2017 Tao of Tea Xiao Hu Sai Arbor Tree Sheng Pu'erh Cake
Praline, Meringue, Candied Lemon
For more than 1,000 years, tea porters trekked a treacherous 1,400 mile trail that began in the city of Ya’an, located in Sichuan province. Divided into three different routes, none of which were easy to traverse, the goal was to reach the holy city of Lhasa in Tibet with as much tea as one could carry, hoping to trade it for Tibetan horses and other needed goods. In honor and remembrance of these tea porters—these brave men and women, many unable to complete this dangerous trek—we’ve commissioned two pu’erhs from Yunnan province.
Sourced by Victoria during her 2017 tea trip, this tea hails from the famous puerh tea village of Xiao Hu Sai in Mengku, Yunnan province, which sits on the east side of Big Snow Mountain. After four years, this tea has aged into a complex, smooth and full-bodied treasure, with floral and fruity layers, and an almost dessert-like hui gan (回甘).
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, please contact us directly.
Cake: 200 g | 7.05 oz
Origin: Xiao Hu Sai village, Mengku, Yunnan Province
Harvest: October 2017
Tea Cultivar: Mengku Da Ye (large leaves)
210oF, 7g for 6oz of spring/filtered water, 20 seconds to1 minute adjust to personal taste,10 steepings. We advise against the use of tap water as well as purified water.
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.