Xi Gui Gong Ting – Ancient Garden of the Most Amazing Puerh Teas 2018

Description

ORIGIN & HARVEST TIME

Yunnan, Lincang, Xi Gui, 2018

CHARACTER

Xi Gui Area is located in the Bangdong region of Lincang Prefecture, on the banks of the Mekong River. Due to its unique microclimate and excellent soil conditions, the leaves of the tea trees here provide a delicious tea. Xi Gui is considered Lincang’s Banzhang, as it produces puer teas of similar strength, body and rich aroma, far richer in flavour than other villages.

The tea is a small coffee-brown disc rich in buds, with a beautiful dry surface. It has a very light fragrance when dry, but when wet the leaves and infusion smell cool sweet, floral and ethereal. Tasting the tea with its soft fragrance, you will be surprised by the full-bodied feel and very rich aroma. The thick, opalescent, coffee-like brew also tastes creamy and coffee-like. It has a very interesting bitter note that reminds us of cherry pit, almond and Arabica coffee. With repeated infusions, the creamy bitterness increases, while the tea infusion leaves an increasingly sweet, almondy aftertaste in the mouth. WE RECOMMEND FOR SPECIAL EVENTS, not for everyday consumption.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 95°C, for 40-60 seconds, 15 times.

B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times. We recommend the traditional way.