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Yunnan's He Kai Shan Puerh tea has been gaining popularity due to its fragrance and gentle nature. One of the largest well-preserved ancient tea gardens exists in Hekaishan Mountain. The Lahu Minority living here has never used pesticide and chemical fertilizer in the tea gardens.This harvest of raw Puerh has a nice hint of light smokiness and a rich, full mouth-feel. The 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 easy and welcoming to newcomers. The He Kai Shan Raw Pu Erh Tea Cake was made of tealeaves harvested from 200-500 years old ancient arbor tea trees during the Late-March 2014. It can produce infusion with a very appealing thick body and long lasting sweetness.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the He Kai raw Pu Erh cake is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored.

We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible.