2017 Hekai Raw Pu Erh Cake Tea


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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.
  • 200g.
  • One bud with two leaves.
  • Hekai Mountain, Menghun, Menghai County, Yunnan Province, China.

Recommend Developing Technique

Cup Method

Teacup: 12oz/ 355ml
203 ℉/ 95 ℃.
5g Tea.
Developing time: 3 – 5 mins.

Chinese Gongfu Method.

Gaiwan: 3.8 oz/ 110ml.
203 ℉/ 95 ℃.
10g Tea.
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.

Additional information

Weight N/A
Zip Bag

Sample 10g * 2, 1 cake (200g), 2 cakes, 3 cakes, 7 cakes


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