Additional information
| Weight | N/A |
|---|---|
| Size | 25g, 50g, 100g |
| Район походження | |
| Country of origin | |
| Рік врожаю | |
| Майстер (виробник) | |
| Вік сировини | |
| Регіон походження |
SHU-SHU GONG TING ’25
From 520.00 UAH
马邓大树宫廷
Ma Deng Da Shu Gong Ting '25
Spring 2025
About SHU-SHU GONG TING ’25
Composition:
Leaves and buds from 100–150-year-old tea trees.
Collection Site:
Tea garden in the settlement of Ma Deng, Lin Cang, Yunnan Province.
Altitude:
> 2000 m.
Master:
Xiang
Package:
Loose leaf, packing from 25g
Teagram™ is a measurement system developed to display the intensity changes of the tea with every next strait. Read about Teagram™
Description
This year, Master Xiang decided to delight us with a delicious Gong Ting. What’s more, it is based on our SHU-SHU shu puerh, which many of you have already grown to love. Gong Ting is produced by sifting finished shu puerh to separate the smallest leaf grade, which has a higher concentration of flavor and allows for faster extraction.
This season, Xiang produced a new batch of SHU-SHU, part of which was sent to us right away. The remaining portion was carefully sorted and separated into a fine-leaf, first-grade Gong Ting (made to our order) and a larger-leaf fraction intended for sale on the domestic market.
The base raw material remains unchanged from year to year: leaves and buds from tea trees aged 100–150 years, sourced from one of the gardens in Madeng. Fully manual Sha Qing (pan-firing in a wok) and leaf rolling (Rou Nian), followed by Wo Dui fermentation in baskets for 45 days — all of this shapes the recognizable fruity profile of Shu puerh made by Master Xiang.
Organoleptics
The aroma of the warmed leaves is deep and complex, with notes of chocolate, anise, Greek yogurt, oak leaves, and balsamic. The liquor is dense and oily. The flavor is led by a powerful vinous note of ripe red grapes, melted chocolate, roasted chestnuts, cinnamon, and malt. This cascade of flavors finishes with a light anise-fructose puerh coolness. The aftertaste is long and profound, filling the entire mouth and descending deep toward the root of the tongue and the throat. In the warm, emptied cup lingers a trailing bouquet of coffee, caramelized milk, and peach pie with hazelnuts.
State
This tea playfully invites you to increase both the leaf-to-water ratio and the infusion time: the liquor becomes even denser, and the finish turns seemingly endless. A pronounced umami emerges.
Cha Qi is felt by every cell of the body, as if a powerful microwave oven were warming and saturating you from the inside.
Master
Master Xiang earned two degrees and dedicated her life to reviving traditional techniques, settling in a remote mountainous region of Yunnan. Talented and attentive, Xiang is very meticulous when selecting tea raw materials. She is not afraid to experiment and inspires us every year with new fantastic teas.
Drink it as you feel,
or as we do
By infusions, water temperature 95-100°C
Proportion: 1 gram of tea / 20 ml of water
Teagram™ is a measurement system developed to display the intensity changes of the tea with every next strait. Read about Teagram™
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