“Gong Ting Gong Cha” is produced by Yun He Tea Plant (lit. Cloudy River) in the Menghai district of famous tea area Xishuangbanna. 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 quiet, corny and nutty. The clear liquor is bright red-brown.
The bouquet of the brewed tea is mature, warm, corny, nutty with berry tones. The taste is dense, but very mild, sweetish, oily, with light fruity sour nuance and chocolate bitterness. The aroma is delicate, warm. 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. Make short infusions and increase the infusion time gradually. The puer goes 10 infusions.
The “Palatial” puer is perfect ceremonial tea for very different occasions and moods. It is nice in the morning, because it has a light tonic awakening effect. In the evening it relieves fatigue, and tension, gives warming effect and calms.