This 2017 Hekai Raw Pu Erh Cake Tea is made from 50-80 years old Menghai large-leaf species with plucking requirement of one bud with two leaves. The brewed tea has a mellow and smooth taste, companied with a hint of sweet fragrance. Therefore, when compared it with aged raw Pu-erh cake tea, it doesn’t have a very obvious aroma, however you can still catch its small high-mountain charm. After being transformed for an amount of time, the scent of the tea will become more effective and abundant.
The brewed tea has a mellow and smooth taste, companied with a tip of sweet fragrance. In addition, this raw hekai Pu-erh surprisingly withstands through lots of delicious infusions. As you continue to brew it in the last few infusions, the bitterness will slowly faded to a sweeter note that gradually expands outward, which gives us a really pleasant experience.
2017 Hekai Raw Pu Erh Cake Tea
- The aged the better
- Store in cool, dry location away from sunshine; keep aerated
- Moderate caffeine (less than 20% of a cup of coffee).
- Mt. Hekai wild tea area.
- Menghai large-leaf species （ 50-80 years old ）.
- Rich in taste, it provides slightly bitterness but incorporated with rock candy sweet taste and quick huigan, producing saliva.
- Intense golden yellow color.
- High-mountain appeal (Shan Yun).
- Well-shaped, tight round cake covered with lots of white downy hairs.
- One bud with two leaves.
- Hekai Mountain, Menghun, Menghai County, Yunnan Province, China.
Recommend Developing Technique
Teacup: 12oz/ 355ml
203 ℉/ 95 ℃.
Developing time: 3 – 5 mins.
Chinese Gongfu Method.
Gaiwan: 3.8 oz/ 110ml.
203 ℉/ 95 ℃.
12 steeps: rinse, 10s,15 s,20 s,20 s,20 s,30 s,40 s,50 s,60 s,70 s,90 s,120 s.
Rinse time is around 5 seconds.