Xigui / 昔归 comes from Bangdong in Lincang, specifically Manglu Mountain near the Lancang River. While it may not be as widely known as regions like Bingdao or Yiwu, among experienced puerh drinkers, Xigui holds a reputation. It’s known for a rare balance of strength, elegance, texture, and clarity that’s difficult to find elsewhere in Yunnan.
This is a Dashu / 大树 tea, meaning it comes from older, larger arbor-style trees. While not strictly “ancient tree,” dashu material typically offers better depth than plantation tea, with a thicker body, stronger returning sweetness, more layered bitterness, and longer endurance across infusions.
It is also an autumn harvest, which gives it a different expression compared to spring Xigui. While spring teas tend to be thicker and more powerful, this autumn pick leans more aromatic, softer, sweeter, and easier to approach. If you’re looking for a more delicate and refined side of Xigui, this is it.
This tea comes from a small farm within Xigui’s highly sought-after 核心区 (core region). Many teas sold as “Xigui” actually come from surrounding villages, often at much lower prices. But when tasted side by side at the source, the difference is immediately clear. True core-region Xigui carries a distinct character that defines what authentic Xigui puerh should taste like. Within this core, this Xigui comes from a small farm with a very small production, allowing the producers to focus entirely on quality.
In the cup, you’ll find a sweet mochi and wood aroma, followed by a layered interplay of bitterness and sweetness—like a more stoic caramel. The bitterness is clean and satisfying, supported by a grounding earthiness in the background. A plum-like bright fruitiness lifts the profile, while a deep cooling sensation lingers in the mouth, evolving with each infusion.
Brewing Recommendation (Gongfu Method):
Use 5g of tea in a 90–120ml teapot or gaiwan. Use near-boiling water around 205–207°F (96-97°C).
Give the tea a quick rinse before brewing.
Start with a short first infusion of about 7–8 seconds, then steep for only 1–2 seconds for the next infusions. After the 6th infusion, gradually increase the steeping time.
High-quality Xigui like this can easily deliver 15–20+ infusions, continuing to evolve throughout the session.
