2008 GONG TING little Pu erh cake (ripe)
China - BuLang Shan mountain, Xishuangbanna city, Menghai county, Yunnan province
* Temporarily out of stock.
GONG TING, literally means "Palace" tea and this is a highly prized, much sought after, ripe Pu erh tea cake. The whole leaves are hand picked in the spring from ancient arbour trees of between 60 - 100 years old at altitudes of approx. 1500m, where the local climate and soil conditions produce a tea of exceptional quality.
The leaves are sun dried and pressed in stone moulds in the traditional way. The Tea cakes of 100g are pressed and packed at the Langhe Tea Factory in Menghai.
The resulting tea is mellow, sweet and fruity, and the tea colour is bright, reddish with amber overtones.
To brew, loosen some of the tea leaves, and rinse them once or twice to soften the taste of the tea. We recommend using between 5g to 8g per serving. Pu erh does not require a long infusion time, no more than 5 seconds for each brewing, and you can use boiling water. As with all Pu erh teas the leaves may be infused up to 8 to 10 times.
- Name:
- 2008 COURT TRIBUTE PU ERH (ripe)
- Chinese Name:
- 宮廷普洱 Gong Ting Pu Erh
- Origin:
- BuLang Shan mountain, XiShuangBanNa city, Menghai county, Yunnan province
- Harvest:
- Spring 2008
- Pressed:
- 2008 - Langhe Tea Factory
- Picking standard:
- Whole, large wild leaves
- Dried Tea Colour:
- Brownish auburn
- Aroma:
- Sun=dried Chinese figs
- Liquor:
- Bright Reddish, with amber overtones
- Taste:
- Sweet, mellow. fruity
- Time of day:
- Afternoon/ Evening
- Brewing:
- Multiple, 8x and more - to taste
Brew the perfect cup of
GONG TING little Pu erh cake (ripe)
- 5 - 8 g / 300 ml
- 100 °C
- 5 minutes
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* Temporarily out of stock.
GONG TING, literally means "Palace" tea and this is a highly prized, much sought after, ripe Pu erh tea cake. The whole leaves are hand picked in the spring from ancient arbour trees of between 60 - 100 years old at altitudes of approx. 1500m, where the local climate and soil conditions produce a tea of exceptional quality.
The leaves are sun dried and pressed in stone moulds in the traditional way. The Tea cakes of 100g are pressed and packed at the Langhe Tea Factory in Menghai.
The resulting tea is mellow, sweet and fruity, and the tea colour is bright, reddish with amber overtones.
To brew, loosen some of the tea leaves, and rinse them once or twice to soften the taste of the tea. We recommend using between 5g to 8g per serving. Pu erh does not require a long infusion time, no more than 5 seconds for each brewing, and you can use boiling water. As with all Pu erh teas the leaves may be infused up to 8 to 10 times.
