Tea
SHENG PUER - 2014 Xi Gui
The 2014 Xi Gui Sheng Puer is a classic representative form a celebrated mountain in the Lincang tea terroir. As a result, this tea uses the Bang Dong Black Large-leaf tea trees - the core variety of Xi Gui tea which is known as "black pearl" of the Lincang tea terroir. It grows among the rocky crevices along the Lancang River, with stones as its backbone and clouds as its attire, developing a powerful tea character and a unique rocky terroir. Above all, with a water extract rate of 49.4%, it has become synonymous with richness in Puer tea. Above all, the tea has solid substance, a balance of strength and softness, and a natural character that reflects harmony with nature. Notably, after over 10 years of aging, it has entered a period well-suited for tasting, characterised by a harmonious balance of strength and gentleness, with a profound and lasting charm. The aroma is high and persistent and emerges as soon as the tea is infused. On the palate, it shows honey and orchid fragrances, with some partially transforming into a rock sugar-like sweetness and subtle woody hints. The aroma lingering in the empty serving is full-bodied. On the palate, liquor has golden and light red and clear, with an oily sheen. In fact, the overall flavour has thick and heavy flavour, high concentration. What's more, a slight astringency upon entry, especially for a stronger brew but it resolvers very quickly, followed immediately by a strong return of sweetness and salivation. It stands up to many infusions with subtle changes in favour profile with each steep. Notably, it retains the essential character of Xi Gui - intense Cha Qi (tea energy) and sharp, high fragrance - while gaining the mellowness and harmony bestowed by time: a mellow and supple liquor, and a deep, long-lasting throat resonance. What's more, origin: Xi Gui, Lincang county, Yunnan Province, China Elevation: around 600 meters Harvest and Process: harvested, processed and compressed in April 2017, it has be stored in a natural environment. BREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. Above all, rinse the Leaves: it is optional, but rinsing could help leave to open and release more balance character for the later brews. What's more, water to leaf buds ratio: 7g/150m; Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper flavour. Brewing time begin with 30 seconds for the first 5 brews, then increasing with each successive steep to your flavour.
About this product
The 2014 Xi Gui Sheng Puer is a classic representative form a celebrated mountain in the Lincang tea terroir. As a result, this tea uses the Bang Dong Black Large-leaf tea trees - the core variety of Xi Gui tea which is known as "black pearl" of the Lincang tea terroir. It grows among the rocky crevices along the Lancang River, with stones as its backbone and clouds as its attire, developing a powerful tea character and a unique rocky terroir. Above all, with a water extract rate of 49.4%, it has become synonymous with richness in Puer tea. Above all, the tea has solid substance, a balance of strength and softness, and a natural character that reflects harmony with nature. Notably, after over 10 years of aging, it has entered a period well-suited for tasting, characterised by a harmonious balance of strength and gentleness, with a profound and lasting charm. The aroma is high and persistent and emerges as soon as the tea is infused. On the palate, it shows honey and orchid fragrances, with some partially transforming into a rock sugar-like sweetness and subtle woody hints. The aroma lingering in the empty serving is full-bodied. On the palate, liquor has golden and light red and clear, with an oily sheen. In fact, the overall flavour has thick and heavy flavour, high concentration. What's more, a slight astringency upon entry, especially for a stronger brew but it resolvers very quickly, followed immediately by a strong return of sweetness and salivation. It stands up to many infusions with subtle changes in favour profile with each steep. Notably, it retains the essential character of Xi Gui - intense Cha Qi (tea energy) and sharp, high fragrance - while gaining the mellowness and harmony bestowed by time: a mellow and supple liquor, and a deep, long-lasting throat resonance. What's more, origin: Xi Gui, Lincang county, Yunnan Province, China Elevation: around 600 meters Harvest and Process: harvested, processed and compressed in April 2017, it has be stored in a natural environment. BREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. Above all, rinse the Leaves: it is optional, but rinsing could help leave to open and release more balance character for the later brews. What's more, water to leaf buds ratio: 7g/150m; Brewing Vessels: using porcelain Gaiwan for a better fragrance and Yixing clay teapot for a deeper flavour. Brewing time begin with 30 seconds for the first 5 brews, then increasing with each successive steep to your flavour.
