Gushu

Cloud Mountain

Like a product of some rare alchemy, these large, twisted leaves and buds—grey, green, and golden—exude a fresh, tart fragrance that their appearance belies, as if enhanced by ancient magic. The piquancy of apricots or sour cherries melds with the delicacy of white flowers before transmuting into the ethereal fruitiness of lychee. Though more commonly used for Pu'er, Gushu leaves have here been fully oxidised into a black tea, with a viscous, sirupy body and an endless capacity to surprise.


In fact, we've sourced it from a producer who specialises exclusively in Gushu tea and shares our founding year. For that reason, we are pleased to offer their elegant boxes of 100 grams in addition to smaller quantities, for those who wish to savour the enchantment.


Watch us blind-tasting this wild tea in the wilderness on the Nannuoshan YouTube Channel.

Drinking a mysterious Gushu in Nature
  • ORIGIN:  Da Chao Shan, Zhi Shan Qing Cun, Yun County, Lincang, Yunnan, China
  • ALTITUDE:  1850 metres
  • MEANING:  Cloud [county] mountain, elegant aftertaste (yun shan ya yun)
  • CULTIVAR:  Da ye Zhong
  • HARVEST TIME:  18 April, 2019
  • TASTE:  Apricot nectar, white flowers, lychee
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.