Fengqing 2017 Gushu

Feng Qing is known for its ancient tea plants and long tradition of tea production, which makes sheng pu-erh from this region sought after for both its quality and complexity. Sheng pu-erh, often called “raw” pu-erh, undergoes a natural oxidation process that takes place over several years. Unlike mature (shou) pu-erh, sheng is fermented slowly and allowed to age over time. As this happens, the tea develops its distinctive flavor profile, often with hints of flowers, fruit and subtle smoky notes. The tea plants in Feng Qing, many of them many centuries old, play a crucial role in the character of the tea. The deep roots of these ancient plants absorb nutrients from the mineral-rich layers of the soil, which contributes to the taste and quality of the tea. In addition, the teas are grown at high altitudes where they benefit from the clean water and cool air, resulting in a clear and fresh taste. The slow oxidation and the unique conditions in Feng Qing give the tea a special minerality and depth.

Origin: Fengqing
Altitude above sea level: about 2000m
Age of trees: about 300 years
Picking: bud + 3 leaves
Harvest: March-April 2017
Weight: 357 grams

Dosage / 250 ml 2,5-3 g

Temperature 95-100°C

Infusion 3-4 minutes

F engqing 2017 Gushu is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.