Gongting Shu Pu'er | Pu'er Thee

We take pride in offering a "Gong Ting" grade Shu/Ripe Pu-erh Tea from Yunnan. This tea originates from the Canghai area and was harvested in April.

Gong Ting grade ripe pu'er tea is known for its small leaf size and potent cha qi. It is considered the highest grade amongst all the loose shu pu'er. It brews a thick tea soup with a dark chocolate-like aroma and aftertaste and a fruity sweetness. We are very picky in unpleasant odor (musty, fishiness) when it comes to Shu Pu'er. Until we found this one, where we only taste the good characters of shu pu'er while with a clean taste.

The tea leaves were harvested from organically cultivated pure assamica varietal tea bushes growing at an altitude of 1300-1350 meters located in the south of Yunnan province. After picking, the tea undergoes sun-drying to become mao cha, which is then wet piled (wo dui) for 45 days to transform it into ripe pu-erh tea (熟普洱).

earthy, chocolate, fruity fragrance
clear, mellow and rich taste
chocalate, slight bitter that turns sweet aftertaste

suggested teaware: teapot / gaiwan
brewing method: 4g tea in 110ml/100°C water (could be brewed up to 8 times)
brewing time:
the 1st-3rd time: 15s
the 4th-6th time: 20s
the 6th-8th time: +10s per extra time

After harvesting, the leaves are sun-dried and processed into mao cha. The mao cha then undergoes the wet piling process, known as wu dui, where it is carefully stacked and fermented for approximately 45 days. This fermentation transforms the tea, imparting a rich and smooth flavor profile with hints of dark chocolate bitterness and fruity sweetness.

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