2009 gong ting Seven Son shou

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Baked Bread, Cake, Chocolate, Coffee, Dark Chocolate
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rasseru
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “Ive been drinking this one a while now & really enjoying it. Wonderful bread/cake aroma from the steeped leaves, ‘rich’ taste but not rich, not quite coffee or chocolate, somewhere in the...” Read full tasting note
    91

From abbey tea

This is one of the most sought after and highly prized Imperial Court Pu erh tea cake. GONG TING is from the BuLang mountain area. The hand picked large whole leaves are harvested in the spring from semi-wild ancient arbour trees of between 60 – 100 years old, in the forest at altitudes of approx. 1,500m, where the local climate and soil conditions produce a tea of exceptional quality.

The wild leaves are sun dried and pressed in stone moulds in the traditional way. The Tea cakes of 357g are pressed and packed at the Spring Cloud Tea Factory in Menghai.

No chemical fertiliser or pesticides are used in these ancient tea forests. The family tea farmers are extremely proud of their high quality tea and use only natural fertilisers to produce this pure Pu erh.

The resulting tea is rich, strong and sweet with a lingering aftertaste, and the tea colour is bright with red overtones.

This GONG TING (SEVEN SON) – Imperial Court Palace Pu erh tea cake was so highly prized in ancient times, that it was carefully selected to present to the palace to serve the king and his family. It was the “Tributary Tea” of the local people to the palace.

To brew, loosen some of the tea leaves, and rinse them once or twice to soften the taste of the tea. We recommend using between 5g to 8g per serving. Pu erh does not require a long infusion time, no more than 5 seconds for each brewing, and you can use boiling water. As with all Pu erh teas the leaves may be infused up to 8 to 10 times.

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1 Tasting Note

91
337 tasting notes

Ive been drinking this one a while now & really enjoying it.

Wonderful bread/cake aroma from the steeped leaves, ‘rich’ taste but not rich, not quite coffee or chocolate, somewhere in the middle but definitely very nice. It has an air of quality or ‘right’ about it. I am finding it hard to describe this. Soft with a hard hint of bitter/sharpness like nice coffee or dark chocolate..

The wrapper claims it is 60-100 year old Bulang Gong Ting gushu. I paid £50/$70 for the cake & am unsure if this claim is truthful or not but it certainly tastes different from my other puerh which isnt named as gong ting grade.

The qi is a nice feeling, & a very coffee-like aftertaste present. The first time I tried it I was unsure as the taste didnt jump out at me, but now I quite like the ‘less is more’ taste it has. Its more like chocolate brownie crust or something.. Ahhh words are failing me.

I would recommend this if you like unsweetened black coffee & bread/cake, to me it tastes a lot nicer than that but its in that ballpark rather than thick earthy or sweet chocolatey or any kind of storage taste for a shou.

Flavors: Baked Bread, Cake, Chocolate, Coffee, Dark Chocolate

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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