Premium Lincang Xigui Raw Pu-erh Loose Tea – Ancient Arbor Sheng Cha, Orchid Aroma & Sweet Aftertaste Tea Characteristics: Lincang Xigui Raw Pu-erh is a rare, high-quality sheng cha (生茶) from the Xigui tea mountains of Lincang, Yunnan. Harvested from 100+ year-old ancient arbor trees, this loose-leaf tea embodies the pristine terroir of its origin, characterized by mineral-rich soil and mist-shrouded high-altitude forests. Leaf Appearance: Tightly twisted, dark green leaves with silvery tips and visible trichomes (hairs). Aroma: Dominant orchid and honey fragrance, layered with subtle fruity notes (ripe apricot) and a fresh vegetal undertone. Oxidation Level: Light (15–25%), preserving vibrant floral and grassy notes. Flavor Profile: Taste: Initial Sip: Bright, crisp bitterness that quickly transforms into honey-like sweetness and lingering huigan (refreshing aftertaste). Mid-Palate: Notes of wild berries and bamboo leaf freshness, balanced by a mineral Yan Yun (rock rhyme) character. Finish: Clean, cooling sensation in the throat with a 30+ minute sweetness. Liquor Color: Golden-yellow, crystal-clear, and radiant. ️ Brewing Guide: Gongfu Method (Recommended): 5g tea / 100ml water (90–95°C / 194–203°F). Rinse: Flash rinse (5 seconds) to awaken leaves. Steeping: 10–15 seconds for the first infusion, increasing by 5 seconds per subsequent brew (yields 8–12+ infusions). Cold Brew: 3g tea / 300ml cold water – refrigerate for 6–8 hours for a refreshing, floral iced tea. Best Teaware: Use a porcelain gaiwan or Yixing clay teapot to accentuate its delicate aroma. Storage Instructions: Short-Term (1–3 years): Store in an airtight, opaque container away from light, moisture, and odors. Long-Term Aging: Keep in a cool, dry environment (60–70% humidity) to develop deeper complexity over time. Why Choose Xigui Raw Pu-erh? Ancient Arbor Legacy: Sourced from century-old trees with deep roots absorbing mineral-rich soil nutrients. Aging Potential: Gains value and complexity annually, evolving into a collector’s treasure. Unique Terroir: Grown in Lincang’s misty highlands, a UNESCO-recognized tea region
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