Xia Ke Ji Raw Pu-erh Cake Tea 2017

Complex & rich taste, rock sugar sweet

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Xia Ke Ji Raw Pu-erh Cake Tea 2017

Complex & rich taste, rock sugar sweet

95% of 100

Fengqing County, Lincang City, Yunnan Province, China

Harvest Date:

April, 2017

Production Date

May 28, 2017

Plucking Standard:

One bud with one or two leaves

Dry Leaf: 

Well-compressed cake with tight and even strips, fat tea buds and leaves, and full of pekoes


Pekoe flavor, fruit and honey aroma


Bright pale yellow


The taste is rich, soft and full with obvious fruit and honey aroma,

and the sweet after taste lasts long

Tea Bush:

Fengqing large-leaf tea bush species (more than 200 years old)

Tea Garden:

Mengyou Tea Area

Net Weight:



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 first few infusions have obvious fruit and honey aroma, the middle ones are full and rich, and the last ones are back to sweet taste, so the aroma and taste of whole infusions are excellent. The production time is short, but the transformation after storage will be surprising.

Xu Xiake was a Chinese travel writer and geographer of the Ming Dynasty. In 1693, when Xu Xiake spent the night in Fengqing, the shopkeeper treated him with large leaf Pu-erh tea, a local specialty. Xu Xiake was so grateful that he noted the courteous reception, so the customs of Fingqing and large leaf Pu-erh tea spread widely with his Xu Xiake's Travel Diaries. In order to thank Xu Xiake for his love of Fengqing tea, they named this tea “Xia Ke Ji Cha”.


This raw Pu-erh cake is selected the large leaf species (more than 200 years) of Mengyou tea area as the raw materials and is picked as one buds with one or two leaves, so we can see clearly that the fat tea buds evenly distribute inside and outside the cake. While brewing, the first three infusions are dominated by the fragrance and sweet. From the fourth infusion, its rich texture begins to occupy the mouth and makes the mouth full of this flavor. It is soft and full. The harvest and production time is 2017, so it has a slight bitter taste, but the bitter taste will instantly disappear, followed by the sweet after taste which lingers in the mouth. While we swallow the liquor, we can smell the honey-like aroma from the empty cup, very charming.


On the whole, this tea has good stability, and even after more than ten infusions, the liquor is still bright and yellow. While the taste of last few infusions fades, the liquor drinks like sweet water (the crystal rock sugar sweet), fills our mouth and makes us want more.

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: 5 - 8 mins 13 steeps: Rinse, 10s, 10s, 10s, 10s, 20s, 20s, 30s, 40s, 50s, 60s, 70s, 100s, 120s
      Rinse time is 5 seconds
Tea Garden

There are fifteen towns in Fengqing that cultivate old tea trees, including Xiang Zhu in Xiaowan Town; Xinyuan; Dashi Village; Mengyou Village; Yongxin; and others, all in all totalling around 31,000 mu.

Mengyou in Yunnan is an area thick with wild tea trees, half wild and half cultivated. Many of the old trees here are aged to a few hundred years, while a rare few are a thousand or more. The ancient tea plantations here in Mengyou establish a special cultural landscape, giving great vitality to this place.

Dashi Wild Area

tea picking 1
tea picking 2

People here usually climb up the tree to pick tea leaves.

Tea Farmer

An authentic Yunnan farmer, Mr. Zhou has been avidly contributing to the tea business for more than twenty years. A short chat with him revealed to us his passion for and insistence on traditional methods of tea production, and that he values the quality inside tea. His experience comes from how he has spent most of his time along the tea mountains. Mr. Zhou is passionate about bringing out the essential nature of tea to share with tea lovers around the world, and he claims that the best environment for growing perfect tea trees can be found in Fengqing.


This pu-erh cake comes from the representative pu-erh production area, Fengqing, in the southern part of the Dianxi Longitudinal Valley. Fenging is a county in the northwest of Lincang, one of the four famous pu-erh production areas (among Xishuangbanna, Pu’er, and Baoshan), and is one of the first birthplaces of tea in the entire world. It is also famous as the hometown of Yunnan black tea in Lincang. Fengqing has a long history of planting, producing, and drinking tea, and the land features a throng of mountains webbed with rivers.

Map of Fengqing

Tea Bush

This tea is made from the Fengqing large-leaf species, a type of Yunnan large-leaf tea tree. It propagates sexually and takes the form of a super large-leaf arbor, which means that this plant can grow to over six meters tall. In 1984 the Fengqing large-leaf species was certified by the Chinese government as a national grade. It contains an abundant amount of tea polyphenol and catechins, 30.2% and 13.4% respectively, and also contains 2.9% amino acids and 3.2% caffeine.

Fengqing large-leaf tea bush species


Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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