Xigui tea features
Posted by naturalpuerh on February 29th, 2020
Teas grown in the Yunnan Province of China prior to the Han dynasty were typically exported to Europe and the United States, Middle East, Japan, in a compressed form similar to modern pu-erh tea. Dian hong is a relatively new product from Yunnan that began production in the early 20th century. The word "Dian" is the short name for the Yunnan region while "hong" means "red (tea)"; as such, these teas are sometimes simply referred as Yunnan red or Yunnan black. However, such references are often confusing due to the other varieties of teas produced in Yunnan as well as the ambiguous nature of the color classifications.
Xigui Pu-erh Tea is produced in the busy mountain of Xigui Village, Xigui Village, Linxiang District, Lincang City, Yunnan Province. The busy mountain is a part of Lincang big snow Mountain that extends eastward and closes to the Lancang River. At the foot of the mountain is the Guixi Ferry (originally the Galigudu).
1. Organic ecology.
Yunnan Province's provincial nature reserve "green pearls in southwestern Yunnan"-Lincang Big snow Mountain is in Bangdong, Lancang River flows through Bangdong, and the tea area of Bangdong is mostly on the bank of Lancang River in the east of Big snow and in the south. Bangdong is likened to a giant, saying that he "has a big snowy mountain above his head and walks on the Lancang River." The good ecological environment gave birth to the organic famous local brand of Bangdong tea.
The tea soup brewed from Bangdong Ancient Tree Tea generally has a "connotation"-there will be very fine suspended matter in it, but there will be no floating matter like grease.
Second, bitter back to sweetness.
The mouth feels bitter, especially the fresh tea, but it melts quickly, followed by a lasting return to sweetness.
Third, the tea is strong.
Most of the old tree teas in Bangdong are strong and domineering. Among them, Xigui busylu tea is the representative, and only a few areas are sweet.
Fourth, the taste is full and pure and harmonious.
At the entrance of the tea soup, different parts of the mouth feel different information, but these feelings are just like a piece of music composed of a variety of instruments. Although the voices of the voices have different levels, they are comfortable and extremely harmonious.
The origin of Xigui Pu-erh Tea is produced in the ancient Luan Tea in Bangdong Township, Linxiang District, Lincang City, Yunnan Province. However, to this day, the fragrance of the tea has remained unchanged and the quality has not decreased. However, fewer and fewer people know the name. The "busy tea" is being replaced by "xigui tea". Why?
Xigui tea is rich in content and very resistant to foaming, high concentration of tea soup, thick flavor, sharp aroma, strong tea flavor but soft soup feeling, delicate waterway accompanied by strong return to sweetness and Shengjin, and long-lasting fragrance in the mouth.
Xigui tea belongs to the big leaf species of Bangdong. Because the local custom only picks spring tea and autumn tea every year, the tea tree is better protected and the tea quality is much better than other villages.
Xigui tea opens soup, the soup is light yellow and clear, the fragrance is fragrant at the mouth, no odor, and sweet;
After three bubbles, the sweetness is more obvious, the aroma is sharp, the cheeks and the bottom of the tongue are refreshed, the tongue surface feels slightly astringent, and it turns quickly;
Four to six bubbles, the aroma is like blue, the sugar candy is gradually showing, the water quality is more viscous.
After seven bubbles, the color of the soup is almost unchanged. It is thicker, better, still slightly astringent, with a deep throat and a long aftertaste.
After ten bubbles, the water gradually fades, the sweetness is slightly reduced, and the sweetness is good.
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