Fengqing 2017 Gushu

Feng Qing is known for its ancient tea plantations and long tradition of tea production, making sheng pu-erh from this region sought after for both its quality and complexity. Sheng pu-erh, often referred to as 'raw' pu-erh, undergoes a natural oxidation process 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 flavour profile, often with hints of flowers, fruit and subtle smoky notes. The tea plants of Feng Qing, many of them hundreds of years 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, contributing to the flavour 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 flavour. The slow oxidation and 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

Infusion

Quantity / 250 ml 2,5-3 g

temperature 95-100°C

Infusion 3-4 minutes

F engqing 2017 Gushu lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. The following infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

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.