The Xigui Tea is produced in the Manglu Mountain area of Xigui Village, Bangdong Township, Lincang District, Yunnan Province. It is characterized by its inconspicuous downy appearance, tightly compacted twisted leaves, small willow-like leaves, and thin green leaves. When brewed, it has a lustrous and viscous soup texture, a smooth and delicate mouthfeel, a rich and fragrant aroma, a mellow and sweet taste, a long-lasting aftertaste, and a distinct sweetness.
The Origin of Xigui Tea
The Xigui area belongs to Bangdong Village, Bangdong Township, Lincang District, Yunnan Province. According to records from the late Qing Dynasty and early Republic period in the “Mianning County Annals,” “There are about six to seven thousand households growing tea in the county, with the areas of Manlu (now Manglu) and Xigu (now Xigui) in Bangdong Township being particularly notable. The color and taste of Manlu tea surpass those of other tea-producing areas.” The term “Manlu” mentioned here now refers to Manglu, while “Xigu” refers to Xigui.
Manglu Mountain is part of Lincang's Great Snow Mountain that extends eastward toward the Lancang River. It is backed by Xigui Mountain and extends eastward to the Lancang River, with the Xigui Ferry at its foot. The Pu'er tea of Xigui is produced in this location.
Most well-known tea mountains in Yunnan have high elevations, but Xigui is located in the Bangdong Township of Lincang District. The ancient tea gardens of Xigui belong to the Lincang-Bangdong tea region, with an elevation around 750 meters, an average annual temperature of 21°C, and annual precipitation of 1200 millimeters, making it the lowest elevation among Yunnan's established ancient tea gardens.
The ancient tea gardens of Xigui are mostly distributed on the slopes of Manglu Mountain, mixed among forests. The average age of the ancient tea trees is over 200 years, with larger trees having a circumference of 60 to 110 centimeters. There is no industrial pollution in the area, and the tea trees are not treated with fertilizers or pesticides.
Xigui tea belongs to the large-leaf variety of Bangdong. Due to local customs, only the spring and autumn teas are harvested each year, which helps preserve the tea trees and results in higher quality tea than in other villages. Yuerochun selects only Spring Tea, making it even more premium.
The Characteristics of Xigui Pu'er Tea
1. Oldest Tree Age
The ancient tea gardens of Xigui are mostly distributed on the slopes of Manglu Mountain, mixed among forests. The average age of the ancient tea trees is over 200 years, with larger trees having a circumference of 60 to 110 centimeters. There is no industrial pollution in the area, and the tea trees are not treated with fertilizers or pesticides.
2. No Pruning, Only Spring and Autumn Harvests
Xigui tea belongs to the large-leaf variety of Bangdong. Due to local customs, only the spring and autumn teas are harvested each year, which helps preserve the tea trees and results in higher quality tea than in other villages.
3. Natural Growth
Some trees reach three to four meters in height, while others grow five to six meters tall. Some tea trees have only a stump left of their main trunk, but new branches as thick as hoe handles have sprouted from the base. Large tea trees have a circumference of around 80 to 90 centimeters. The tea garden is traditionally harvested and naturally grown, with branches twisting upward. After centuries of unintentional human cultivation, the resulting gnarled and peculiar shapes resemble crouching dragons or spreading wings, making them both easy to climb for picking and visually appealing. This is a typical example of an ancient cultivated tea garden.
The uniqueness of Xigui lies in the beautiful environment of the ancient tea trees, their slender and elongated dry leaf appearance, unique flavor, intense aroma, slight bitterness followed by a sweet taste reminiscent of rock Sugar, a deep and fresh throat sensation, bright and clear soup color, full-bodied character, and noticeable sweet aftertaste and saliva generation.
When brewing Xigui tea, the soup color is light yellow and clear. It is fragrant upon first sip, with no impurities and a sweet taste; after three infusions, the returning sweetness becomes more evident, the aroma is sharp and high, and the cheeks and underside of the tongue produce saliva, with a slight bitterness on the tongue surface that dissipates quickly;
During the fourth to sixth infusions, the aroma is like orchids, with a gradually more prominent rock sugar scent. The tea liquor is somewhat viscous, and when brewed strongly, a mild bitterness appears, which is easily dissolved;
After the seventh infusion, the soup color remains almost unchanged, becoming richer and better, with a slight lingering bitterness, deep throat sensation, and long-lasting aftertaste;
After ten infusions, the water becomes lighter, with slightly reduced sweetness, but good returning sweetness and a lingering rock sugar scent.
Someone summarized it with twelve words: “Willow-shaped, black thorny twigs, back without down, hard to spot the stems,” which makes quite a bit of sense.
Carefully examining the leaves of Xigui, you will find that, much like the “good to drink but hard to look at” trait of Yiwu, the dry leaves of Xigui tea generally have a darker color, red stems, long stems, and many horsehoof-like features.