Shuang Jiang Gu Cha Gu Cha 2012 Xi Gui

General

Lincang Prefecture is located north of the two other major pu'er tea producing areas, Pu'er and Xishuangbanna. Although Lincang produces large quantities of pu'er tea and also the Yunnan black tea Dian Hong, it is still a border region in terms of pu'er tea geography. Pu'ers from the Lincang region are often fruitier in tone than teas from Xishuangbanna, for example. In addition to fruitiness, these teas also have woody, mineral and grassy tones. The tones are lighter than average, but many of the Lincang pu'er teas are still very powerful.

This tea

This tea, produced from Xi Gui leaf material, is from the 2012 harvest and was produced by a tea factory called Shuang Jiang Gu Cha Gu Cha. Xi Gui is one of the most famous tea producing areas in Lincang Prefecture, along with Fengqing and Bingdao. The leaf material consists of large leaves, which according to the producer comes from old tea trees. The cake smells incredibly juicy and sweet. The tea material is quite green despite its age. The tea has been aged in a dry climate. According to the tea cake papers, it was produced in a batch of 8888 cakes. The number eight is the lucky number for the Chinese. The size of the tea batch has been chosen to have as many 8s as possible. We had this tea tested in the laboratory to identify pesticide residues and even in the most accurate tests, no detectable amount of any pesticide was found in the tea.

Taste

The dry tea has a syrupy sweet and floral fresh scent. In the cup, the aroma is nectarine fresh, slightly vanilla and even slightly floral. The taste is wonderfully fresh and has the wild sweetness of high mountain tea trees.

Infusion

Detach the leaves from the cake with a sharp tool for infusion. You can use a kitchen knife, for example. A spike-like shape works best, as it breaks the leaves less. Boiled water is used to brew Pu'er tea. You need about 3-5 grams of leaves, or a generous tablespoon of loose tea. The tea can be infused in a so-called with the gongfu technique, using a teapot of less than 300ml and steeping the leaves several times. In this case, the length of the steeping should be about 30-60 seconds. The amount of leaves can also be increased, in which case the steeping time can be reduced to 10-20 seconds. If you are using a larger teapot or want to make only one brew, the steeping time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.