Hekai Ancient Tree Raw Pu-erh Cake Tea

Wild charming, floral, complex taste

Ship from U.S. Warehouse (2-5 days delivery)
Hekai Ancient Tree Raw Pu-erh Cake Tea

Wild charming, floral, complex taste

78% of 100

Hekai Mountain, Menghun, Menghai County, Yunnan Province, China

Harvest Date:

October, 2015 and April, 2016

Production Date:

April, 2016

Net Weight:


Dry Leaf: 

Round and smooth cake, well-compressed, clear and complete strip, fat tea buds and full of pekoes


Strong wild flavor with distinct flower aroma


Golden yellow, crystal clear and bright


Smooth, heavy and thick in taste, a little bitter at first, but soon sweet after taste

Tea Bush:

Menghai large-leaf ancient tree (300 to 500 years)

Tea Garden:

Mt. Hekai wild tea area


Moderate caffeine (less than 20% of a cup of coffee)


Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

The most important characteristic of this tea is “balance”, and its taste will not be too bitter or strong, which makes it of high acceptability and cost performance.

This TeaVivre raw pu-erh cake, from Hekai Mountain, one of the six ancient tea areas in Yunnan, is made with the blending of 2015 Autumn tea leaves and 2016 Spring teas leaves from 300 to 500 years old tea trees (blending Spring and Autumn tea leaves is to improve the taste of this cake tea). From the shape of the tea cake, we can see its adequate tea material with intensive tea buds. Even when pry open the surface of the cake, the inside material is the same as the outside.

When brewing with boiling water, the tea shows golden bright yellow liquid with its unique aroma pervading in the whole tea room. Some experienced tea lovers call it “spirit of mountains and natures”, which refers to a rich and mellow flavor that contains floral, honey, fruits as well as the scent of grass and trees. Because of the process of blending, the sweetness softness of this tea is more obvious than other new pu-erh teas. It tastes a little bitter, but will disappear immediately, and then after you swallowed the liquid, it becomes sweetish and mouth-watering afterwards. Besides, you will feel the sweetness for at least 15 minutes after tasting this tea.

Above all, this tea cake has big potential of evolving in the future, which is very suitable for collection.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 8g Tea
Brewing time: 3 - 5 mins 12 steeps: rinse, 10s, 10s, 15s, 15s, 15s, 20s, 25s, 30s, 30s, 35s, 50s, 60s
      Rinse time is around 5 seconds
Tea Garden

Tea trees here in Hekai Mountain are mainly ancient trees and the tea trees are distributed mainly around these three villages - Manmai old village, Mannong old village and Mannong new village. Many ancient tea trees just grow on the side of the villagers houses, which forming a beautiful harmonious natural landscape between man and nature.

Rising about 1,400 meters to 1,700 meters above the tea level, Hekai Mountain’s annual average temperature is about 18.1 degree Celsius, annual average foggy days are about 129 days and relative humidity is about 82%. The soil here is very fertile, which is the latosol soil and appears slightly acidic with a PH of 4 to 5.5.

Hekai Shan Tea Garden in Fengqing

Tea Farmer

“Vigorous and lively”, this is my first impression about Mr. Gu. Originally, I added him via WeChat recommended by a tea friend. Every day looking at photos about tea mountains, ancient tea trees and brewing teas that he shared at his circle of friends, I was really interested in these. Therefore, at the beginning of 2016, I decided to visit these ancient tea trees in Hekai Mountain with Chris after the journey to Hangzhou and Huangshan.

In this meeting, we drank many excellent ancient tree teas, harvest the friendships and meanwhile, we knew more about Mr. Gu. Being a Hekai people born and bred, he has been engaged in making ancient tree teas since 2009. Compared with those tea farmers who had decade’s rich experience in making teas, he was somewhat immature. But this also was his advantage. For young, every day he could run to the Tea Mountains to find the ancient tea trees, collect the fresh tea leaves, and study with experienced tea farmers or try to make teas. For young, not afraid of failure, he was strict with himself when making teas and would remake the teas once he was not satisfied the teas. It all starts with his love to Pu-erh teas, so this high-quality Hekai Ancient Tree Raw Pu-erh Cake appears. When you receive this raw pu-erh tea cake, you can feel his full of sincerity.


Menghai, the birthplace of pu-erh tea and Chinese tea, is located in southwest Yunnan Province. Till now, there are large numbers of wild ancient trees growing in Menghai, including the 1,700-year old ancient tree king. In addition, Menghai also abounds in rice and cane sugar and has the title of Southern Yunnan granary since ancient times. Nowadays Menghai becomes a state-level grain and sugar production base.

Map of Hekai

Tea Bush

Menghai large leaf tree species is native to Menghai County, Xishuangbanna and has been rated as the national improved tea variety in 1984. This variety can grow 7 m tall in the wild. Its leaves are vivid green and obviously larger than some common varieties. The buds of this variety are yellowish-green and covered with numerous microvilli (fuzz). Tea leaves of this species are high in phytochemicals.

For one bud tea with two leaves, just as an example, the contents of amino acids, polyphenolic compounds, caffeine and catechuic acid account for 2.3%, 32.8%, 4.1% and 18.2% respectively. So, pu-erh tea made from this species is high-quality and has a rich aged flavor, mellow tastes with a full bodied tea essence.

Menghai large-leaf species


Pu'erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu'erh is named after the town of Pu-erh in Yunnan province, which was the early trading center for this tea. In this teas early history it was used as a bartering currency in south west China. In south west China the famed Cha Ma Gu Dao - “Tea Horse Road” - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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