Hekai 2013

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Citrus, Leather, Sweet, Wood, Honey, Thick
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by DarkStar
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 oz / 105 ml

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2 Tasting Notes View all

  • “A very very strong tea! An intense, Hekai-typical bitterness (i.e. in contrast to the velvety bitterness of a Lao Man E or an aggresive-focused bitterness of a Bulang, this is rather a citrus-like...” Read full tasting note
    100
  • “Another day, and another pu-erh.sk review. I was very fortunate to get a cake of this last year. The pressing sold out very quickly, however Peter managed to find a couple more cakes and was kind...” Read full tasting note
    90

From pu-erh.sk

Nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma, pleasant and pure feeling after swalowing the tea in the mouth, in the second brew there is already the richness and dense texture of the tea soup, already after a few sips a steady aftertaste, or rather taste sits on the tounge with a mounth-drying effect, the cup gives parfume like scents, the next brews are tough and syrupy, condense flavours, I would describe in overall the taste as rounded, softened bitterness with fruity background

This spring hand-pressing of pu-erh cakes was done in a very skilled manufacture in Yiwu, is more tight than previous years, there is more work for me when taking apart the tea leaves for samples, but for long term storage the tight pressing will allow keep longer the aromas, the tea leaves won’t dry that much, during this tighter pressing the man standing on the stone press needs twice as much time to have the leaves trample down.

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2 Tasting Notes

100
126 tasting notes

A very very strong tea! An intense, Hekai-typical bitterness (i.e. in contrast to the velvety bitterness of a Lao Man E or an aggresive-focused bitterness of a Bulang, this is rather a citrus-like bitterness) which, despite 5 years, still has a certain freshness, to which now, however, woody notes are added and the tea is heavier compared to a young Hekai. Only very late does the tea show its sweet, slightly lighter side. Altogether a quite coarse tea, which also has the “stable character”, which is very much appreciated by me.

Images and more at https://puerh.blog/teanotes/2013-hekai-prsk

Flavors: Astringent, Bitter, Citrus, Leather, Sweet, Wood

Preparation
8 g 3 OZ / 80 ML

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90
26 tasting notes

Another day, and another pu-erh.sk review. I was very fortunate to get a cake of this last year. The pressing sold out very quickly, however Peter managed to find a couple more cakes and was kind enough to set one aside for me to get. I quickly drank up half the cake last year as I enjoyed it so much, but have let the other half sit for the whole of 2014. Tonight/this morning I decided to break off a nice 8 gram bit of it and see how it is coming along. Here are my notes…

Smelling the dry leaves I am getting honey type sweetness and fruity tones. Smells rather inviting. I prepare my 130ml yixing with a short 5 second rinse of the leaves. I smell the wet leaves which are not far off from the dry leaf aroma…plenty of honey sweetness, fruitiness and a faint hint of “biscuits”.

My first proper steep is only 7 seconds. The liquid comes out a beautiful, clean yellow/golden colour and I begin to sip. It tastes very fresh, very clean and very pure. Honey sweetness and fruit start dancing around nicely on my palate. This is a really good start, and is exactly what I remembered from a year ago.

For my second steep I brew for 10 seconds. Now the texture of the liquid looks more golden than yellow/golden, so I am expecting a stronger taste. The puerh does not disappoint and now I remember why I drank so much of this last year…there comes that strong bitterness that I enjoy so much. The bitterness does not overstay its welcome, and I begin to get a lovely returning sweetness after the bitterness has passed. The liquid is a lot thicker, more dense and rich.

The third steep yields very similar results, however I am beginning to notice dryness beginning to develop on my tongue. I don’t find this to be a bad thing at all, for me it actually creates a very pleasant “taste sensation” as all the sweetish, bitter notes are now dancing around on my tongue. I am not getting much QI, but my body is feeling positive.

Subsequent steeps I am getting more fruity overtones , the sweet finish remains for a long time at the back of the throat. One thing I will say with this puerh is you need to get a good grasp of it’s steeping times. It is pretty potent and punches hard. Brew it for too long and it will be too bitter…it requires a little trial and error however when you get it right you will know straight away as you will get that lovely returning sweetness. My tea session ends and gives me time to contemplate on this rather excellent puerh.

I always enjoy Peter’s cakes, but for me this was one of my favourite ones from his 2013 pressings. It really surprises you with its potency and richness. The dry tongue sensation was one of the highlights of this puerh for me as I could taste everything this tea has to offer. I don’t think that the tea has changed much with a year of storage…it is just as good as it was a year ago and is exactly how I remembered it. So, it is fresh, clean, pure, vibrant, potent, sweet, bitter, dense, rich and punchy. What more could you ask for in a young sheng? Many thanks to Peter for a great quality pressing.

Flavors: Bitter, Honey, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 130 ML

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