SHU (COOKED) PUER - 2012 Menghai Gong Ting 200g

This tea was produced in Menghai county, located in the Xishuangbanna region of Yunnan Province, which has a distinct earthy flavour, known as Menghai Flavour. 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. In Chinese, "Gong Ting" (宫廷) means "Imperial Court," indicating a tea once reserved for royalty due to its exceptional quality. 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 leaves were harvested and fermented in 2012 and was kept in loose for further aging.  The tea was compressed in May 2018. 

Tasting notes: very balanced flavour and sweet aftertaste, nice thick and strong mouth-feel with earthy notes just like walking into the wet forest. 

How to brew: 

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. 

Using boiling water.  

For a normal way of brewing, using 2g leaves 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 taste. 

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 tea leaves to loosen up before the 1st brewing.