“Gong Ting Gong Cha” is produced by Yun He Tea Plant (lit. Cloudy River) in the Menghai district of famous tea area Xishuanbanna. The name of the tea means “Palatial tax tea” and comes from ancient times when the best tea was delivered to the Imperial palace as a tax. Today this term means the high quality loose shu puer, this is small leaves and buds selected after final drying.
The tea cake weights 357 grams. It is dense compressed but easily crushed into small dark-brown leaves, stems and plenty thin red buds. The aroma of dried tea is mature, mild, woody, nutty. The clear liquor is bright red-brown.
The bouquet of the brewed tea sounds with classical Yunnan melody with woody, nutty and berry tones. The taste is dense, but very mild, sweetish, oily, with light sour nuance. It releases gradually, each infusion presents new overtones and hints. The aroma is quiet and mature. The velvet aftertaste is very nice.
Gong Ting Gong Cha is brewed by 95-100°С hot water in the yixing tea pot for shu puers or in the thick-walled gaiwan. Take 6-7 grams for 120 ml vessel. Steep first infusion 10 seconds, then rinse tea leaves with hot water, make short infusions for 3-4 times, then increase the infusion time gradually. Boiled tea has deeper taste and aroma.
The “Palatial” puer has mild and concentrating effect. Sip by sip it brings the energy of life to the body, makes the mind clear and the perception fresh.
