Gushu

Dong Banshan 2013

For lovers of eastern plains.


To the west of the city of Lincang, in Yunnan, a mountain range splits in two as it wends its way southward, and the little region, Mengku, is a hallowed name in the world of Pu'er, with groves of ancient, spindly-branched Gushu.

In the shadow of the eastern ridge, the tea trees seem to have absorbed the minerality of the soil and the essence of nearby herbs: the wet leaves steam with the scent of wild spearmint, while the liquor carries the aroma of untamed grasses, as if blown from a nearby meadow or savannah; the sensation of menthol remains, coating the entire mouth like a cooling breeze. The slight sweetness, and notable astringency, of apple skin emerges slowly from subsequent infusions. It's a Pu'er to take one on a romp through the fields.

  • ORIGIN:  Dong Banshan, Mengku, Shuangjiang County, Lincang, Yunnan, China
  • MEANING:  Eastern half mountain [dong ban shan]
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2013
  • TASTE:  Spearmint, grass, apple skin
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19.00 € 19.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

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.