This Shu Pu-erh is called Gong Ting San Cha 宫廷散茶. This name can be translated as “Loose Tea for Imperial Court”. Outside China, it is also called the Imperial Court or the Royal Pu-erh.
This brand of Pu-erh is made from the buds. More precisely, from the bud and two to three tiny leaves covering it. They are picked off the tea shrub while they are still less than a centimetre in length. And then treated following the classical Shu Pu-erh preparation technology — in large volume, with water, covering, with high temperature and 45 days’ curing.
But at the final stage Gong Ting Pu-erh is not pressed into the cakes; just the opposite, it is dried and carefully raked up for better looseness. At the output we get the millions of tiny and dense dried buds with mind-blowing flavour.
The aroma of dry tea leaves is very deep, rich, delicate and tender. Caramel, chocolate, and cocoa are well caught.
The taste of this tea is very delicate, creamy-nutty, without any bitterness and earthiness, without foreign flavors. This tea leaves a very long aftertaste that feels like a pleasant taste of creamy caramel.
Over the years of storage, all the redundant substances disappeared, and very noble shades of taste and aroma were formed.
There is one thing about the Gong Ting Pu-erh. It is much heavier and much denser than any other tea. So be especially careful. When brewing, play by the rules, put in no more than required. Seven grams (0.25 oz) of this tea take a very small space. Also, since the tea consists of tiny buds rather than the usual tealeaves, it has larger area of brewing contact. The brewing is much faster. Every second counts. Especially if we are talking about a third, fourth or fifth brew. But you’d be able to experience the full power Pu-erh charms only when its infusion is cognac-coloured. Do not overbrew it. Treat it with special attention. Brew it gently, carefully and correctly.
We highly recommend. It’s a magical tea.
|Place of origin||Yunnan Province|
|Steeping temperature||100 ˚C — 212 ˚F|