Xi Gui Ancient Tree Raw Pu-erh Cake 2013

Tangy, high aromatic, rock candy sweet aftertaste

Ship from U.S. Warehouse (2-5 days delivery)
Xi Gui Ancient Tree Raw Pu-erh Cake 2013

Tangy, high aromatic, rock candy sweet aftertaste

87% of 100

Xigui (昔归), Bangdong Township, Lincang City, Yunnan


Spring Tea

Harvest Date:

April 18, 2013

Net Weight



Handmade compressed into cake shape


Orchid and high aroma


Bright and clear light yellow color


Nice and smooth, rich and complex taste; with remarkable rock candy sweet aftertaste,

along with a heavy secretion of saliva; the well-balanced orchid and fruity honey aroma

lingering long-time

Tea Bush:

Bangdong Large-leaf tea bush species

Tea Garden:

Xigui Wild Tea Garden


Moderate caffeine (less than 20% of a cup of coffee)


Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

Feel the well-balanced rich complex sweet and bitter taste of this ancient tree raw Puerh.

This Xi Gui raw pu-erh is quite unique and varied in its taste. Perhaps you are more familiar with the typical bold, unconstrained tastes of raw pu-erh tea, or the milder, gentler characteristics of our wild tree pu-erh - this Xi Gui is a combination of both.

The first few steeps come out with a rich aroma and clean sweetness underlined by just a touch of bitterness, followed by a lingering sugary aftertaste. The tea liquid carries that same sweet, rich fragrance, and lingers wonderfully in the throat. After about seven or eight steeps, the taste becomes more tender and mild, and starts to show a light, mellow orchid fragrance.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 10g Tea
Brewing time: 3 - 5 mins 12 steeps: rinse, 10s,15s,20s,20s,20s,30s,40s,50s,60s,70s,90s,120s
      Rinse time is around 5 seconds
Tea Garden

Xigui Village lies in the eastern area of the Bangdong region. BOunded by Lancang River on the west, this village sits along a large altitude gradient of 3,300 meters at its western boundary to only 800 meters at its east. This is uncommon in Yunnan province, and as a result establishes the village as one of the most precious and treasured production areas for pu-erh tea. The average temperature here is about 21℃, and it receives about 1200mm of rainfall a year. All of these conditions are favorable towards crop growth.

Most of the ancient tea trees in Xigui are grown in the old forest here, with some trees up to 200 years old. By 2012, Bangdong Township had more than 3,570 acres of tea gardens in total, including 1,275 acres of precious ancient tea gardens.

Xigui Wild Tea Garden




Xigui Village is a small village in the mountainous area of Bangdong Township, Lincang, Yunnan Province at the eastern foot of the Bangdong Snow Mountain chain. Unsurprisingly, there are tea gardens located in these mountains at elevations of over 2,000 meters above sea level. With a sea of clouds always hanging over the lower parts of these mountains, sunlight is often unable to penetrate to the ground until past noon: this means that the tea trees are hazed by mist throughout most of the day, and absorb the essence from the clouds. Lu Yu once said in his work The Classic of Tea: “Better mountains, better mist, better tea.”

Map of Xigui in Yunnan

Tea Bush

The Bangdong large-leaf species is an arbor type of tea tree, and is quite large. Originating in Bangdong County, Lincang, these trees can grow up to 9 meters high, and contain a high amount of tea polyphenols and catechins. The spring one-bud, two-leaf tea contains 2.8% amino acids, 28.3% polyphenols, 4.4% caffeine, 18.5% catechins, and 46.4% water extractives.

The tea leaves used to make this cake were carefully selected and picked from trees of this variety, about a hundred years old. These trees are grown entirely naturally, without any fertilizer or pesticides used and only manual trimming and care techniques.

Bangdong Large-leaf tea bush species


Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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