{"product_id":"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","title":"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","description":"\u003ch2\u003e2010 Material Xigui Ancient-Tree Early-Spring Raw Pu-erh Tea Cake – 357g 昔归古树生茶\u003c\/h2\u003e\u003cp\u003eA traditional 357g raw Pu-erh \/ sheng puer cake made from \u003cstrong\u003e2010 Xigui ancient-tree sun-dried tea material\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003ch3\u003eTea Profile\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea type:\u003c\/strong\u003e Raw Pu-erh \/ Sheng Puer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea material:\u003c\/strong\u003e 2010 Xigui ancient-tree sun-dried tea material\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\/style:\u003c\/strong\u003e Early-spring pure material\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Xigui Village \/ Manglu Mountain area, Bangdong Township, Linxiang District, Lincang, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Traditional hand stone-pressed tea cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 357g per cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional packing:\u003c\/strong\u003e 7 cakes per tong; 6 tongs per case\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Clean, ventilated, dry, shaded, odour-free and free from contamination\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeeping:\u003c\/strong\u003e Suitable for continued aging under appropriate tea-storage conditions\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFlavour \u0026amp; Aroma\u003c\/h3\u003e\u003cp\u003eExpect 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.\u003c\/p\u003e\u003ch3\u003eHow to Brew\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eGongfu style:\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEveryday teapot:\u003c\/strong\u003e 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.\u003c\/p\u003e\u003ch3\u003eWhen to Drink\u003c\/h3\u003e\u003cp\u003eRaw 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.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003ePair 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.\u003c\/p\u003e\u003ch3\u003eTea-Room \u0026amp; Interior Styling\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eFor 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.\u003c\/p\u003e\u003ch3\u003eGift Ideas\u003c\/h3\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eStore 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.\u003c\/p\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs this raw or ripe Pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is raw Pu-erh \/ sheng puer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does “2010 material” mean?\u003c\/strong\u003e\u003cbr\u003eThe source identifies the cake as made from Xigui ancient-tree sun-dried tea material from 2010.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Xigui tea from?\u003c\/strong\u003e\u003cbr\u003eThis tea is associated with Xigui Village and the Manglu Mountain area of Bangdong Township, Linxiang District, Lincang, Yunnan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much does one cake weigh?\u003c\/strong\u003e\u003cbr\u003eEach cake has a net weight of 357g.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow is the cake pressed?\u003c\/strong\u003e\u003cbr\u003eIt is presented as a traditional hand stone-pressed Pu-erh cake.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many cakes are in a traditional tong?\u003c\/strong\u003e\u003cbr\u003eThe listed traditional packing is 7 cakes per tong.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat water temperature should I use?\u003c\/strong\u003e\u003cbr\u003eUse approximately 90–95°C water for gongfu brewing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eShould I rinse the tea?\u003c\/strong\u003e\u003cbr\u003eA short 3–5 second rinse is optional and can help open the compressed leaf before drinking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it be re-steeped?\u003c\/strong\u003e\u003cbr\u003eYes. This raw Pu-erh is intended for repeated infusions, with brewing time increased gradually.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I continue to age the tea?\u003c\/strong\u003e\u003cbr\u003eYes. Keep it under clean, dry, ventilated and odour-free conditions suitable for Pu-erh storage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it suitable for gifting?\u003c\/strong\u003e\u003cbr\u003eYes. The 357g traditional stone-pressed format makes it suitable for serious Chinese tea gifts and collector-oriented tea sets.\u003c\/p\u003e\u003ch3\u003eSEO Tea Keywords\u003c\/h3\u003e\u003cp\u003eRelevant searches include \u003cstrong\u003e2010 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\u003c\/strong\u003e.\u003c\/p\u003e","brand":"ClayZenith","offers":[{"title":"357g Tea Cake","offer_id":62647746854993,"sku":"CZ-PUER-XIGUI-2010-357G","price":105.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1069\/6297\/6849\/files\/xigui-ancient-tree-early-spring-raw-puer-357g-01.jpg?v=1789653446","url":"https:\/\/clayzenith.com\/products\/2010-material-xigui-ancient-tree-early-spring-raw-pu-erh-tea-cake-357g-traditional-stone-pressed-lincang-sheng-puer-%e6%98%94%e5%bd%92%e5%8f%a4%e6%a0%91%e7%94%9f%e8%8c%b6","provider":"ClayZenith","version":"1.0","type":"link"}