Tea
SHU (COOKED) PUER - 2012 Menghai Gong Ting 200g
This tea was made in Menghai county, located in the Xishuangbanna growing area of Yunnan Province, which has a distinct earthy flavour, known as Menghai Flavour. On the palate, this tea has their depth of flavor, complexity, and rich, earthy character. "Gong Ting" grade in shu (ripe) pu-erh tea refers to the highest quality of leaf grading used specifically for ripe pu-erh. On the palate, in Chinese, "Gong Ting" (宫廷) means "Imperial Court," indicating a tea once reserved for royalty due to its exceptional calibre. Above all, gong Ting pu-erh uses only the smallest, youngest buds, resulting in a finer, smoother, and often more aromatic tea compared to other grades of shu pu-erh. Origin: Menghai County, Yunnan Province, China Process: The young top shoots - one bud and two leaf buds were harvested and fermented in 2012 and was kept in loose for further aging. As a result, the tea was compressed in May 2018. Tasting hints: very balanced character and honeyed aftertaste, nice thick and strong mouth-feel with earthy undertones just like walking into the wet forest. On the palate, how to steep: Break off a small amount of tea from the cake by using Puer knife or a small knife insert the knife into the side of cake and then lift up. On the palate, using boiling water. Above all, for a normal way of brewing, using 2g leaf buds for 100ml of water, brewing for about 2-3 minutes. Gong Fu Tea Brewing : using 5g for 100ml water, brewing for 10 seconds for the first few brews, then increasing the brewing time to your flavour. Notably, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaves with boiling water for about 10 seconds to allow the leaves to loosen up before the 1st brewing.
About this product
This tea was made in Menghai county, located in the Xishuangbanna growing area of Yunnan Province, which has a distinct earthy flavour, known as Menghai Flavour. On the palate, this tea has their depth of flavor, complexity, and rich, earthy character. "Gong Ting" grade in shu (ripe) pu-erh tea refers to the highest quality of leaf grading used specifically for ripe pu-erh. On the palate, in Chinese, "Gong Ting" (宫廷) means "Imperial Court," indicating a tea once reserved for royalty due to its exceptional calibre. Above all, gong Ting pu-erh uses only the smallest, youngest buds, resulting in a finer, smoother, and often more aromatic tea compared to other grades of shu pu-erh. Origin: Menghai County, Yunnan Province, China Process: The young top shoots - one bud and two leaf buds were harvested and fermented in 2012 and was kept in loose for further aging. As a result, the tea was compressed in May 2018. Tasting hints: very balanced character and honeyed aftertaste, nice thick and strong mouth-feel with earthy undertones just like walking into the wet forest. On the palate, how to steep: Break off a small amount of tea from the cake by using Puer knife or a small knife insert the knife into the side of cake and then lift up. On the palate, using boiling water. Above all, for a normal way of brewing, using 2g leaf buds for 100ml of water, brewing for about 2-3 minutes. Gong Fu Tea Brewing : using 5g for 100ml water, brewing for 10 seconds for the first few brews, then increasing the brewing time to your flavour. Notably, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaves with boiling water for about 10 seconds to allow the leaves to loosen up before the 1st brewing.
