Mengku Gushu set

The discovery of a new terroir is to find one’s self within familiarities but new. A turn north-westerly from the popular pu’er region of Xishuangbanna will reach Mengku in Lincang province, an area well-known to be the home of the famous Bingdao. Sharing the alpine environs are several noteworthy tea mountains that we have pulled together in this set. Following the Mengku river moving south are Dijie, Donguo, and Wujia; from where Gushu leaves have been plucked and pressed into Bingchas of various sizes. The teas are soft and sweet, restrained, yet complex—giving the impression of Yiwu, if one has already been acquainted. A rinse of the leaves lifts spring florals and orange peel to the nose, while the liquor is rounded and comfortable, tasting like brioche or cooked rice. A light astringency carries itself throughout the infusions, keeping to the gentle pace of Mengku region.
  • ORIGIN:  Dongguo, Wujia, and Dijie in Mengku, Lincang, Yunnan, China
  • CULTIVAR: Da ye zhong
  • HARVEST TIME: Dongguo 2017, Wujia 2018, Dijie 2014
  • TASTE: Floral, orange peel, rice
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 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.