Gong Ting Puerh

Gong Ting is an organic puerh tea from Menghai, Yunnan Province, China, harvested at an altitude of over 1500 metres above sea level. This beautiful and late spring harvest is dominated by aromas of earth, undergrowth and bark typical of this type of tea. The creamy and sweet cognac-coloured infusion is round and long in the mouth. Palace puer, also known as Gong Ting puer, is known for its small, dense leaves, carefully selected from the youngest and finest tea leaves and buds. These small leaves and buds give the tea a silky and rich flavour profile with deep, earthy notes and a subtle sweetness that lingers on the palette.

Origin: Menghai, Yunnan province.

Harvest: Spring 2016

Dosage / 250 ml 2,5-3 g

Temperature 95-100°C

Infusion 3-4 minutes

G Ong Ting Puerh is well suited to multiple infusions. The second infusion should ideally be kept short, as the leaves have already begun to open 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 for many short infusions. Gradually increase the steeping time as you go along. Oolong teas and pu-erh are particularly well suited to this method.