2010 Material Xigui Ancient-Tree Early-Spring Raw Pu-erh Tea Cake – 357g Traditional Stone-Pressed Lincang Sheng Puer 昔归古树生茶

2010 Material Xigui Ancient-Tree Early-Spring Raw Pu-erh Tea Cake – 357g 昔归古树生茶

A traditional 357g raw Pu-erh / sheng puer cake made from 2010 Xigui ancient-tree sun-dried tea material and compressed using a traditional hand-operated stone-mould process. The source identifies the material as Xigui sun-dried tea from the Xigui Village and Manglu Mountain area of Bangdong Township, Linxiang District, Lincang, Yunnan, with the wrapper presented as an early-spring pure-material tea.

This full-size cake is designed for serious gongfu brewing, continued tea storage and traditional Chinese tea-room presentation. The stone-pressed form is full and rounded, with visible whole-leaf material and a clear golden liquor when brewed.

Tea Profile

• Tea type: Raw Pu-erh / Sheng Puer
• Tea material: 2010 Xigui ancient-tree sun-dried tea material
• Season/style: Early-spring pure material
• Origin: Xigui Village / Manglu Mountain area, Bangdong Township, Linxiang District, Lincang, Yunnan, China
• Format: Traditional hand stone-pressed tea cake
• Net weight: 357g per cake
• Traditional packing: 7 cakes per tong; 6 tongs per case
• Storage: Clean, ventilated, dry, shaded, odour-free and free from contamination
• Keeping: Suitable for continued aging under appropriate tea-storage conditions

Flavour & Aroma

Expect a clear golden liquor with a full-bodied raw-Pu-erh character, layered aroma, lively structure and a long-lasting finish. The source describes the tea as rich and enduring through repeated infusions, making it particularly suited to slow gongfu sessions where the compressed leaf can open gradually.

How to Brew

Gongfu style: Carefully loosen 7–8g from the edge or back of the cake. Use a 100–150ml gaiwan or small teapot with 90–95°C water. A quick 3–5 second rinse is optional. Begin with an 8–12 second drinking infusion and increase the time gradually as the leaves open.

Everyday teapot: Use about 5g of tea per 300ml of 90–95°C water. Steep for around 1.5–2 minutes, then adjust later infusions to taste.

When to Drink

Raw Pu-erh is especially expressive in the morning, late morning or afternoon. Its bright structure and aromatic lift make it a good choice for focused tea sessions, while later infusions become progressively softer.

Food Pairing

Pair with fresh fruit, roasted nuts, almond biscuits, lightly sweet pastries, mild cheese, dim sum, steamed dishes or grilled vegetables. It also works well on its own when the goal is to explore the changing character of repeated infusions.

Tea-Room & Interior Styling

The green-and-cream wrapper, traditional round cake and bamboo-tong presentation suit new-Chinese tea rooms, studies and restrained natural interiors. Display one wrapped cake upright on a dark walnut, bamboo or stone stand beside a gaiwan, fairness pitcher and small tasting cups.

For a more contemporary setting, pair it with celadon, white porcelain, pale oak or textured stoneware. Keep display pieces away from direct sunlight, steam, incense, perfume and kitchen odours.

Gift Ideas

This 357g Xigui cake is suited to experienced raw-Pu-erh drinkers, collectors, hosts and tea enthusiasts who appreciate traditional stone-pressed cakes. Pair it with a Pu-erh pick, gaiwan or a pair of porcelain tasting cups for a refined Chinese tea gift.

Storage

Store in a clean, dry, ventilated and shaded environment. Keep away from high humidity, direct sunlight, smoke, perfume, incense, spices and household chemicals. Stable, appropriate storage supports the tea’s continued development over time.

FAQ

Is this raw or ripe Pu-erh?
This is raw Pu-erh / sheng puer.

What does “2010 material” mean?
The source identifies the cake as made from Xigui ancient-tree sun-dried tea material from 2010.

Where is Xigui tea from?
This tea is associated with Xigui Village and the Manglu Mountain area of Bangdong Township, Linxiang District, Lincang, Yunnan.

How much does one cake weigh?
Each cake has a net weight of 357g.

How is the cake pressed?
It is presented as a traditional hand stone-pressed Pu-erh cake.

How many cakes are in a traditional tong?
The listed traditional packing is 7 cakes per tong.

What water temperature should I use?
Use approximately 90–95°C water for gongfu brewing.

Should I rinse the tea?
A short 3–5 second rinse is optional and can help open the compressed leaf before drinking.

Can it be re-steeped?
Yes. This raw Pu-erh is intended for repeated infusions, with brewing time increased gradually.

Can I continue to age the tea?
Yes. Keep it under clean, dry, ventilated and odour-free conditions suitable for Pu-erh storage.

Is it suitable for gifting?
Yes. The 357g traditional stone-pressed format makes it suitable for serious Chinese tea gifts and collector-oriented tea sets.

SEO Tea Keywords

Relevant searches include 2010 Xigui Pu-erh material, Xigui ancient-tree raw Pu-erh, Lincang sheng puer, Manglu Mountain tea, 357g raw Pu-erh cake, stone-pressed Seven Sons tea cake, Yunnan raw tea and Chinese tea gifts.