Xi Gui Hao
2019 Xigui Aged Ripe Pu-erh Cake 200g | Shou Puerh Lincang Yunnan
2019 Xigui Aged Ripe Pu-erh Cake 200g | Shou Puerh Lincang Yunnan
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The "Low-Altitude Miracle" — Only ~200 Mu of Tea Gardens on Manglu Mountain. What little land exists produces some of the most powerful tea in Yunnan. Limited quantity available.
The Low-Altitude Miracle of Yunnan Pu-erh
If Lao Banzhang is the dominance of Menghai, and Bingdao is the sweetness of Lincang — then Xigui is both. Grown on Manglu Mountain at just ~1,000 meters, this is the lowest-altitude pu-erh in all of Yunnan, yet it carries the most distinctive vitality and depth. Locals call it the "Low-Altitude Miracle" — a Chinese fermented tea that defies every rule of what great pu-erh should be.
Xigui Village (昔归), situated along the Lancang River in Lincang, Yunnan, is one of the most distinctive pu-erh producing villages in all of Yunnan. Its tea gardens on Manglu Mountain (忙麓山) cover only about 200 mu — and the portion that yields tea suitable for pressing into cakes is even more scarce. At roughly 1,000 meters above sea level, Xigui is the lowest-altitude pu-erh origin in Yunnan, defying the conventional belief that great pu-erh requires high elevation. The warm, misty river-valley microclimate produces leaves with extraordinary richness and intensity — a paradox that makes Xigui tea among the most sought-after in the pu-erh world.
This aged ripe pu-erh cake from 2019 captures Xigui's signature character through careful fermentation — the orchid and honey fragrance, the rapid sweetness, and the unmistakable depth that sets this Lincang ripe pu-erh apart from every other origin. Fermented pu-erh cake of this caliber is increasingly rare. Aged since 2019 under proper dry storage, this cake has settled into a smooth, rounded profile while retaining the distinctive strength of its origin.
Xigui Shou Puerh Tasting Notes
| Attribute | Description |
|---|---|
| Aroma | Distinctive orchid fragrance layered with honey sweetness — high-noted, lifted, and remarkably persistent. The aroma lingers in the empty cup long after drinking, a hallmark of Xigui tea known as "cup fragrance" (挂杯香). |
| Liquor | Deep burgundy-red with a clear, lustrous appearance — rich and saturated, typical of well-fermented shou puerh from premium Lincang material. |
| Taste | A fleeting hint of bitterness on entry that dissolves within seconds, giving way to a rapid and assertive sweetness — the signature "rock sugar sweetness" (冰糖甜) of Xigui. The mouthfeel is full and substantial, enveloping the palate with a thick, satisfying texture. |
| Depth & Vitality | Exceptionally pronounced. Minutes after drinking, a sense of warmth and calm emerges — the hallmark of high-quality ripe pu-erh that tea enthusiasts describe as the signature depth of Xigui. This is tea you feel, not just taste. |
| Throat Resonance | Long and comforting. A sweet, moist sensation lingers deep in the throat for an extended period, making each cup feel complete and deeply satisfying. |
In the pu-erh world, there is a saying: "Lao Banzhang is the dominance of Menghai; Bingdao is the sweetness of Lincang; Xigui is the dominance and the sweetness of Lincang."
Who Is This Tea For?
- For the curious explorer: If you have tried Bingdao or Lao Banzhang and want to experience the third pillar of Yunnan's legendary origins, Xigui is the missing piece of the puzzle — a ripe pu-erh cake that contradicts everything you thought you knew about elevation and quality.
- For the seasoned tea drinker: Those who appreciate the depth and vitality that only a truly distinctive terroir can deliver. This is not a gentle, easy-drinking shou — it demands attention and rewards it.
- For the thoughtful gift-giver: A 200g shou puerh cake from one of Yunnan's most storied villages, beautifully wrapped — a meaningful present for anyone who values provenance and character over packaging.
With only ~200 mu of tea gardens on Manglu Mountain, each harvest is strictly limited. Once this vintage is gone, it is gone.
Product Details at a Glance
| Brand | Xi Gui Hao (昔归号) |
| Tea Type | Ripe Pu-erh Tea (Shou Puerh) |
| Vintage | 2019 |
| Origin | Xigui Village, Manglu Mountain, Lincang, Yunnan, China |
| Tree Age | Old Tree |
| Altitude | ~1,000m |
| Net Weight | 200g (cake) |
| Format | Compressed round cake (bing cha) |
| Fermentation | Full fermentation (wo dui), dry-stored since 2019 |
| Storage | Dry storage (干仓), Yunnan |
| Harvest Season | 2019 Spring |
| Shelf Life | Suitable for long-term aging when stored properly |
| Packaging | Wrapped in kraft paper with inner ticket |
How to Brew
Gongfu Style (Recommended)
- Ratio: 7–8g to 120–150ml gaiwan or clay teapot
- Temperature: 95°C – 100°C (205°F – 212°F)
- Rinse: 1 quick rinse, 5 seconds, discard to awaken the leaves
- Steeping: 10–15 seconds for the first 3 infusions. Add 5–10 seconds for each subsequent round. This Xigui shou puerh yields 10–15 rich infusions — the endurance matches its intensity.
Western / Mug Style
Break off a small piece (5–7g) and add to your mug with 95°C water. Steep 2–3 minutes for a deep, comforting cup with rich burgundy color and signature Xigui sweetness. Steep and refill as desired — this tea stays flavorful through multiple refills.
How to Store
Store in a cool, dry, well-ventilated place away from direct sunlight and strong odors. Keep the cake in its original wrapper or transfer to a breathable kraft paper bag, unglazed clay jar, or traditional bamboo tong. As a ripe pu-erh from 2019, this tea will continue to develop smoother, deeper character with each passing year under proper dry storage. Never use plastic containers or refrigerators, which trap moisture and odors that can compromise the tea's character.
Disclaimer & Allergy Information
Natural & Handcrafted: This product is made from natural tea leaves, hand-picked and traditionally processed in Yunnan, China. It contains no artificial additives, flavorings, or preservatives. Like all real teas, Pu-erh contains natural caffeine. This product is a traditional tea beverage and is not intended to diagnose, treat, cure, or prevent any disease.
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