Xiao Hu Sai village belongs to the Big Snow Mountain ridge (大雪山) of Mengku, Yunnan. Standing nearly 3300m high (+10,000 ft) and towering over Mengku valley, the summit hides a majestic environment — lush, pristine forests furnished with numerous ferns and enough lichen to sustainably nourish the rich biodiversity. Xiao Hu Sai village is situated on the western side of this ridge, well known for its large reserve of ancient puerh tree reserve in Licang area.

Due to the recent years of high demand of Mengku pu-erh tea, Xiao Hu Sai has quickly gained fame for its high quality, ancient tree pu-erh tea. Victoria first visited this village on her 2016 tea trip, but didn’t secure the ancient tree pu-erh tea she was searching for. She went back again the next year and got the charm. 

This tea is very fragrant, smooth, has strong honey note and hints of nutmeg, almond, vanilla, with a strong aftertaste or huigan. It possess a slightly tannic component, has a strong cha qi (茶氣) or “energy” that helps one experience a sense of calm and goundedness.

Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 5 individual cakes. To purchase a tong, simply purchase 5 cakes, and leave us a note that you desire a tong.   

Additional Info

Origin:                     Mengku, Yunnan province, China

Harvest Time:         October 5, 2017

Elevation:                1800 meters

Bush Varietal:          Mengku Da Ye (large leaves)

Caffeine level:         Medium

Tasting Notes

It is very fragrant, mellow, thick, full bodied, very smooth, delicate, with a sweet aftertaste. Slightly astringent, quick Hui Gan.  

Steeping Guide

Grandpa style:   210^oF, 4g for 6 oz of spring/filtered water, 0.5-1 minute, up to 10 steepings, adjust to taste. We advise against the use of tap water as well as purified water. 

Gongfu brewing: It is recommended to use the Gongfu brewing method in order to get the most out of this tea. Please click here for Gongfu brewing instructions.