Hekai Ancient Tree Raw Pu-erh Cake Tea

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea Leaves
Flavors
Apple, Astringent, Bitter, Flowers, Fruity, Jasmine, Pleasantly Sour, Violet, Autumn Leaf Pile, Brown Sugar, Mineral, Pine
Sold in
Bulk
Caffeine
Low
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 oz / 83 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

2 Tasting Notes View all

  • “The first 4 steepings of this tea had a gentle/ pleasant bitterness that almost covered fruity notes of apple and a pleasant mix of sourness and sweetness. After that the bitternesswas more in the...” Read full tasting note
    78
  • “Brews a light gold color. Tastes of pine, dried flowers, minerals, and incense. Slight brown sugar sweetness. There is a little bit of aged taste starting to develop, more than I would expect from...” Read full tasting note
    84

From Teavivre

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

Plucking Standard: One bud with two leaves

Net wet: 200 g

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

Aroma: Strong wild flavor with distinct flower aroma

Liquid: Golden yellow, crystal clear and bright

Mouthfeel: 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

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.

About Teavivre View company

Company description not available.

2 Tasting Notes

78
5 tasting notes

The first 4 steepings of this tea had a gentle/ pleasant bitterness that almost covered fruity notes of apple and a pleasant mix of sourness and sweetness.
After that the bitternesswas more in the background and the fruity notes came foreward, accompanied by a diffuse flowery taste I didn’t quite catch in the earlier steepings. From the 5th steeping on the dark but subtle flowery taste got the dominant note in the tea and developed into a bouquet of violets, jasmine and lilies.

I like the gentle bitternes in this tea that is quite prevalent in the beginning but in itself still smooth and tasty. Also the flowery notes were a pleasant surprise. I hadn’t encountered such such flavors in a sheng pu-erh yet.

Preparation:
5g Tea in a 75ml Gaiwan, almost boiling water fresh from the stove top
8s rinse, 10, 12, 20, 25, 25, 30, 35, 40, 45, 45, 50 seconds

Flavors: Apple, Astringent, Bitter, Flowers, Fruity, Jasmine, Pleasantly Sour, Violet

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 75 ML

Login or sign up to leave a comment.

84
317 tasting notes

Brews a light gold color. Tastes of pine, dried flowers, minerals, and incense. Slight brown sugar sweetness. There is a little bit of aged taste starting to develop, more than I would expect from a tea that’s blended 2015 and 2016 material. Compared to the 2017 not-so-ancient-tree Hekai, the taste is much more bitter and astringent, though I would still only call it moderately bitter. The mouthfeel is a bit thin, but it has a strong lingering aroma in the mouth. As I drink it I get a bit of the qi feels.

This one is definitely better than Teavivre’s cheaper Hekai. Good, but not outstanding.

Flavors: Autumn Leaf Pile, Brown Sugar, Flowers, Mineral, Pine

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 90 ML
looseTman

Have you tried any of TeaVivre’s current shou?

tperez

I haven’t, I tried a couple a few years back, but I don’t think their selling the same ones anymore.

tanluwils

Have you tried Chawangshop’s 2016 Hekai Gushu?

tperez

I’ve actually never ordered from Chawangshop, I’ve been thinking about it for a while but always end up sticking with YS. Any favorites?

Login or sign up to leave a comment.