2009 Menghai Dayi "Gong Ting" Ripe Pu Er (901)

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Pu-erh Tea
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Edit tea info Last updated by Cait
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From JK Tea Shop

Menghai “Gong Ting” literally means the palace ripe Pu Er tea. Only from its name, you can understand its high requirement on the Maocha.

Well-selected the high quality of tea buds among all Menghai factory’s tea bases, after piling fermentation, the fermented golden buds are selected by wind sieving. The tea soup is smooth, subtle and mellow, with high and charming aroma.

Tea tree: Bush Pu Er tea
Harvest time: 2009 spring
Picking standard: One bud with two leaves
Shape: Tight, fat, plump tea leaves
Dried tea color: dark-brown color
Aroma: freshness
Tea soup color: bloom amber color.
Taste: smooth and mellow taste.
Brewing vessel: Recommended Gaiwan; glass cup (another option)

Brewing guidelines:
i)Gaiwan: 5-7 grams per time (based on personal taste); the first several infusion is over 95 C degree or 203F for about 10 second; then the later is about 15-20 seconds. P.S, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.
ii) glass cup: 2-3 grams per time. the first two infusion is over 95C degree or 203F for about 2 minute; then the later is about 3-4 minutes.

Infusion time:
i) Gaiwan: around 10-15 times
ii) Glass cup: 4-5 times

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