This tea is a loose-leaf sheng pu-erh produced by a local farmer on Man Lai Shan mountain and consists of an exceptional high-altitude harvest from trees that are more than 300 years old.
Type: Sheng Pu-erh, Ancient Tree (Gu shu).
Origin: Man Lai Shan, Lincang, Yunnan.
Harvest: Spring 2010.
Infusion: 90-95 C.
Dosage / 250 ml 2,5-3 g
Temperature 95-100°C
Infusion 3-4 minutes
M
an Lai Shan Gu Shu 2010 (kopia) is well suited for multiple infusions. The second brewing is ideally kept short, as the leaves have already begun to open and release their aromas.
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THE GONGFU METHOD
Quantity / 100 ml gaiwan
5-7 grams
Water temperature
90-95 °C
First rinse
5-10 sec (pouring away)
Infusion 110-15 sec
Infusion 25-10 sec
Infusion 310-15 sec
Infusion 415-20 sec
Infusion 520-30 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.
Dosage / 250 ml
2,5-3 g
Temperature
95-100°C
Infusion
3-4 minutes
Quantity / 100 ml gaiwan
5-7 grams
Water temperature
90-95 °C
