Pu'er Gushu FuTuo Gong Ting Bingdao

7 € / piece (5g pellet). Directly from Yunnan producers. Naturally very low in caffeine. Gong Ting buds from millennial Bingdao trees, in pellets. This fermented Gong Ting Pu'er is one of the rarest teas we have ever offered. Its buds come from millennial tea trees, Bingdao trees, in the Mengku region. Selected directly from producers in Yunnan. Dark and deep liquor, with remarkable smoothness. Notes of precious wood, date, forest floor, and soft leather. A natural sweetness that lingers long on the palate: the signature of great gushu. Why this tea Naturally very low in caffeine. The long fermentation of Shou Pu'er eliminates most of the caffeine. This tea can be enjoyed at any time, including evenings and after meals, without disturbing sleep. It is suitable for adults and children alike, for seasoned tea drinkers and those new to tea. Gong Ting, imperial grade. In the hierarchy of fermented Pu'er, Gong Ting is the finest there is: only the youngest and most tender buds, those once reserved for the Imperial Court, are used in its composition. The resulting liquor is silkier, sweeter, and deeper than that of common grades. We have hand-selected them from the oldest trees in Bingdao. A companion for meals and the end of the day. In Chinese tradition, fermented Pu'er has been associated with digestion for centuries, enjoyed after meals, and renowned in this tradition for its internal warmth and liver support. Its round and sweet character has made it an inseparable part of large gatherings in southern China. Pu'er is a traditional beverage, to be enjoyed as part of a varied diet and balanced lifestyle. It is not a substitute for medical advice. Origin and terroir Bingdao is one of the most coveted terroirs in Yunnan. Located in Mengku, in Lincang, this mountain village is home to centuries-old and millennial tea trees. These are trees that have endured dynasties, centuries of mist and monsoon. Their roots go so deep into the earth that no one irrigates them, no one fertilizes them. They grow on their own, as they always have. In China, these old tea trees have a name: gushu (古树). The older a tea tree, the fewer its leaves, and the more they concentrate a mineral and aromatic complexity that young plantations cannot replicate. It is this raw material, among the rarest in the world, that makes up this Gong Ting. The buds were hand-harvested, selected among the finest, fermented according to the traditional Shou Pu'er method, a long and controlled fermentation that profoundly transforms the leaf, then pressed into dome-shaped pellets. This ancient format, called FuTuo, preserves the aromas and facilitates dosing: each 7g pellet is a ready-to-use dose. Preparation One 7g pellet is a dose. Place it whole in your container (gaiwan, tea ball, teapot, or thermos) without breaking it. It will unravel on its own in contact with hot water, gradually releasing its aromas infusion after infusion. Use low-mineral water, brought to a full boil: Shou Pu'er loves heat. With a gaiwan, to reveal its full complexity. One pellet in a 100 to 150 ml gaiwan, with water at a full boil. Never rinse our teas. They are clean and pure. Then follow with short infusions, ten seconds for the first, gradually increasing. Gong Ting gushu easily withstands twelve passages or more, revealing a new layer with each round. This is how it gives its best. With a tea ball, for daily use. Place an entire pellet in your tea ball, drop it into your cup or teapot, pour boiling water, and let steep for three to five minutes. The damp pellet can yield a second, or even a third infusion by extending the steeping time. Simple, clean, without ceremony. In a teapot, preferably Yixing clay. One pellet per liter of boiling water, three to five minutes for the first infusion. Reinfuse the leaves, gradually extending the time. A teapot dedicated to this tea will acquire some of its aromatic memory over months: this is the tradition of Yixing teapots, made to age with their tea. In a thermos, the traveler's method. One pellet directly in the thermos, with boiling water. Shou Pu'er infused for a long time remains smooth and round, never becoming astringent. Add more water throughout the day: a single pellet is enough from morning to night. Storage Fermented Pu'er improves with age. Keep your pellets away from light, humidity, and strong odors: coffee, spices, household products. An opaque metal, wood, or ceramic box is ideal. Avoid airtight plastic, which stifles natural fermentation. The pellets can be forgotten for months or years in a cupboard: they will wait for you, and they will have changed. Tasting notes The liquor is dark, deep, with a surprising transparency for such a dark tea. The nose opens with notes of precious wood, date, and fresh undergrowth. On the palate, the roundness is immediate, silky, enveloping, without the slightest astringency. Then come notes of soft leather, candied fruit, sometimes a slight hint of camphor that betrays the age of the trees. The finish is long, sweet, marked by that huigan, the sweet aftertaste, that only great gushu can deliver. With age, the notes evolve towards old wood, soft spices, a depth that few teas in the world can offer. It is a living tea, in the true sense of the word. Characteristics Type Fermented Pu'er (Shou Pu'er) Grade Gong Ting (imperial buds) Terroir Bingdao, Mengku, Yunnan, millennial trees (gushu) Format Compressed FuTuo pellet, 7g, sold individually Production Unique, will not be renewed 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.