Daothe Fermented GongTing Pu'er, 50g loose leaf

Naturally very low in theine. The prolonged fermentation of Pu'er shu naturally degrades most of the alkaloids contained in the fresh leaf. What remains is residual. It is a tea that can be drunk in the evening, after dinner, without risking staying awake. For people sensitive to caffeine, it is one of the few teas that opens up the entire day to them.

GongTing grade, the finest part of the harvest. 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 blends sizes and maturities; GongTing only keeps the best of each batch. The liquor is therefore sweeter, rounder, with a lingering finish that common grades do not achieve.

Virtues in Chinese medicine. 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 meal. 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.

Pu'er only grows in Yunnan, in the extreme southwest of China. This is where Camellia sinensis var. assamica is found, a large-leaf variety, specific 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.

The leaves of our GongTing come from DaXueShan, the "Great Snow Mountain," one of Yunnan's most prized terroirs for its ancient and wild tree teas. The forest extends in altitude, in a freshness and humidity that impose slow growth on the tea plants: it is this slowness that concentrates the aromas. The buds are harvested by hand in spring, then sorted one by one before fermentation.

Fermented Pu'er appreciates boiling water: 95 to 100 °C, which extracts its sweetness without risk of bitterness. Low-mineral 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 classic method, more in gongfu.

In a gaiwan, to explore each infusion. Five to seven grams in a 100 to 150 ml gaiwan. Boiling water, no rinsing. First infusion twenty to forty seconds, slightly extending each time. The silky texture of GongTing appears from the second infusion and lasts remarkably long.

In a tea ball, for the day. 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 time.

In a teapot, preferably Yixing clay. 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 are also suitable.

In a thermos, for the office. Three grams at the bottom of the thermos, boiling water. The sweetness of GongTing resists long infusion without turning bitter: the liquor remains stable from morning to late afternoon.

Like all Pu'er, fermented GongTing improves with time. Earthy and woody aromas refine, sweetness intensifies, and the liquor body develops. This is not the same transformation as a raw Pu'er, but a real evolution over several years.

Store in its re-sealed bag, away from light and strong odors: fermented Pu'er easily absorbs its surroundings. No refrigerator, no plastic airtight container. A ceramic, wooden, or tin box, odorless, works perfectly.

Deep reddish-brown liquor, almost mahogany, clear. On the nose, damp earth, undergrowth, slight notes of prunes and sandalwood. On the palate, the texture comes first, round, silky, without 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.

• Type: Fermented Pu'er (Pu'er shu / Shou Cha)
• Grade: GongTing, fine buds and first-grade leaves
• Origin: Yunnan, China, DaXueShan
• Form: Whole leaves and buds, loose
• Net weight: 50 g