2017 Bao He Xiang "Peach Cake" Raw Pu-erh Tea

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Pu-erh Tea
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Edit tea info Last updated by Mateusz
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  • “Powerful beginning astringency that overwhelms, followed by great sweetness and hui gan. Full bodied and complex. Lovely fragrance. I get the feeling that this would be great for aging. Energy is...” Read full tasting note

From Yunnan Sourcing

“Peach Cake” is a unique blend from very sought after teas from Menghai and Yi Wu Mountain areas of Xishuangbanna. Li Wen Hua has painstakingly blended this tea to achieve a strong and full bodied tea that will be enjoyed now and in the future.

About this tea in Li Wen Hua’s words (pardon my poor translation)

“Drink a bottle of honey water, water like candied fruit, you can drink tea with peach taste. Peach blue cake, the tea soup, good water, when the flavor, aroma, qi, power are melted in water, it becomes like heavenly nectar.

The pursuit of the peach cake can be expressed in terms of “fibre”. “Fibre” stands for delicateness, “秾” stands for plumpness (brilliant), and the combination of the two brings us into a heavenly realm."

Li Wen Hua is a long time Pu-erh veteran, he’s produced pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total.

357 Grams per cake

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1 Tasting Note

72 tasting notes

Powerful beginning astringency that overwhelms, followed by great sweetness and hui gan. Full bodied and complex. Lovely fragrance. I get the feeling that this would be great for aging. Energy is not physical nor mental, but rather emotional— feeling uplifted.

$250 for the whole cake eh? Add it to my list of sheng to consider buying and aging after my first or second year of newbie tea exploration.

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