Puer Gong Tingtea cake was brewed with puer Shu royal tea leaves. It has a slightly sweet taste, velvety body and a flavor characterized by notes of undergrowth. The pressed leaves come from the crop located in the mountainous area around the city of Menghai, south of Yunnan.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 95°C, a first infusion of 20 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 - 25 - 30 ...).
This tea has a longevity of about 8 infusions.
For a classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
