Xigui – The King of Low-Altitude Pu-erh in Lincang

Nestled along the Lancang River at the steep slopes of Manglu Mountain (750–950m elevation), Xigui sits in a unique river valley microclimate at 23°N latitude.

Terroir Secrets:

• Red Sandstone Slopes: 45° inclines, tea trees thrive in the constant mist rising from the Lancang River.

• River Fog Barrier: A veil of valley mist provides gentle diffused light throughout the day.

• Rust-Colored Soil: Mineral-rich weathered red sandstone nourishes the roots with natural complexity.

Tasting Notes:

• Dry Leaf: Dark, twisted strips with tight tension like a drawn bowstring. Aromas of pine smoke blend with a distinctive riverine note.

• Liquor: Amber-gold with a rich, honey-like viscosity. A deep, layered mouthfeel, both bold and refined.

Cultural Decoding:

According to the Dai scripture Bayeh Jing, “Xigui tea is the sweat of Payalong—the River God.”

• Fungal Aroma Totem: Resonates with Manglu Mountain’s wild “Jian Shou Qing” mushrooms during monsoon season.

• Orchid-Iron Rhythm: Echoes the Dai philosophy in forging “Dragon Spine Blades”—a harmony of resilience and grace.

• Mineral Energy: A geological imprint from millions of years of red rock carving by the Lancang River.

The Logic of a King:

1. Low Altitude + Wide Diurnal Temperature Range = Optimal balance of amino acids & polyphenols.

2. River Vapors + Red Sandstone = A natural mineral infusion system for tea trees.

3. 15°C+ Day-Night Temp Difference = Valley climate crafts highly polyphenolic leaves with vibrant strength.