EN
Shu pu-erh Gongting "Charm of Menghai" from 2001 is a mature dark pu-erh that has aged for almost twenty years or more and has grown deeper and softer in that time. The tea is based on small-leaf "gongting" (宫廷) raw material, traditionally considered a separate category of shu pu-erh. Its home is Menghai, one of the main tea areas of Yunnan Province.
Long maturing has given the tea a deep, calm and noble character. The infusion is dark, thick and velvety, and the flavor is rounded, without sharp bitterness or excess astringency. It is a good choice for anyone who appreciates mature shu pu-erhs, a dense infusion and softness.
Characteristics
- Type: shu pu-erh of the gongting category
- Year: 2001
- Region: Menghai, Yunnan Province, China
- Aging: more than 20 years
- Raw material: small leaf with a high content of tips
- Flavor: rounded, soft, slightly sweet
Aroma and Taste
Dry leaf: an aroma of wood and nuts with a light sweetness.
Infusion: dark, thick and velvety; as the session goes on, notes of dried fruit, nuts and wood open up, accompanied by a pleasant sweetness.
Aftertaste: long, soft and slightly sweet; a feeling of deep calm and inner warmth remains.
Why You'll Love It
- Warming and relaxing, so it is good for cold evenings.
- Suits a quiet tea session, reading or an unhurried conversation.
- Its aged flavor will not put off beginners: there is no sharp bitterness.
- Stands up to many infusions while staying thick and sweet.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- rinse the leaf with boiling water and pour off the first water
- 5–6 g of tea per 150 ml
- water at 95–100 °C
- the first infusions are 5–10 s, then increase the time little by little
Western-style brewing (teapot or large cup):
- 3–5 g of tea per 200 ml of water at 95–100 °C after the rinse
- steep for 3–5 min
Storage
Keep in a dry, ventilated place at room temperature, away from light, moisture and strongly scented foods. Aged pu-erh does not like dampness and odors, so close the package after each use.