SHENG PUER - 2014 Xi Gui

The 2014 Xi Gui Sheng Puer is a classic representative form a famous mountain in the Lincang tea region. 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 region.  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.  With a water extract rate of 49.4%, it has become synonymous with richness in Puer tea. The tea has solid substance, a balance of strength and softness, and a natural character that reflects harmony with nature. 

After over 10 years of aging, it has entered a period perfect 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. It shows honey and orchid fragrances, with some partially transforming into a rock sugar-like sweetness and subtle woody notes. The aroma lingering in the empty cup is rich.  Liquor has golden and light red and clear, with an oily sheen. The overall taste has thick and heavy flavour, high concentration. 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.  It retains the essential character of Xi Gui - intense Cha Qi (tea energy) and sharp, high aroma - while gaining the mellowness and harmony bestowed by time: a smooth and supple liquor, and a deep, long-lasting throat resonance. 

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.

Rinse the Leaves: it is optional, but rinsing could help leave to open and release more balance flavour for the later brews. 

Water to leaves 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 brew to your taste.