Gongting (Palace Puer)
Shu Puer Cake 100g 2016
A rare high quality shu puer cake made with very young tea buds and tender leaves from mature forest tea trees. This tea’s mature tree source and careful processing result in a clean and distinctively woody character. Its deep and savory flavors are persistent and lingering.
13 in stock
- Tea Origin
- Lancang County, Pu'er City, Yunnan Province, China
- Tea Bush
- Yunnan Dayezhong (Yunnan Large Leaf Tea Tree)
- Tea Master
- Chen Keke and Li Dong
- Harvest Time
- Picking Standard
- One bud, two leaves
A rare high quality shu puer cake made with very young tea buds and tender leaves from mature forest tea trees. ‘Palace’ grade young tea buds and leaves like these used to be reserved for tribute teas for the imperial court.
Instead of becoming heavy and earthy, this tea’s mature tree source and careful processing result in a clean and distinctively woody character. Its deep and savory flavors are persistent and lingering. Compared to large leaf shu puers, this Palace Puer has more pronounced notes of lotus leaf and a mint-like cooling sensation. Great for drinking or for storing and aging.
It’s unusual to find shu puer made with such good mature forest tea tree leaf material. As 95% of tea produced in Yunnan comes from terrace tea plantations with younger plants, it is in short supply. While higher quality, forest grown tea trees have a lower yield than terrace tea. In addition, the complicated process of ripening raw puer mao cha into shu puer both takes a large quantity of material and runs the risk of ruining a batch if not carefully controlled. It takes a highly experienced tea master and processing team to keep fluctuating temperature and moisture conditions just right to develop the best character in the tea.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Gongting (Palace Puer) 2016 brewing guidelines
Weight per piece: 100 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25°C (77°F). Store in the paper wrapper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, cast iron, or other material will work. Loosen and gently break off about 4-5 grams of tea from the cake. Brew in approx. 12 oz boiling water at 212°F (100°C) .
Steeping guidelines: 1st infusion – 2 minutes. 2nd infusion – 2 minutes. 3rd infusion – 3-5 minutes. 4th to 7th (or more) infusions – 5 minutes. Makes 7 or more infusions.