Daothe Pu-erh Fermented GongTing — 50g loose leaf

€15 / 50 g, or €30 / 100 g. Golden buds from Yunnan, slow fermentation, naturally very low in theine. Our GongTing grade fermented Pu'er is a tea you can drink all day long: the slow fermentation has almost entirely consumed its theine content. It's a dark, round, sweet tea, selected from the finest buds after fermentation sorting. We bring it from DaXueShan, in Yunnan. Mahogany liquor, silky texture, notes of damp earth, undergrowth, prunes, and sandalwood. A natural sweetness, without bitterness, accessible from the first cup. Why this tea Naturally very low in theine. The prolonged fermentation of shou Pu'er naturally degrades most of the alkaloids contained in the fresh leaf. What remains is residual. It's a tea that can be drunk in the evening, after dinner, without the risk of staying awake. For people sensitive to caffeine, it's one of the rare teas that allows them to enjoy it all day long. GongTing grade, the finest part of the harvest. In fermented Pu'er, GongTing (贡廷, literally "imperial") refers to the finest sorting performed after fermentation. Only intact buds and young leaves are retained, recognizable by their golden color and velvety surface. A common fermented Pu'er mixes sizes and maturities; GongTing keeps only the best of each batch. The liquor is sweeter, rounder, with a length on the palate that common grades don't achieve. Virtues in Chinese medicine. In traditional Chinese medicine, fermented Pu'er is associated with digestion and internal warmth. It traditionally accompanies meals in southern China and is readily drunk after a hearty table. It is also the tea served to guests during Cantonese yum cha. A clear cup at the end of the meal, like a return to calm. Origin and terroir, DaXueShan Pu'er only grows in Yunnan, in the extreme southwest of China. This is where you find Camellia sinensis var. assamica, a large-leaf variety, unique to this region, which thrives on red and clayey soil, in mist forests between 1,200 and 2,800 meters of altitude. This combination gives the leaves their density, their richness in enzymes and polyphenols, and their propensity for fermentation. The leaves of our GongTing come from DaXueShan, the "Great Snow Mountain," one of Yunnan's most prized terroirs for its ancient and wild tree teas. The forest extends at high altitude, in a coolness and humidity that impose slow growth on the tea plants: it is this slowness that concentrates the aromas. The buds are hand-picked in spring, then sorted one by one before fermentation. Preparation Fermented Pu'er appreciates boiling water: 95 to 100 °C, which extracts its sweetness without risk of bitterness. Low-mineralized or spring water is better than hard water, which crushes the fine aromas of GongTing grade. The leaves can be re-infused four to six times in the classic method, more so in gongfu. In a gaiwan, to explore each infusion. Five to seven grams in a 100 to 150 ml gaiwan. Boiling water, no rinsing. First infusion twenty to forty seconds, slightly lengthening each subsequent infusion. The silky texture of GongTing appears from the second infusion and lasts remarkably long. In a tea ball, for all-day drinking. Three grams in a ball, one liter of boiling water, two to four minutes. The ball can be reused a second time by slightly extending the brewing time. In a teapot, preferably Yixing clay. The porosity of Yixing absorbs earthy and woody aromas over successive infusions. Four to five grams per liter, two to three minutes to start. Ceramic or cast iron teapots are also suitable. In a thermos, for the office. Three grams at the bottom of the thermos, boiling water. The sweetness of GongTing withstands long infusion without turning bitter: the liquor remains stable from morning to late afternoon. Storage and aging Like all Pu'er teas, fermented GongTing improves with age. The earthy and woody aromas refine, the sweetness intensifies, and the liquor becomes richer. It's not the same transformation as raw Pu'er, but a real evolution over several years. Store in its re-sealed pouch, away from light and strong odors: fermented Pu'er easily absorbs its surroundings. No refrigerator, no airtight plastic box. A ceramic, wooden, or tin box, odorless, is perfectly suitable. Detailed tasting notes Deep reddish-brown liquor, almost mahogany, clear. On the nose, damp earth, undergrowth, light notes of prunes and sandalwood. On the palate, the texture comes first, round, silky, with no harshness. Bitterness is almost absent, replaced by a natural, slightly sweet mildness. The finish is delicate, persistent, with a woody return and a slight warmth. Accessible from the first cup, even for someone who has never drunk Pu'er, yet not lacking in depth, as revealed by successive infusions. Characteristics Type: Fermented Pu'er (Pu'er shu / Shou Cha) Grade: GongTing, fine buds and first-grade leaves Origin: Yunnan, China, DaXueShan Form: Whole leaves and buds, loose Net weight: 50 g To go further Three readings to better understand this tea and prepare it as we do. What is Pu'er tea?: origins, terroirs, traditional virtues. Fermented Pu'er or Raw Pu'er: two families, two characters, how to choose. How to prepare Pu'er tea: gaiwan, teapot, tea ball, thermos.