China Gong Ting Wang-OZ

First Tasting Note

Yesterday I seasoned the Yixing Purple Clay Pot seen in the picture with tea (I took the photo and listed the tea). It was interesting to heat a lot of Pu’er, put the Yixing pot in the Pu’er and soak for many hours, rinse and repeat. There are several methods of seasoning pots but I liked this one. The Pu’er I used was a little 1 inch square that I picked up at a tea shop in Boulder for $1.29. When I began to brew it in my Gaiwan I almost went into shock! It was one of the finest Pu’er’s I’ve ever tasted! Vanilla cake…oh my…sweet and juicy…wah…I had to continue (but I did cheat and poured me a cup). This had better be a great cured Yixing pot!

Between the beautiful wood tray (shown) and Yixing I bought from Happy Lucky’s I spent about $50 for my 64th birthday coming up this month, and I think that I got a great deal!

This morning the rain was coming down steadily. What a glorious time to use my Yixing Pu’er-only-pot for the first time. I listened to Jim Marks comment on rinsing my leaves for less time so I only rinsed a few seconds. I let the leaves rest… (I think mine are not resting, they are bored with me). My Yixing looks like a little bird with a beak don’t you think?

I heated the pot, a little cup, and had boiling water in another glass pot under a cozy for multiple pourings. All set! (In the photo you can see how bark-like the tea looks.)

I used 1/2 tsp Pu’er for my steepings. The Yixing holds 4oz. water. I did 6 steepings before sloshing away with a smile on my face.

I’m used to Western Style brewing with longer steep times so, I could tell this new method would take some getting used to.

1. I like my Pu’er on the strong side. Beginning with 3 minutes…Huh?!…(a bit longer than the instructions say to do)…the wet leaves smelled sweet and fresh, like new fresh- picked tea and coffee beans. When I took my first sip of the dark liquor, I tasted almonds and salted pecans, then a dry peppery tannin at the front my mouth. This Pu’er was altogether sweet, rich and robust with a vanilla bean finish. A chewy first cup.

2. I cut back the steep time to 2 minutes and still had a juicy, sweet, oat bread cup. There was a hint of leather flavor which sent me to the leaves for a whiff. Yes, the wet leaves smelled like a new Coach handbag. Finishing my small cup, I thought there was a sneeky bit of cinnamon hidden in the tannin at the end. Could be?

3. Shortening the steep time to 1 minute the flavor was weakening but still good. The wet leaves were leathery scented, and the tea was getting juicier and spicy. Here was where I added a tiny, tiny bit of sugar. Not enough to really tell it was a sweet tea. This boost brought out a molasses, pecan nutty flavor that was like drinking a Southern Pecan Pie Pu’er with brown sugar molasses and pecans.

4.-6. As steepings progressed, more cinnamon and vanilla came to play which was enhanced more if a bit of sugar was added. I ended up with combinations ranging from steep times of 30 seconds to 3 minutes which all produced fine tastings. I do love my big, strong and burly Pu’er at the longer steep times the best. (That’s as far as I’m goin with that thought!)

Finally. There was no detection of fishy, musty, earthy Pu’er flavors. I only tell this because some people hate the musty or earthy Pu’er’s that I think are grand. This one is nuttier and would appeal to new drinkers I would imagine, but it is very hardy and rich none the less. Not expensive which is always a plus!

I haven’t been on steepster in a while, I apologize for that. It’s been hectic. Our littlest came down with a stomach bug & during that time I wanted to stick to the teas I know well rather than try anything new. I wasn’t in the mind frame, nor did I know if I would have time to sit and thoroughly explore something unfamiliar!

I have tasted this tea before, but one of the kids ran off with my tasting notes which had been scrawled on a scrap of paper that was apparently very interesting. So here I am now, tasting it for a second time & pretending it’s the first haha.

I’d like to thank Bonnie again for the lovely samples she sent me! (and Stacy too- I will be pulling those out of the cupboard this afternoon!)

I have found in my recent exploration of teas that I am quite fond of pu erh and this is no exception! Rich, earthy and silky it is so far the best pu erh I’ve tasted. Granted, I haven’t had a LOT of experience with pu erh but nonetheless this is definitely delicious. I even had my husband try a sip (telling him first not to sniff it because I knew the barn-y aroma would deter him!) and he thought it was quite good! That’s a big compliment coming from someone who hasn’t really had hot tea outside of the couple times I’ve had him try it (and isn’t sure if he likes it yet) :)

journalogging #2 of 4

This one is from a local tea house in Colorado that Bonnie was gracious enough to add in with the other samples she sent. Thanks!

Alright! This one makes Pu’er number two! So similar yet so very different from the first one I tried..

I should start by saying that although I wouldn’t undo this encounter for anything – now wouldn’t be now if then wasn’t then – you should probably stick to 1 tsp per cup like the tea house recommends instead of being savvy with a digital scale and thinking 3g is the same thing as 1 tsp just because you read it somewhere! ..insert anecdote about men and following directions.. Regardless and moving on, using 3g per cup will yield a blackened amber colored liquor that reminded me of the water in the okefenokee swamp from a camping trip I took with my parents when I was in primary school! (Although I’m quite sure this tastes miles better and the comparison is just as it relates to the color.)

My experience with Gong Ting Wang in the early western style steepings was reminiscent of standing on the beach in a light jacket waiting for a sunrise – the saline presence was light and airy like the breeze coming in off of the breaks at that time of day. Simultaneously, there was a humming profile of warm dark whole wheat loaf that had honey butter spread across and then was left to it’s own devices for long enough that the two had become one.
In the middle to later steepings, most of the briny top layer faded as a more velvety toffee sweetness carried the flavor arc to a deliciously subtle waning. Tasty!!

Thank you to Bonnie for this awesome sample ;)

This is one of the finest Pu-erh’s that I have had so far!! After brewing this exquisitely aged tea, the flavors are composed beautifully, of smooth, silky, earthy (but not musty), nutty, with vanilla like components in later steepings. This tea reminds you that it deserves the respect to be sipped and savored like a fine wine..to gulp this tea would be disrespectful ;) I wouldn’t mind drinking this everyday. Where can I get More of this Tea Bonnie !