Tea: Sweet Memories 2023 Spring Xigui Raw Puer
Type: Raw Puer (生普洱）
Harvest: April 2023
Press Date: April 2023
Region: Xigui, Lincang, Yunnan
2023 Tasting Notes: Champagne Mangos, Sour Skittles, IPA, Spring Gardenias,
This item is a small 7 gram single-session pressing of the larger similarly named 200 gram cake: same material, same maker, same press date. We offer them individually or in sets of three.
As soon as the leaves are placed in a warmed gaiwan or teapot, the aroma is thick and juicy on the nose, redolent of tropical fruit and something distinctly more meaty. The mouthfeel is pleasantly thick and refreshing on the palate, and as is characteristic of Xigui, as a very swiftly passing bitterness that quickly turns into a wonderful huigan. The Li brothers, the ones who make this Xigui tea, say that it likes a fast pour, adding hot water quickly to the gaiwan, and pouring it out quickly.
We offer this tea in 25 gram samples (chunks lovingly pried off the cake), whole 200 gram cakes, and a set of 5 cake tongs wrapped in bamboo leaves and totaling 1000 grams.
If you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.
We recommend brewing this tea gongfu style in a gaiwan or Chinese teapot. We use 6 grams of tea in a 100ml brewing vessel with boiling water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion. Most of these puer teas can be re-infused over 15 times, when brewing in this gongfu style.
Curious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.
