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Gushu

Yiwu Chuanqi 2006

Once a nexus for pu'er distribution and more recently a locus of exchange for Taiwanese and Chinese pu'er producers, this tea celebrates the true and legendary impact of the city—and greater region—of Yiwu. A blend of material from Lincang and Xishuangbanna by the himself somewhat legendary Shi Kunmu, the tea soup is dulcet, starchy and viscous with astoundingly gentle notes of dry wood, quince, and orange peel, and the mouth-coating creaminess of buttermilk. More than 15 years of ageing has made what must have been an already mellow tea even mellower while preserving the lighter notes characteristic of a younger sheng. Consume while reading The Romance of the Three Kingdoms, The Dream of the Red Chamber, or any epic poetry.
  • ORIGIN:  Baoshan, Lincang and Xishuangbanna in Yunnan, China
  • PRODUCER:  Shi Kunmu
  • MEANING:  The legend of Yiwu (Yiwu chuan qi)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2006
  • TASTE:  Buttermilk, orange peel, dry wood
1
$56.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 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.

Additional Information

About the producer:

After beginning a career in sports medicine, Shi Kunmu became intrigued by tea production, and specifically pu'er, He established multiple tea companies based in Taiwan that closely cooperate with and source material from mainland Chinese producers, and has become known as an expert in the pu'er world, publishing several books and continuing to produce pu'er for his company, Shi Kunmu Classic Tea Culture.