Yunnan’s He Kai Shan black teas have been gaining popularity due to their incredible fragrance and gentle nature. Our black tea from this region is outstanding and we have been tasting samples of both the black tea and Pu-erh from this mountain in Yunnan Province for years.
One of the largest well-preserved ancient tea gardens exists on Hekaishan. The Lahu Minority living here has never used pesticides or chemical fertilizer in their tea gardens. This harvest of raw Puerh leaf had a nice hint of clean, subtle smokiness and a rich, full mouth-feel. It was perfect for developing into mao cha. Now that this leaf has been rested, compressed, and aged, its finish is gentle yet long-lasting and cleansing. The liquor is a soft, reddish-yellow. It is very accessible, making it satisfying for experienced Puerh enthusiasts but also a perfect introductory Pu-erh for the enthusiastic novice, or anyone in between! This He Kai Shan Raw Pu Erh Tea Cake was made of tea leaf material harvested from ancient arbor tea trees that are 200-500 years old, during late March 2014.
This Pu-erh is delicious now, and will continue to improve with more ageing, if you can manage to keep all or some of it around for any length of time. It is from a quite prestigious tea-important area and will increase in both tastiness and value with more time. This cake could be nice to have multiples of, for personal drinking and also barter with friends.
This cake will improve for probably twenty years (and then be able to be kept for many more years in a shelf-stable condition), depending on storage conditions, but it is also a good beverage now as a young Pu-erh/mao cha. This cake’s current ‘drinkability’ is particularly because the tea trees from which its leaf came are so old and have been supervised by true ‘tea people’.
Sheng Pu-erh is also known as ‘un-cooked’ or ‘raw’ Pu-erh. t is the un-fermented version of Pu-erh.
Sheng Pu-erh is un-fermented tea when it is young but microbial activity on the leaf will allow the tea to slowly ferment over time when the tea is kept under good storage conditions. Sheng Pu-erh can be drunk now or stored for years to allow this slow microbial transformation of the tea to turn the tea into something rich and full. Similar to young wines that will, over time, transform into much more substantial wines, sheng Pu-erh is prized by collectors and tea enthusiasts for this ability to age and improve over time.
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