Chinese tea Shu Puer 2005 "Menghai Gongting" (2005年勐海宫廷, "Imperial from Menghai")
Shu Pu'er 2005 "Menghai Gongting" is an elite loose tea that combines the richness of taste, depth of aroma and traditions of one of the most famous tea regions of China. The name "gongting" (宫廷, gōngtíng) is translated as "imperial" or "palace", which emphasizes the high quality and prestige of this tea. Produced in the Xishuangbanna Dai Autonomous Region, this pu'er is a real treasure for connoisseurs of aged teas.
Features of the Menghai Region
Menghai (勐海, Měnghǎi) is one of the key tea regions of Yunnan Province, famous for its ancient tea traditions and favorable conditions for growing tea. High-mountain plantations, clean air and fertile soils create ideal conditions for the growth of tea trees. Tea from Menghai is distinguished by its rich taste, deep aroma and bright energy.
What is "gunting"?
The name "gongting" (宫廷, gōngtíng) indicates that the tea is made from selected, top-quality raw materials that were traditionally supplied to the imperial court. Only the most tender buds and young leaves are used to produce this tea, which gives the drink a special softness and sophistication.
Characteristics of tea
Appearance
The tea leaves are dark brown with golden tips. The leaves are evenly fermented, indicating high quality processing.
Aroma
Dry tea has a deep, rich aroma with notes of nut, wood, caramel and a slight earthiness. Once brewed, the aroma opens up, adding hints of dried fruit, chocolate and sweet spice.
Taste
The taste of Menghai Gongting tea is soft and velvety. The infusion has a rich dark brown color with ruby reflections. The taste is dominated by warm notes of nuts, caramel, dried fruits and light woody bitterness. The aftertaste is long, with pleasant sweetish and spicy shades.
Energy and Impact
Shu Puer "Menghai Gongting" has a warming effect and promotes relaxation. This tea is ideal for the cold season, as well as for those who appreciate a calm and meditative tea party.
Brewing recommendations
For brewing loose Shu Puerh "Menghai Gongting", it is recommended to use the method of steeping in a gaiwan or a teapot made of Yixing clay. The water temperature should be about 95-100°C. The first steeps should be short (5-10 seconds) to reveal the aroma and avoid excessive bitterness. Gradually, the steeping time can be increased. The tea can withstand up to 8-10 steeps, each of which reveals new facets of taste.
Shu Puer 2005 "Menghai Gongting" is a unique tea that combines rich taste, deep aroma and rich energy.
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Name in Chinese
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2005 |
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Pinyin
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2005 nián měnghǎi gōngtíng |
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English name
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Ripe Puer 2005 "Menghai Gunting" |
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Translation
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Imperial Mature Puerh from Menghai 2005 |
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Country
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China |
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District
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Xishuangbanna Dai Autonomous Prefecture |
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Provinces
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Yunnan (云南) |
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Region
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Menghai (勐海) |
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Habitat
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Булан (布朗, Bùlǎng) |
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Raw material production date
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2005 |
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Tea tree (bush) variety
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Da Ye Zhong |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
