Xigui Tea – whose name poetically means "by the one coming back, the tea's fragrance remains unchanged" – is a highly prized raw Pu-erh tea from the Xigui Village in Yunnan. Renowned for its unique flavor, aroma, and rarity, it is cherished by tea connoisseurs worldwide.
1. The Unique "Low-Altitude Wonder"
A terroir that defies convention:
While most premium Pu-erh thrives at high altitudes (1,500m+), Xigui's core growing area sits at just 750–1,000m, earning it the title "King of Low-Altitude Ancient Tree Tea."
Exceptional microclimate:
Dramatic temperature swings (15°C+ daily) along the Lancang River. Morning fog (80% humidity) and intense afternoon sun (2,200+ annual sunshine hours) boost nutrient density.
"Rotten Rock Soil": Tea roots dig deep into mineral-rich weathered stone, absorbing potassium and zinc, creating a distinctive "rocky floral essence".
2. Tea Tree Characteristics
Variety: Primarily Bangdong large-leaf cultivar, with many trees over 100 years old (some exceed 300 years).
Harvesting Method: Traditional "vine tea" pruning – retaining only top buds to concentrate nutrients, yielding thick, tender leaves.
3. Quality Profile
Dry Leaves: Slender, tightly rolled, dark green with silvery buds, often showing "horse-hoof stems" – a mark of ancient-tree plucking.
Aroma: Orchid and honey notes dominate, maturing into rock-sugar sweetness with a subtle "rock rhyme" reminiscent of Wuyi rock tea.
Taste:
First Sip: Bright, slightly astringent to instant sweetness.
Mid-Palate: Velvety, congee-like texture with intense aftertaste sweet and salivation.
Finish: Profound throat taste, lingering fragrance for hours.
Wet Leaves: Supple, willow-leaf-shaped – a hallmark of ancient trees.
4. Historical & Cultural Legacy
"Ancient Tea-Horse Road Port Tea": Xigui was a key ferry point on the Lancang River. Horse caravans favored it as a "must-have supply" for its endurance (20+ infusions).
Literary Praise: The Qing-dynasty "Mianning County Annals" recorded: "Bangdong’s Xigui tea, even after ten steepings, loses no flavor." Later, it became a tribute tea for local chieftains.
5. Market Status
Lincang’s "Big Three": Alongside Bingdao and Daxueshan, Xigui is crowned one of "Lincang’s Three Jewels" – distinguished by its "gentle yet assertive" character vs. Bingdao’s sweetness.
Rarity: Annual ancient-tree yield <10 tons; single-tree spring tea often surpasses ¥10,000/kg, dubbed "Pu-erh’s Invisible Noble."
6. Brewing Guide
Water Temp: 95–100°C (young tea: ~92°C).
Teaware: Purple clay pot (enhances depth) or gaiwan (preserves aroma).
Method: Quick rinse, 5 quick steeps (5–10s each), then gradually increase infusion time.
