2006 Tong Qing Hao Yi Wu Gong Ting Ripe Pu'erh (Shu Pu'erh)
Tong Qing Hao was one of the oldest puerh tea firm in Qing dynasty. It is still well-respected firm after it is revival in the late 1990's. This tea gained its reputation for its aromatic floral taste rarely found in Shu puer cake. After 14 years of aging, this tea has a lot to please the even experienced shu taste buds. It is very floral, smooth and very sweet, has notes of roasted plum and dark cherry, and molasses. It becomes sweeter after each steeping. It is rare to find a ripe puer as floral and fruity as this tea with very little earthy taste.
From the independent reviews, "I was really pleased with how sweet it is, and light compared to most shous while still being very obviously a shou."
"This tea fascinated me, on the one hand I would say this is the most noob friendly shou I have had, none of the rank 'fishy death' of a lot of the shous that people new to puerh get the 'joy' of experiencing (feel the sarcasm) and not an overwhelming earthiness that I have seen a lot of people be put off by. At the same time this tea was wonderful, and I say that as someone who has happily quaffed a bunch of shou."
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, please contact us directly.
Origin: Menghai, Yunnan province, China
Harvest Time: Spring 2006
Bush Varietal: Yunnan Da Ye (large leaves)
Caffeine level: Low
It has a very light earthy taste, very smooth and naturally sweet, with notes of roasted plum, black cherry, and rich molasses. If using the gongfu method, the first five steeps are very floral, unlike most other shu pu'erh tea, and it gets sweeter with each steeping.
210oF, 4g for 8 oz of spring/filtered water, 1 minutes, 8 steepings. We advise against the use of tap water as well as purified water.
It is recommend to use the Gongfu brewing method in order to get the most out of the tea. Please click here for Gongfu brewing instructions.