– Sifu, this tea is bitter! – the young monk scrunched his face.
Wise Lao Cha raised a finger: – Wait.
Three seconds passed. The monk's eyes widened.
– Oh wow! Honey... prunes... and now my whole mouth is sweet, but at the back of it is minty freshness! How does it do that?
– That's HeKai. It doesn't give you everything at once. It makes you earn the sweetness. And once it arrives, it stays.
The raw material for this sheng pu-erh comes from the primeval forests of Xishuangbanna – specifically from the ancient tea gardens of HeKai (贺开) in Menghai County, one of the largest and best-preserved ancient tea garden areas in all of Yunnan. At an elevation of 1,450 meters, veiled in mist for most of the year, the ancient trees grow in a rich forest ecosystem that the local Lahu people have tended for over 1,500 years. Orchids and mosses cling to the branches of centuries-old trunks, and the mineral-rich, slightly acidic soil feeds root systems that reach deep into the mountain.
This tea is crafted by our good friend and skillful tea master, Brother Liang. The tea is made of ancient tea tree material (古树 – GuShu). The tea trees are estimated to be 300–800 years old. For this tea cake, he blended large-leaf (大叶种) and medium-leaf (中叶种) varieties, which contribute to the tea's layered complexity – the large leaves bringing body and depth, while the medium leaves add finesse and aromatic lift. Brother Liang harvested the leaves in spring, when the trees are at their most vibrant after a winter's rest.
HeKai Sheng Pu-erh occupies a sweet spot among the famous Menghai tea mountains. It's not as aggressively bitter as Lao Man'e, nor as forcefully dominant as its celebrated neighbor Lao Ban Zhang. HeKai is all about balance, delivering a tea that is excellent in depth and very approachable. You'll notice a brief, pleasant bitterness on entry that vanishes within seconds, giving way to a rush of Hui Gan (回甘 – returning sweetness) that fills the mouth with honey and notes of prunes. A cooling sensation glides through the throat, followed by a long, sweet, floral finish. And on top of it all, there's a feeling of spring meadow – bright, fresh, alive, and a pronounced Pristine Mountain Character (山野气韵 – Shanye Qi).
Brewing guidelines:
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212℉ / 100℃
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1g per 70-100ml
3-5min
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1g per 20ml5sec + 5sec for each subsequent infusion