Xigui Gushu

This Xigui Pu-erh is made from the Manglu Mountain (忙麓山) variety, grown in Xigui Village, Bangdong. The region’s natural scenery is stunning, featuring typical red soils along the Lancang River and a rich subtropical monsoon forest with trees like Chinese Toon (红椿), Camphor (香樟), Large-Leaf Fig (大叶榕), Niulèba, wild olives, and wild mangoes. These diverse ecological conditions contribute to the unique character of Xigui Pu-erh.

8 Years of Storage in Yunnan

This particular batch was stored by teamaster Panda locally in Yunnan for eight years, allowing it to mature and develop deeper, more rounded flavors. During this natural aging, the tea gained complexity and balance, resulting in a refined and layered cup.

aroma of Xigui tea

When brewed, the liquor appears amber and clear. The initial infusions reveal a clean, sweet taste with an immediate, pleasant fragrance and no off flavors. From around the third infusion, the sweetness on the palate becomes more pronounced, and a high, penetrating aroma emerges. The cheeks and the underside of the tongue produce noticeable salivation, while the slight astringency on the tongue dissipates quickly.

By the fourth to sixth infusions, the floral quality becomes more orchid-like, and a subtle rock sugar sweetness appears. The texture grows thicker and more viscous. A stronger brew might bring out a gentle bitterness, but it resolves quickly. From the seventh infusion onward, the liquor remains consistently bright, with a fuller body and only a hint of astringency. The throat feel deepens, and the aftertaste lingers pleasantly. Even after ten infusions, a mild sweetness and a lingering rock sugar note can still be detected, though the liquor naturally lightens.

Ancient Tea Trees

In Xigui, many tea trees grow scattered within the forest and are around 200 years old, with some trunks measuring 60–110 cm in circumference. Historical records, such as the late Qing and early Republican era Mian Ning Gazetteer, describe this area (historically called “锡规,” now romanized als “Xigui”) as one of the most notable tea-producing regions in Bangdong Township alongside Manglu (忙麓). At that time, local teas were praised for their superior cha qi and taste, qualities still evident in Xigui Pu-erh today.

Harvest: Spring 2017
Pressed: 2017
Typ: Sheng
Aroma: Spicy, a lot Cha Qi and sweet finish
Terroir: Xigui, Lincang Prefecture, Yunnan, China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way
Tip: This Xugui tea is ideal to mature a few more years