- Tea Knowledge
For lovers of gushu-to-be.
As the mountains slope down to finger-like projections in the Mengku River, tea trees, large enough that bamboo enclosures are used to climb them, raise their new foliage into the air. The curling, dishevelled leaves release a mildly sweet and gently astringent brew with notes of haricots verts and concord grape. Those desirous of the refined flavour of gushu teas will not be disappointed by this one, considered a qiaomu (literally 'tall tree', and presumably younger than 'gushu') and therefore considerably more affordable.
But for the gushu side of the river, with all of the complexity it entails, consider our Su Xin 2017, harvested just to the east.
Watch our comparison between Su Xin and Da Yin, and the advantages of each of these Sheng Pu'er.
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.