The Xigui region is located in the eastern part of Lincang (临沧, líncāng) city in the western part of Yunnan Province in southwest China and is famous for its ancient tea trees. The special feature of puer tea "gushu" (from ancient trees) is its high quality, unique taste and individual aroma, which only improves with time, like cognac or wine. For tea with a regional name, such as "tea of the Xigui region", terroir is very important - the features of the microclimate and microsoil. The leaves of tea trees are collected by hand and processed using traditional technology, which includes fermentation and drying.
Sheng Puer also has many beneficial properties, such as improving digestion, lowering cholesterol, and boosting immunity. All this makes Puer tea from ancient trees one of the most valuable and expensive types of tea in the world.
The aroma is deep and strong, reminiscent of ripe apricots, blackcurrant leaves, fruit syrup and plum jam. During tea drinking, notes of candied orange, the aroma of ripe melon and mango, tangerines and the juicy sourness of gooseberry jam appear.
After tea, the chahai leaves behind a persistent aroma of fruits and flowers with a light tobacco note that adds depth to the taste. And the taste itself resembles delicate pear jam and red apple puree with a slight sourness of fresh sorrel and a long, sweet aftertaste.
This pu-erh has the quality of "Gan Yun Tian Zhi" (Chinese: 甘韵甜质, pinyin: gān yùn tián zhì), which means that the tea has the ability to give a pleasant aftertaste 3-5 minutes after you pour a cup of tea. After 5 minutes, the initial bitterness gives way to a long-lasting sweetness with honey-fruity notes.
The aroma when warmed up with breath is melodic, fragrant, slightly spicy with candy, fruity and floral nuances.
The tea leaf releases a large amount of foam when washed, this is a sign of the quality of tea from centuries-old trees. After washing, the aroma intensifies, warm, deep, strong tones come to the fore, homemade cookies and spring primroses are felt.
The taste of the brewed tea is strong, rich, with a clear bitterness in the foreground (which is typical for leaves from wild trees aged 300 years), with fragrant floral nuances. Gooseberry and blackcurrant leaves are read.
This puer has the quality of "Gan Yun Tian Zhi" (Chinese: 甘韵甜质), which means that the tea has the ability to give a pleasant aftertaste 3-5 minutes after you pour a cup of tea. After 5 minutes, the initial bitterness is replaced by a long-lasting sweetness with honey-fruity notes.
You should be careful when brewing this puer! You don't need to put a lot of dry tea leaves, it is enough to take 5 grams per 100 ml. Firstly, this way the tea will not be too bitter and tart, secondly, the quality of this puer allows you to make more infusions with less brewing. Use water with a temperature of no more than 90°C, when brewing try not to scald the tea leaves, because they are still young and tender.
Right from the first cup, a strong tea effect sets in. The most powerful concentration, instant sobering up and clarity of thoughts, improved mood, a change in outlook on life. Tea makes you do something and gives you vital energy.
Sheng puer 2021 "Siguigushu" Long-lived trees from Sigui are a worthy tea with a large and increased potential for aging. The years will transform it for the better beyond recognition.
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Name in Chinese
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昔归古树 |
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Pinyin
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xīguī gǔshù |
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Translation
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Long-lived trees from Sigui |
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Country
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China |
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District
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Lincang Urban District (临沧, líncāng) |
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Provinces
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Yunnan (云南) |
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Habitat
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Сигуй (昔归, xīguī) |
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Type of tea raw material
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Ancient trees (over 500 years old) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
