Simao Palace Puerh

Simao Pu-erh tea is characterised by its earthy nature and complex flavour profile. Unlike other teas, this type of Pu-erh undergoes a fermentation process that gives it its characteristic flavour, which can be described as deeply earthy with notes of wood, dark chocolate and a subtle sweetness. 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. Gong Ting Pu-erh offers not only a delicious flavour experience but also many health benefits. It is known to support digestion, lower cholesterol levels and contribute to weight loss.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 95-100°C

Infusion 3-4 minutes

S imao Palace Puerh is well suited for 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 95-100°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.