{"product_id":"puer-fermente-gongting-shou-yunnan","title":"Daothe Pu-erh Fermented GongTing — 50g loose leaf","description":"\u003cp\u003e\u003cstrong\u003e€15 \/ 50 g, or €30 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eGolden buds from Yunnan, slow fermentation, naturally very low in theine.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur GongTing grade fermented Pu'er is a tea you can drink all day long: the slow fermentation has almost entirely consumed its theine content. It's a dark, round, sweet tea, selected from the finest buds after fermentation sorting. We bring it from DaXueShan, in Yunnan.\u003c\/p\u003e\n\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eMahogany liquor, silky texture, notes of damp earth, undergrowth, prunes, and sandalwood. A natural sweetness, without bitterness, accessible from the first cup.\u003c\/p\u003e\n\u003cdetails open=\"\" style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003cpath d=\"M9 24 Q11 13 22 9 Q22 21 13 25 Q10 26 9 24 Z\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M10 24 Q14 19 21 10\"\u003e\u003c\/path\u003e\n    \u003c\/svg\u003e \u003cspan\u003eWhy this tea\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003e\u003cstrong\u003eNaturally very low in theine.\u003c\/strong\u003e The prolonged fermentation of shou Pu'er naturally degrades most of the alkaloids contained in the fresh leaf. What remains is residual. It's a tea that can be drunk in the evening, after dinner, without the risk of staying awake. For people sensitive to caffeine, it's one of the rare teas that allows them to enjoy it all day long.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongTing grade, the finest part of the harvest.\u003c\/strong\u003e In fermented Pu'er, GongTing (贡廷, literally \"imperial\") refers to the finest sorting performed after fermentation. Only intact buds and young leaves are retained, recognizable by their golden color and velvety surface. A common fermented Pu'er mixes sizes and maturities; GongTing keeps only the best of each batch. The liquor is sweeter, rounder, with a length on the palate that common grades don't achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVirtues in Chinese medicine.\u003c\/strong\u003e In traditional Chinese medicine, fermented Pu'er is associated with digestion and internal warmth. It traditionally accompanies meals in southern China and is readily drunk after a hearty table. It is also the tea served to guests during Cantonese yum cha. A clear cup at the end of the meal, like a return to calm.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003cpath d=\"M3 25 L9 14 L14 21 L19 12 L29 25 Z\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M7 18 Q9 16 11 18\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M17 15 Q19 13 21 15\"\u003e\u003c\/path\u003e\n    \u003c\/svg\u003e \u003cspan\u003eOrigin and terroir, DaXueShan\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003ePu'er only grows in Yunnan, in the extreme southwest of China. This is where you find \u003cem\u003eCamellia sinensis var. assamica\u003c\/em\u003e, a large-leaf variety, unique to this region, which thrives on red and clayey soil, in mist forests between 1,200 and 2,800 meters of altitude. This combination gives the leaves their density, their richness in enzymes and polyphenols, and their propensity for fermentation.\u003c\/p\u003e\n\u003cp\u003eThe leaves of our GongTing come from \u003cstrong\u003eDaXueShan\u003c\/strong\u003e, the \"Great Snow Mountain,\" one of Yunnan's most prized terroirs for its ancient and wild tree teas. The forest extends at high altitude, in a coolness and humidity that impose slow growth on the tea plants: it is this slowness that concentrates the aromas. The buds are hand-picked in spring, then sorted one by one before fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003cpath d=\"M12 5 Q14 8 12 11\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M16 5 Q18 8 16 11\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M20 5 Q22 8 20 11\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M8 14 L24 14\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M9 14 L10 22 Q11 25 16 25 Q21 25 22 22 L23 14\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M23 16 Q27 17 26 21\"\u003e\u003c\/path\u003e\n    \u003c\/svg\u003e \u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eFermented Pu'er appreciates boiling water: 95 to 100 °C, which extracts its sweetness without risk of bitterness. Low-mineralized or spring water is better than hard water, which crushes the fine aromas of GongTing grade. The leaves can be re-infused four to six times in the classic method, more so in gongfu.\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0; margin-top: 2px;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.3\" stroke=\"currentColor\" fill=\"none\" height=\"32\" width=\"32\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n        \u003cpath d=\"M16 5 V7\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M10 11 Q16 7 22 11\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M9 11 L23 11\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M9.5 13 L10.5 20 Q16 22 21.5 20 L22.5 13 Z\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M6 24 Q16 27 26 24\"\u003e\u003c\/path\u003e\n      \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a gaiwan, to explore each infusion.\u003c\/strong\u003e Five to seven grams in a 100 to 150 ml gaiwan. Boiling water, no rinsing. First infusion twenty to forty seconds, slightly lengthening each subsequent infusion. The silky texture of GongTing appears from the second infusion and lasts remarkably long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0; margin-top: 2px;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.3\" stroke=\"currentColor\" fill=\"none\" height=\"32\" width=\"32\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n        \u003ccircle r=\"1.3\" cy=\"6\" cx=\"16\"\u003e\u003c\/circle\u003e\n        \u003cpath d=\"M16 7.3 V11\"\u003e\u003c\/path\u003e\n        \u003ccircle r=\"8\" cy=\"19\" cx=\"16\"\u003e\u003c\/circle\u003e\n        \u003ccircle fill=\"currentColor\" r=\"0.6\" cy=\"17\" cx=\"13\"\u003e\u003c\/circle\u003e\n        \u003ccircle fill=\"currentColor\" r=\"0.6\" cy=\"17\" cx=\"18\"\u003e\u003c\/circle\u003e\n        \u003ccircle fill=\"currentColor\" r=\"0.6\" cy=\"20\" cx=\"15\"\u003e\u003c\/circle\u003e\n        \u003ccircle fill=\"currentColor\" r=\"0.6\" cy=\"21\" cx=\"19\"\u003e\u003c\/circle\u003e\n        \u003ccircle fill=\"currentColor\" r=\"0.6\" cy=\"23\" cx=\"14\"\u003e\u003c\/circle\u003e\n      \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a tea ball, for all-day drinking.\u003c\/strong\u003e Three grams in a ball, one liter of boiling water, two to four minutes. The ball can be reused a second time by slightly extending the brewing time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0; margin-top: 2px;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.3\" stroke=\"currentColor\" fill=\"none\" height=\"32\" width=\"32\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n        \u003cellipse ry=\"5\" rx=\"8\" cy=\"20\" cx=\"14\"\u003e\u003c\/ellipse\u003e\n        \u003cpath d=\"M10 14.5 Q14 12.5 18 14.5\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M14 11 V13\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M22 18 Q26 16 27 13\"\u003e\u003c\/path\u003e\n        \u003cpath d=\"M6 18 Q3 19 4 23\"\u003e\u003c\/path\u003e\n      \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a teapot, preferably Yixing clay.\u003c\/strong\u003e The porosity of Yixing absorbs earthy and woody aromas over successive infusions. Four to five grams per liter, two to three minutes to start. Ceramic or cast iron teapots are also suitable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0; margin-top: 2px;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.3\" stroke=\"currentColor\" fill=\"none\" height=\"32\" width=\"32\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n        \u003crect rx=\"1\" height=\"4\" width=\"10\" y=\"4\" x=\"11\"\u003e\u003c\/rect\u003e\n        \u003crect rx=\"2\" height=\"19\" width=\"12\" y=\"9\" x=\"10\"\u003e\u003c\/rect\u003e\n        \u003cpath d=\"M11 14 H21\"\u003e\u003c\/path\u003e\n      \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a thermos, for the office.\u003c\/strong\u003e Three grams at the bottom of the thermos, boiling water. The sweetness of GongTing withstands long infusion without turning bitter: the liquor remains stable from morning to late afternoon.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003crect rx=\"0.5\" height=\"3\" width=\"14\" y=\"6\" x=\"9\"\u003e\u003c\/rect\u003e\n      \u003cpath d=\"M10 9 L10 25 Q10 26 11 26 L21 26 Q22 26 22 25 L22 9\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M13 19 Q14 16 16 17\"\u003e\u003c\/path\u003e\n      \u003cpath d=\"M17 21 Q19 18 20 20\"\u003e\u003c\/path\u003e\n    \u003c\/svg\u003e \u003cspan\u003eStorage and aging\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eLike all Pu'er teas, fermented GongTing improves with age. The earthy and woody aromas refine, the sweetness intensifies, and the liquor becomes richer. It's not the same transformation as raw Pu'er, but a real evolution over several years.\u003c\/p\u003e\n\u003cp\u003eStore in its re-sealed pouch, away from light and strong odors: fermented Pu'er easily absorbs its surroundings. No refrigerator, no airtight plastic box. A ceramic, wooden, or tin box, odorless, is perfectly suitable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003cellipse ry=\"2.5\" rx=\"9\" cy=\"13\" cx=\"16\"\u003e\u003c\/ellipse\u003e\n      \u003cpath d=\"M7 13 L9 24 Q11 26 16 26 Q21 26 23 24 L25 13\"\u003e\u003c\/path\u003e\n      \u003cellipse stroke=\"none\" fill-opacity=\"0.12\" fill=\"currentColor\" ry=\"1.6\" rx=\"6.5\" cy=\"13\" cx=\"16\"\u003e\u003c\/ellipse\u003e\n    \u003c\/svg\u003e \u003cspan\u003eDetailed tasting notes\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eDeep reddish-brown liquor, almost mahogany, clear. On the nose, damp earth, undergrowth, light notes of prunes and sandalwood. On the palate, the texture comes first, round, silky, with no harshness. Bitterness is almost absent, replaced by a natural, slightly sweet mildness. The finish is delicate, persistent, with a woody return and a slight warmth. Accessible from the first cup, even for someone who has never drunk Pu'er, yet not lacking in depth, as revealed by successive infusions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg aria-hidden=\"true\" style=\"flex-shrink: 0;\" stroke-linejoin=\"round\" stroke-linecap=\"round\" stroke-width=\"1.4\" stroke=\"currentColor\" fill=\"none\" height=\"22\" width=\"22\" viewbox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003e\n      \u003ccircle fill=\"currentColor\" r=\"1\" cy=\"10\" cx=\"9\"\u003e\u003c\/circle\u003e\n      \u003cpath d=\"M13 10 H24\"\u003e\u003c\/path\u003e\n      \u003ccircle fill=\"currentColor\" r=\"1\" cy=\"16\" cx=\"9\"\u003e\u003c\/circle\u003e\n      \u003cpath d=\"M13 16 H24\"\u003e\u003c\/path\u003e\n      \u003ccircle fill=\"currentColor\" r=\"1\" cy=\"22\" cx=\"9\"\u003e\u003c\/circle\u003e\n      \u003cpath d=\"M13 22 H22\"\u003e\u003c\/path\u003e\n    \u003c\/svg\u003e \u003cspan\u003eCharacteristics\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cul style=\"margin: 0; padding-left: 1.4em;\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Fermented Pu'er (Pu'er shu \/ Shou Cha)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: GongTing, fine buds and first-grade leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Yunnan, China, DaXueShan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e: Whole leaves and buds, loose\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e: 50 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n  \u003csummary\u003eTo go further\u003c\/summary\u003e\n  \u003cp\u003eThree readings to better understand this tea and prepare it as we do.\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e: origins, terroirs, traditional virtues.\u003c\/li\u003e\n    \u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or Raw Pu'er\u003c\/a\u003e: two families, two characters, how to choose.\u003c\/li\u003e\n    \u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e: gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/details\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":55558016041305,"sku":"","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/fermente-sachet-face-1400.png?v=1778581886","url":"https:\/\/daothe.com\/en\/products\/puer-fermente-gongting-shou-yunnan","provider":"Daothé","version":"1.0","type":"link"}