Pu'er Gushu FuTuo Gong Ting Bingdao

Naturally very low in theine. The long fermentation of Shou Pu'er eliminates most of the caffeine. This tea can be enjoyed at any time of day, including evenings and after meals, without disturbing sleep. It is suitable for adults and children, for tea connoisseurs and newcomers alike.

Gong Ting, imperial grade. In the hierarchy of fermented Pu'er, Gong Ting is the finest there is: only the youngest and most tender buds, those once reserved for the Imperial Court, are used in its composition. The resulting liquor is silkier, sweeter, and deeper than that of common grades. We hand-selected them from the oldest trees in Bingdao.

A companion for meals and evenings. In Chinese tradition, fermented Pu'er has been associated with digestion for centuries, enjoyed after meals, and reputed in this tradition for its internal warmth and support for the liver. Its round and sweet character has made it inseparable from large gatherings in southern China.

Pu'er is a traditional drink, to be enjoyed as part of a varied diet and a balanced lifestyle. It is not a substitute for medical advice.

Bingdao is one of the most coveted terroirs in Yunnan. Located in Mengku, in Lincang, this mountain village is home to centuries-old and millennial tea trees. These are trees that have lived through dynasties, centuries of mist and monsoon. Their roots go so deep into the earth that no one irrigates them, no one fertilizes them. They grow on their own, as they always have.

In China, these old tea trees have a name: gushu (古树). The older a tea tree, the fewer its leaves, and the more they concentrate a mineral and aromatic complexity that young plantations cannot reproduce. It is this raw material, among the rarest in the world, that makes up this Gong Ting.

The buds were hand-harvested, selected from the finest, fermented according to the traditional Shou Pu'er method, a long and controlled fermentation that profoundly transforms the leaf, then pressed into dome-shaped pellets. This ancient format, called FuTuo, preserves the aromas and facilitates dosage: each 7g pellet is a ready-to-use dose.

One 7g pellet is one dose. Place it whole in your vessel (gaiwan, tea ball, teapot, or thermos) without breaking it. It will unfurl on its own in contact with hot water, gradually releasing its aromas infusion after infusion. Use low-mineral water, brought to a full boil: Shou Pu'er loves heat.

In a gaiwan, to reveal its full complexity. One pellet in a 100 to 150 ml gaiwan, with fully boiled water. Never rinse our teas. They are clean and pure. Then follow with short infusions, ten seconds for the first, gradually increasing. Gong Ting gushu easily withstands twelve or more infusions, revealing a new layer with each round. This is how it gives its best.

In a tea ball, for daily convenience. Place one whole pellet in your tea ball, drop it into your cup or teapot, pour fully boiled water, and steep for three to five minutes. The damp pellet can give a second, or even a third infusion by extending the steeping time. Simple, clean, without ceremony.

In a teapot, preferably Yixing clay. One pellet per liter of fully boiled water, three to five minutes for the first infusion. Re-infuse the leaves, gradually extending the time. A teapot dedicated to this tea acquires some of its aromatic memory over months: this is the tradition of Yixing teapots, made to age with their tea.

In a thermos, the traveler's method. One pellet directly in the thermos, with fully boiled water. Shou Pu'er infused for a long time remains smooth and round, never becoming astringent. Add water throughout the day: a single pellet is enough from morning to night.

Fermented Pu'er improves with age. Keep your pellets away from light, humidity, and strong odors: coffee, spices, household products. An opaque metal, wood, or ceramic box is ideal. Avoid airtight plastic, which stifles natural fermentation. The pellets can be forgotten for months or years in a cupboard: they will wait for you, and they will have changed.

The liquor is dark, deep, with a surprising transparency for such a dark tea. The nose opens with notes of precious wood, date, and fresh undergrowth. On the palate, the roundness is immediate, silky, enveloping, without the slightest astringency. Then come notes of soft leather, candied fruit, sometimes a slight touch of camphor that betrays the age of the trees. The finish is long, sweet, marked by that huigan, the sweet return, which only great gushu can deliver.

Over the years, the notes evolve towards ancient wood, sweet spices, a depth that few teas in the world can offer. It is a living tea, in the true sense of the word.