2025 Dashu Xigui Hexinqu Raw Puerh

This 2025 spring pick comes from the same small farm in Xigui’s 核心区 (core region) that produces the 2021 Dashu Autumn Xigui and the Motherland Ancient Tree batch.

The idea of Hexinqu / core region matters. Xigui is not just one small place—many teas labeled “Xigui” come from surrounding areas. But the most recognized and defining Xigui character is closely tied to this core area around Manglu Mountain.

As a spring harvest, this tea shows a more powerful side of Xigui. After winter dormancy, the leaves are thicker and nutrients are more concentrated, giving the tea more strength and structure.

This is also a Dashu / 大树 tea, meaning it comes from older, larger arbor-style trees. Compared to plantation material, this typically brings more depth, thicker body, stronger returning sweetness, layered bitterness, and better endurance across infusions.

In the cup, you’ll find a sugarcane-like aroma, followed by a gentle salinity and minerality. A refreshing floral orchid note sits in the background, supported by a clean, lingering sweet herbal finish and a soft cooling sensation. The texture is silky and salivating, with a refreshing body that still carries plenty of complexity, making each infusion engaging and satisfying.

If you’re looking to experience a true expression of Xigui—and understand the character that experienced puerh drinkers seek from this region—this tea delivers it clearly.

Brewing Recommendation (Gongfu Method):
Use 5g of tea in a 90–120ml teapot or gaiwan. Use near-boiling water around 205–207°F. 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 following infusions. After the 6th infusion, gradually increase the steeping time.

You can expect 16–20+ infusions, with the tea continuing to evolve throughout the session.