THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Gushu

Dong Banshan 2012

For lovers of eastern plains.


To the west of the city of Lincang, in Yunnan, a mountain range splits in two as it wends its way southward, and the little region, Mengku, is a hallowed name in the world of Pu'er, with groves of ancient, spindly-branched Gushu.

In the shadow of the eastern ridge, the tea trees seem to have absorbed the minerality of the soil and the essence of nearby herbs: the wet leaves steam with the scent of wild spearmint, while the liquor carries the aroma of untamed grasses, as if blown from a nearby meadow or savannah; the sensation of menthol remains, coating the entire mouth like a cooling breeze. The slight sweetness, and notable astringency, of apple skin emerges slowly from subsequent infusions. It's a Pu'er to take one on a romp through the fields.

  • ORIGIN:  Dong Banshan, Mengku, Shuangjiang County, Lincang, Yunnan, China
  • MEANING:  Eastern half mountain [dong ban shan]
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2012
  • TASTE:  Spearmint, grass, apple skin
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.