EN
Shu pu-erh "Jingmai Gongting" is a loose tea made from 2012 raw material picked in the Jingmai (景迈) region of Yunnan Province. Jingmai is known for its old tea plantations and mild climate, and the word "Gongting" (宫廷) translates as "palace," underlining the high grade of the tea.
This is a dark, dense and calm pu-erh with a soft, velvety character. The loose form is convenient: it is easy to choose the strength of the infusion and to brew any amount of tea.
Characteristics
- Type: shu pu-erh, loose
- Region: Jingmai, Yunnan Province, China
- Raw material harvest: 2012
- Leaf: dark brown with golden tips, evenly fermented
- Infusion: rich dark brown with ruby glints
Aroma and Taste
Dry leaf: a deep aroma with notes of nuts, wood, caramel and a light earthiness.
Infusion: a soft, velvety flavor with warm notes of nuts, caramel and dried fruit and a light woody bitterness; chocolate and sweetish spices show in the aroma.
Aftertaste: long and slightly sweet, with spicy shades.
Why You'll Love It
- Warming and relaxing, so it is especially good in the cold season.
- Suits an unhurried, meditative tea session.
- Stands up to 8–10 infusions, showing new facets of flavor each time.
How to Brew
Gongfu brewing (short infusions; gaiwan or Yixing clay teapot):
- first rinse the leaf with boiling water and pour it off
- water at 95–100 °C
- the first infusions are short, 5–10 s, then increase the time gradually
Western-style brewing:
- 3–5 g of tea per 200 ml of water at 95–100 °C after the rinse
- steep for 3–5 min
Storage
Store in a dry, ventilated place, away from light, moisture and foreign odors.