2006 Tong Qing Hao Yi Wu Gong Ting Ripe Pu'erh (Shu Pu'erh)
This delicious aged shu puerh tea came from Yi Wu mountains, Yunnan, China. Puer tea from Yi Wu (易武) has a reputation as the queen of Puer tea. This tea has aged for 11 years, which reached its prime for consumption.
Tong Qing Hao was one of the oldest puerh manufacture in the Qing dynasty. It is still well-respected manufacture 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. It is a pleasant journey exploring the nuances of each steeping of this wonderful tea. This tea is very floral, smooth and naturally sweet, and 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 and a hint of roasted plum and black cherry.
The following are excerpts from an independent review. See the full review.
"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."
To read the full article of the independent review, please click here.
Origin: Menghai, Yunnan province, China
Harvest Time: Spring 2006
Bush Varietal: Yunnan Da Ye (large leaves)
Caffeine level: Low
Health Benefits: Pu'erh tea has great health benefits, especially in helping digestion and weight control, and lowering blood pressure and cholesterol.
- Aids to digestive system and helps weight control
- Helps to reduce the effects of aging
- Helps to reduce blood pressure, sugar and cholesterol
- Helps to detox the body
It has a very light earthy taste, very smooth and naturally sweet, with hint of roasted plum and black cherry. 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.
Notes from in independent review:
"The tea started out surprisingly strong and thick, I was expecting with such a pale color it would be a gentle build, but the mouthfeel instantly coats my entire mouth with thick almost sticky texture. The tastes are also quite sweet, fruity notes of cooked plums and dark cherries, rich molasses and cocoa, and a creamy almost milky caramel quality."
210oF, 6-7g for 8-10 oz of spring/filtered water, 1-2 minutes, 6-7 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.