Shu Pu Erh Gong Ting Yellow Seal, Menghai Factory, A, 2012

A Shu Pu Erh from the renowned Menghai factory, crafted from Gongting (Palace) grade material harvested in 2012.

The tightly compressed cake consists of small dark-brown and reddish leaves blended with an abundance of golden buds. The dry leaf aroma is fresh and warm, featuring notes of spice, wood, and dried fruit; chocolate undertones emerge upon warming.

The infusion is rich, dense, and oily, with a deep reddish-cognac hue. The flavor profile evolves from a gentle earthiness to notes of wood, nut, and chocolate, accompanied by a subtle wine-like astringency. The finish is long, velvety, and pleasantly sweet.

This tea offers excellent warming and invigorating qualities. It is suitable for multiple steepings (gongfu style), as well as for long steeping or boiling.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-10 g per 120-150 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.