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Hekai Raw Pu-erh Cake Tea 2017

Rock candy sweetness, rich taste

$3.00
Hekai Raw Pu-erh Cake Tea 2017

Rock candy sweetness, rich taste

Rating:
80% of 100
Categories:
Pu-erh
Summary
Origin:

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

Harvest Date:

March 26, 2017

Production Date:

March 29, 2017

Plucking Standard:

One bud with two leaves

Net Weight:

200g

Dry Leaf: 

Well-shaped, tight round cake covered with lots of white downy hairs

Aroma: 

High-mountain charm (Shan Yun)

Liquor: 

Bright golden yellow color

Taste: 

Rich in taste, it offers slightly bitterness but integrated with rock candy sweetness and

quick huigan, producing saliva

Tea Bush:

Menghai large-leaf species(50-80 years old)

Tea Garden:

Mt. Hekai wild tea area

Caffeine:

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

Storage:

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

Shelf Life:

The aged the better

Angel's Comment:

This raw cake tea is 100% pure material from the first flush spring tea of 2017 that covered with lots of white downy hairs.

This raw cake tea is made from 50-80 years old Menghai large-leaf species with plucking standard of one bud with two leaves. Because this tea is processed 2017 spring tea leaves into raw Pu-erh and it still needs a slow microbial transformation of the tea into something rich and full. Therefore, when compared it with aged raw Pu-erh cake tea, it doesn’t have a very obvious aroma, but you can still catch its slight high-mountain charm. After being transformed for a period of time, the fragrance of the tea will become more powerful and rich.

When sipping, it is very rich in taste, offers slightly bitter but quickly disappeared, yielding a strong sweet aftertaste and saliva production accompanied by the noticeable rock candy sweetness lingering in your throat. In addition, this raw hekai Pu-erh surprisingly endures through many tasty infusions. As you continue to brew it in the last few infusions, the bitterness will gradually faded to a sweeter note that slowly expands outward, which gives us a very pleasant experience.

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 10 steeps: rinse, 30s, 20s, 25s, 35s, 35s, 45s, 60s, 120s, 150s, 180s
      Rinse time is around 5 seconds
Tea Garden

Located in the southeast of Menghai County, Hekai tea area is the most well-protect and the largest range of ancient tea mountain in Xishuangbanna, Yunnan province. Tea trees growing here are mainly distributed in three villages, including Manmai village, Mannong old and Mannong new village. The main ethnic groups living in here are Lahu and Hani. When walking into this place, many ancient tea trees just grow on the side of the villagers houses, which forming a beautiful harmonious natural landscape between man and nature.

Hekai Shan Tea Garden in Fengqing

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.

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.

Mr. Gu

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.

Origin

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.

Menghai large-leaf species

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.

History

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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