2017 Xigui-Style Raw Pu-erh Tea Cake – 357g Lincang Sheng Puer
2017 Xigui-Style Raw Pu-erh Tea Cake – 357g Lincang Sheng Puer
2017 Xigui-Style Raw Pu-erh Tea Cake – 357g Lincang Sheng Puer
A traditional 357g raw Pu-erh / sheng Puer cake from Yunnan, presented under the name 昔归山古树茶 (Xigui Mountain ancient-tree tea). This 2017 spring raw Pu-erh is wrapped as 普洱茶【生茶】 with a net weight of 357g.
Built around the Xigui, Lincang style, this cake follows classic raw Pu-erh processing including wok kill-green, hand rolling and stone pressing. Its profile is designed for drinkers exploring fragrant, structured Yunnan sheng with the depth and evolution of a dated compressed tea cake.
Quick Facts
- Tea type: Raw Pu-erh / sheng Puer
- Year: 2017 spring tea
- Net weight: 357g per cake
- Origin style: Xigui, Lincang, Yunnan
- Material style: Ancient-tree style Yunnan raw tea
- Processing: Traditional wok kill-green, hand rolling and stone pressing
- Format: Compressed Chinese tea cake
- Best for: Gongfu brewing, raw Pu-erh exploration, tea-room display, gifting and careful home aging
What Does Xigui-Style Raw Pu-erh Taste Like?
Raw Pu-erh from the Lincang style is generally brighter and more aromatic than ripe Pu-erh. With several years of storage, a 2017 cake can show a balance between youthful freshness and early maturation. Expect flavour directions such as floral sweetness, honey, fresh wood, dried fruit, mineral notes, gentle herbs and a returning sweetness, with a golden to amber liquor. Brewing strength, water and storage conditions will influence how much bitterness, sweetness and fragrance you experience.
How to Brew It
Gongfu style
Use around 5–7g per 100ml in a porcelain gaiwan or small teapot. Start with water around 90–95°C / 194–203°F. A quick rinse is optional for a compressed cake. Begin with short infusions of roughly 8–12 seconds and extend gradually. If the tea becomes too bitter, shorten the steep or lower the water temperature slightly.
Easy teapot style
Use around 3–4g per 250ml and steep for about 2–3 minutes. A lighter leaf ratio helps emphasize sweetness and aroma.
Best Time to Drink It
Late morning and afternoon are especially suitable. Raw Pu-erh can feel lively and aromatic, making it a good tea for focused work, a long tea session or a weekend gongfu session. It contains caffeine, so caffeine-sensitive drinkers should avoid strong late-night brewing.
Food Pairing Ideas
Pair with fresh fruit, light pastries, almond cookies, steamed buns, mild cheese, roasted nuts, chicken, lightly seasoned dim sum or delicate desserts. Avoid very sweet or heavily spiced food if you want to notice the tea’s floral and mineral details.
Display & Interior Styling
The pale wrapper, ink-style tree illustration and traditional round cake format suit both classical and contemporary interiors. For a Chinese tea room, display the wrapped cake upright on a wood stand beside a porcelain gaiwan and bamboo tray. For a modern East-meets-West interior, pair it with pale oak, travertine, linen and matte ceramic pieces. Keep the tea out of direct sunlight and away from kitchen odours, perfume and incense.
Gifting
A 357g dated raw Pu-erh cake makes a substantial gift for tea drinkers who enjoy Chinese tea culture, gongfu brewing and teas that can evolve over time. It suits birthdays, housewarmings, host gifts, business gifting and festive occasions. The Xigui association also gives the tea strong conversation value for people who already know famous Yunnan tea regions.
Storage & Aging
Store in a clean, dry, odour-free environment with stable conditions and moderate airflow. Avoid excessive humidity, strong smells and direct sunlight. Raw Pu-erh can change significantly over time, and its character develops according to storage, starting material and personal taste.
Collecting view: dated raw Pu-erh and famous-region styles attract interest because provenance, storage, condition and maturity all shape the drinking experience. This cake works especially well as a tea to drink, age carefully and revisit over time.
FAQ
Is this raw or ripe Pu-erh?
It is raw Pu-erh, also called sheng Puer.
What is Xigui?
Xigui is a well-known tea area in Lincang, Yunnan, associated with aromatic and structured raw Pu-erh.
Is the tea from 2017?
Yes. This is a 2017 spring raw Pu-erh tea cake.
How is it processed?
It follows traditional raw Pu-erh processing with wok kill-green, hand rolling and stone pressing.
Should I rinse raw Pu-erh?
A quick rinse is optional. It can help a tight cake open, but it is not required.
What teaware is best?
Porcelain gaiwan is the easiest neutral choice because it lets you evaluate aroma, bitterness and returning sweetness clearly.
Why can raw Pu-erh taste bitter?
Bitterness is a normal part of many young and middle-aged raw Pu-erh teas. Use shorter infusions, less leaf or slightly cooler water if you prefer a softer cup.
How do I break the cake?
Insert a tea pick gently from the edge and lift layered sections rather than crushing the center.
Can it continue to age?
Yes. Raw Pu-erh can evolve in clean, stable storage over time.
Is this suitable for a beginner?
Yes for someone curious about raw Pu-erh, especially if brewed lightly. Ripe Pu-erh is usually darker and smoother, while raw Pu-erh is brighter, more aromatic and often more structured.
Is this a good gift?
Yes. The traditional 357g cake format, 2017 vintage and Xigui-Lincang association make it especially suitable for tea enthusiasts and gongfu drinkers.
