2025 Lincang Xigui Old Tree Sheng Pu-erh Cake 357g & Loose 50g | Xi Gui Hao

This product is a traditional Chinese tea beverage. Individual experience may vary. Not intended to diagnose, treat, cure, or prevent any disease.

Xigui Raw Pu-erh Tea — 2025 Spring "Lincang Lao Banzhang" Bold Sheng Pu-erh

There is a rule in pu-erh: high mountains produce the best tea. Xigui breaks that rule. At just 750-950 meters on the banks of the Lancang River, it produces one of the most powerful, sought-after teas in all of Lincang — a tea so bold it earned the nickname "Lincang Lao Banzhang" (临沧老班章). Its leaves are called "Black Thorn Strips" for their jet-black, willow-leaf elegance. Its aroma carries a piercing orchid fragrance intertwined with a unique dry mushroom note found nowhere else. And its character — bold entry, explosive huigan, fountain-like salivation — has made it one of the "Lincang Four Dragons" and a favorite of collectors who demand presence in their cup.

Xigui — meaning "place for twisting hemp rope" in Dai language — sits on Manglu Mountain overlooking the Lancang River in Bangdong Township. The elevation (750-950m) is anomalously low for premium pu-erh, but the unique "river terrace" microclimate compensates: morning sun, afternoon shade from the mountain, and river mist creating diffuse light and constant humidity. The ~240-year-old trees produce long, slender "willow-leaf" shaped strands that turn jet-black after processing — the famous "Black Thorn Strips." The first-flush spring buds, called "Golden Leaves," are especially prized. Processing uses high-temperature fast kill-green at 180°C with a distinctive "shake-stuff-throw" technique, followed by hand-rolling, sun-drying, and stone-pressing. Xigui was imperial tribute tea during the Qing dynasty. In 1970, villagers began producing 100kg annually for county reception — tea they proudly called "County Committee Tea" (县委茶).

Xigui Sheng Pu-erh Tasting Notes

Attribute	Description
Dry Leaf	Long, black, elegant willow-leaf shaped strands — the "Black Thorn Strips." Buds are not prominent but leaf structure is unmistakably Xigui. Jet-black glossy with an oily sheen. Dry aroma is restrained and intriguing.
Liquor	Golden bright, crystal clear. The clarity is striking — this is clean, pure tea with nothing to hide.
Aroma	Piercing orchid fragrance intertwined with a distinctive dry mushroom note (菌香) — this combination is Xigui's signature and no other mountain replicates it. The fragrance melts into the tea body rather than floating above. The cup fragrance is lasting and unmistakable.
Taste	Bold, commanding entry with heavy bitterness — but this is Xigui's signature move: the bitterness dissolves almost instantly, replaced by fountain-like salivation and extreme sweetness. The bitterness is not a flaw. It's the opening act of the sweetness to follow. The rock-sugar charm builds across infusions.
Mouthfeel	Extremely thick and full-bodied with pronounced viscosity. Despite the density, the texture is remarkably fine and soft — a paradox of substantial presence and silky delivery. This is boldness with finesse.
Finish	Swift and lasting huigan. Salivation is intense — among the most powerful in Lincang. Throat feeling is deep and resonant with clear rock-sugar charm. The finish is where Xigui's "Lao Banzhang" comparison is most earned: bold, muscular, deeply satisfying.
Longevity	15-20 infusions. The rich inner substances of the Lancang River terroir sustain remarkable depth and structure throughout an extended session. Tail water is clear-sweet.

Who Is This Tea For?

• The Lao Banzhang Enthusiast. You love bold, powerful tea that commands your attention. Xigui delivers that same intensity — heavy bitterness, explosive huigan, strong body — with the added dimension of Lincang's orchid fragrance and rock-sugar charm.
• The Whisky & Spirits Lover. Its bold personality, complex flavor layers, and strong body sensation deliver a thrill comparable to a fine single malt. This is tea for those who appreciate intensity and depth.
• The Collector. Xigui's extremely low production and high market demand make it one of pu-erh's most reliable collectibles. A cake that will age beautifully and hold its value.

Product Details

Brand	Xi Gui Hao (昔归号)
Tea Type	Raw Pu-erh Tea (Sheng Puerh)
Vintage	2025 Spring Harvest (First Flush)
Origin	Xigui, Manglu Mountain, Bangdong, Linxiang, Lincang, Yunnan, China
Tree Age	Ancient-Growth Trees (~240 years)
Altitude	~750-950m — rare low-altitude premium tea
Net Weight	357g (12.59oz) Cake / 50g (1.8oz) Loose Leaf
Format	Traditional stone-pressed cake — "Black Thorn Strips" willow-leaf shape
Processing	Dawn hand-picked, iron-wok fixed at 180°C (shake-stuff-throw technique), hand-rolled, sun-dried, stone-pressed

How to Brew

How to Store

20-25°C, 55-65% RH, dry cool odor-free. 1-3yr: orchid high, bold power, strong bitterness. 3-6yr: mellow honey, power softens. 6-10yr: aged notes emerge, smooth and full. 10+yr: boldness transforms to deep internal strength. Suitable for long-term aging.

FAQ

About caffeine: Raw pu-erh contains natural caffeine — content varies by brewing method. Natural & Handcrafted: Made from natural leaves, hand-picked, iron-wok fixed, sun-dried in Yunnan. No artificial additives. This product is a traditional tea beverage and is not intended to diagnose, treat, cure, or prevent any disease.