2014 Sui Gong Ancient Tee Tree Pu-erh Ripe Tea Cake 357g

(1 customer review)


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About 2014 Sui Gong Ancient Tee Tree Pu-erh Ripe Tea Cake 357g

Our Sui Gong Ancient Tea Tree Pu-erh was using the “one-bud-two-leaves”, spring, large and sun-dried Shaiqinmao tea leaves, belonging to the Yunnan big-leaf variety, in Menghai area, produced by He He Chang tea factory.

He He Chang tea factory was established in 2010, it is a nationally renowned high-class Pu-erh tea brand. “High quality, original, ecology and ancient tea tree spring tea” is its tea-making philosophy.

Appearance & Taste

2014 Sui Gong Ancient Tee Tree Pu-erh Ripe Tea Cake 357g

This Pu-erh tea cake uses the spring tea leaves plucked from ancient tea trees located inside the primitive deep mountain as raw materials, which brings its pure and natural nature. The taste of the tea is fresh and mellow, with an earthy, woody and floral flavour. It has a very strong, impressive, sweet and lingering aftertaste. Aged for more than seven years, it also has a very special and rich “Chen” fragrance. The tea soup is clear and has an amber colour.

Taste: Earthy, Sweet, Woody

Brewing Guide

2 teaspoon(s)

100°C (125ml)

3-4 mins


4 tsp

100°C (250ml)

3-4 mins


8 tsp

100°C (500ml)

3-4 mins


For simple glass vessel/teapot brewing:

You can brew fewer tea leaves with more hot water for a longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass, or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

  • Warm the Gaiwan/tiny teapot with hot water; discard the water afterward
  • Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
  • Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
  • Refill clay teapot/Gaiwan with hot water
  • Infuse tea for around 10s – 20s for the first brew, extending extra 20s infusion time for the following brew
  • Pour the steeped tea into a serving cup and divided into small teacups and serve
  • Repeat 8-15 times depends on personal taste



The tea is produced from ancient tea trees in Menghai County, the famous home of Pu’er tea and the earliest site of tea production in China. The area is dotted with ancient tea trees; the oldest wild tea tree here is 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’. The climate has both tropical and subtropical characteristics: there is a southwest monsoon Temperature difference across the year are small but large from day today. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. The annual average temperature is 18.7℃, the average annual sunshine 2,088 hours, the average annual rainfall 1,341 mm, and the annual frost around 32 days. Menghai is very often foggy, on average around 107 to 160 days a year. The soil is deep, breathable and fertile; it is slightly acidic and has good drainage. Types include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu’er tea trees.

Origin: Yunnan

1 review for 2014 Sui Gong Ancient Tee Tree Pu-erh Ripe Tea Cake 357g

  1. English


    I bought this as a gift for my mum and she adores it. The fresh and earthy flavour is complemented by a lingering sweet aftertaste.

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