Xia Ke Ji Raw Pu-erh

Tea type
Pu-erh Tea
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Autumn Leaf Pile, Bitter
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Edit tea info Last updated by Raritea
Average preparation
200 °F / 93 °C 5 min, 0 sec

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From Teavivre

Xu Xiake was a Chinese travel author and geographer of the old Ming Dynasty. Once when he spent a night with a shopkeeper in Fengqing in 1693, he was offered a large-leaf local specialty pu-erh tea; Xu Xiake was so grateful that he made sure to note this courteous reception in his writings, spreading the customs of Fengqing and its special pu-erh tea in his travel diaries. In order to thank him for his love of Fengqing tea, this particular type of pu-erh was soon named after him as Xia Ke Ji Cha.

This raw pu-erh tea cake is made from a large-leaf and old-tree species from the Mengyou area, with the raw materials picked as one bud with one or two leaves; the fat tea buds are clearly and evenly distributed throughout the cake, along both the inside and outside. On brewing, the first three infusions are dominated by its characteristic sweet fragrance, while the fourth infusion establishes the tea’s rich texture and full flavor. Because this tea was recently harvested and produced in 2017, it maintains a slightly bitter note; however, this bitterness almost instantly disappears, replaced by a sweet flavor that lingers in the mouth and leaves a notable honey aroma in the cup.

All in all this is a good, stable tea, retaining bright yellow liquor even after ten infusions. As the flavor eventually fades, the rock-sugar sweetness remains in the water.

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