EN
Gongting, "palace" shu pu-erh, is a top-quality tea from the Gu Yi factory. Only the youngest shoots are used: small spring leaves and buds from the tops of the trees. A large number of tips makes the tea aromatic and pleasant in composition.
The 357 g cake from the 2016 harvest has moderately soft pressing and is easy to break apart with a pu-erh knife or awl. The infusion is clean, free of impurities, and dark chestnut in color.
Characteristics
- Type: shu pu-erh (aged)
- Producer: Gu Yi factory
- Grade: Gongting
- Year: 2016
- Shape: 357 g cake, moderately soft pressing
- Flavor: dense, rich, woody-nutty and chocolatey, with spices and a light berry tartness
Aroma and Taste
Dry leaf. Plenty of tender buds; the aroma is soft, viscous and calm.
Infusion. A thick, dense bouquet: woody-nutty and chocolate shades, dried fruit, a hint of milk chocolate. The flavor weaves together oriental spices, oak bark and chocolate.
Aftertaste. Juicy, full, thick and sweet.
Why You'll Love It
A good gongting for everyday tea sessions that teaches you to savor shades of flavor. A fine choice for a gift. Its effect is soft and calm: it quickly collects thoughts and emotions, charges you with positivity and sets a working mood. Best drunk in the first half of the day.
How to Brew
Gongfu brewing:
- Teaware: porous clay for pu-erh, or a porcelain teapot
- Water: 95 °C; rinse quickly before brewing and pour off the water
- Ratio: 3–5 g per 100 ml of water
- Short infusions of 5–10 s; from the 4th–5th infusion, add 10–15 s each time
- The flavor lasts for 6–7 infusions
Western-style brewing:
- Porcelain or glass teapot: 7–10 g per 1 l of water at 95 °C
- Rinse the tea with boiling water, warm the teapot, pour in the water
- Steep for 3–5 min and pour into cups
Storage
Store the cake in a dry, ventilated place free of foreign odors, away from direct light. Shu pu-erh is not afraid of aging and can quietly rest for years.