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Gongting Pu-erh, or Imperial Ripe Pu-erh, represents the finest grade of post-fermented Pu-erh tea. This tea is produced from the tenderest buds, meticulously selected during the fermentation process, and is distinct from both raw Pu-erh and aged Pu-erh. It is crafted entirely from the Mengku Da Ye Zhong tea variety, grown at elevations of 1800–2300 meters in the lush tea gardens of Fengqing County, Yunnan Province.
Harvested between March 25 and May 16, Gongting Pu-erh uses buds with one or two leaves. The tea undergoes a controlled fermentation process, where moist piles of tea are turned periodically to regulate oxygen and temperature. This method creates a unique microbial environment that develops the tea’s signature sweet and earthy flavors with hints of dried fruits like red dates and longan.
This tea brews into a deep red infusion with a smooth, velvety texture. Its taste is rich and mellow, with a distinct glutinous rice-like softness and a pronounced sweetness. The lingering aftertaste leaves a warm and comforting sensation.
Packed with tea polyphenols, vitamins, and amino acids, Gongting Pu-erh supports digestion, reduces the effects of rich or oily foods, and provides antioxidants for overall health. Brew with boiling water (100°C), using 6–7.5 grams per 150ml gaiwan. A quick rinse is recommended before steeping for 10–15 seconds, with longer times for subsequent brews.
