for 2–3 min
Storage
Store in a dry, cool place, away from direct light and strong odors, in paper or a closed box without fully sealing it.