名山四杰昔归 Xigui Pu’er Tea (raw tea) pressed tea

I. Xigui Taste and Texture
Fresh and Sweet: The tea broth has no obvious bitterness and astringency in the mouth, with freshness and sweetness as the main tone, the sweetness is rapid and long-lasting, and the sweetness in the throat is refreshing like honey.
Strong tea flavor: The tea broth is full of tea flavor, with a strong tea flavor, which is subtle at the first sip, but gradually increases in the subsequent layers, and the feeling of freshness spreads from the cheeks to the throat.
Layers of richness: the pre-presentation of similar Banzhang mellow, later gradually show the Icelandic sweet rhyme, the taste of both rigid and flexible characteristics.
Second, the aroma characteristics of Xigui
Complex aroma: floral, honey, fruity intertwined, high and rich aroma and recognizable, orchid and sweet sugar aroma is particularly prominent.
Good durability: the aroma can linger in the mouth after being released with the tea broth, and the aroma is obvious at the bottom of the cup after brewing.
Third, Xigui brewing resistance
can be continuously brewed more than 20 times, the first 10 bubbles of rich and mellow flavor, followed by the sweetness, soup stability and sweetness of the rhyme persistence is remarkable.

Four, Xigui mountain wild flavor
By the unique geographic environment (Lincang busy Lushan low altitude, Lancang River acidic red soil, temperature difference between day and night and cloud conditions), the tea soup comes with a strong mountain wild flavor, the taste of both delicate and heavy sense.

Fifth, the appearance of Xigui characteristics
tea was dark brown “black tight strip” form, tightly knotted, after brewing the tea soup color of golden and bright, the wall of the cup attached to the yellowish tea hairs.

Xigui geography and environment
low altitude (about 750 meters) and the Lancang River brings warm and humid air currents, abundant precipitation and warm sunlight, promote the accumulation of nutrients in the tea tree, the formation of unique aromatic substances and amino acid content.