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 Instructions

        • 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.