Our Mystic Mountain Xigui Young Gushu Raw Puerh is hailed from trees ~250 years old, and yields incredible sweetness, and powerful Qi. First infusions are met with a thick, viscous, s’more’s/ toasted caramel sweetness, with a breath of freshness that transforms back and forth between viscous and airy. It is very hard to get raw Puerh that is of this caliber— as most “Gushu”, or ancient tree Puerh on the market is faked, or grown very close to civilization or processing facilities. This is unique in that it comes from older trees, but also it is completely wildly harvested, from non human cultivated trees, only once per year. The individuals who cultivate this tea hike far into the jungles to harvest it off of the trees, and fill what they can on their backs in bamboo baskets, and hike it out, many kilometers to the nearest processing facility. The combination of it being old tree, extremely wild, and high altitude, all contribute to the incredibly unique sweetness and light floral notes, as the plant is under stress of altitude (ideal for tea plants), and also surrounded by more bio diverse habitat, and mineral rich soils. There is quite hardly anything like it on the western market, where people have developed a palette for very smoky and bitter, abrasive raw Puerh teas, which comes from smaller bushes and is hardly palatable— thinking that’s just how raw Puerh actually is— not knowing the best form of it should actually be very floral and sweet, and not quite as abrasive.
Characteristic Tasting Notes:
Stone Fruit, Floral Body, Marshmallow Finish.
Water Temp: 190-194F
Amount: 4-7g tea, 140-200ml Pot
1st Infusion: 5-6 seconds.
2nd Infusion: 5-6 seconds.
3rd Infusion: 5-7 seconds.
4th Infusion: 8-10 seconds.
5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).
Western Brewing Method:
- Place 2-3g of tea (about 2-3 tbsp) in a straining device inside a mug, fill with water that’s 192F, steep 5 minutes, and enjoy.