2015 He Kai Shan, Sheng (Raw), Early Spring Harvest

Harvested from older trees, this excellent sheng (raw) cake, enjoys a warm hua-mi xiang (floral honey fragrance) on the palate, and a lingering hou yun, or long finish. The wet leaf exudes a woody, mineral fragrance. Smooth and elegant on the palate with dynamic energetics.

About 2015 He Kai Shan, Sheng (Raw), Early Spring Harvest

Harvested from older trees, this excellent sheng (raw) cake, enjoys a warm hua-mi xiang (floral honey fragrance) on the palate, and a lingering hou yun, or long finish. The wet leaf exudes a woody, mineral fragrance. Smooth and elegant on the palate with dynamic energetics. He Kai is one of the six famous Puerh mountains west of the Langcang river.

Origin: He Kai Cun, Menghai County, Xishuangbanna Prefecture, Yunnan Province - Early Spring Harvest 

 

      • brewing

        • Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
        • Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping.  Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
        • Amount: 1 tsp per 8oz/250ml of water 
        • Water Temperature: 205ºF/95ºC
        • Bring fresh, cold spring water to a boil.
        • Brew 4-6 minutes
        • All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.

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