2003 Qing Gong Spring Bud Menghai Ripe Puerh Tea

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This tea is the more refined version of its more well known Menghai grown little sister, gong ting ripe puerh- which has gained a place as a consistent mid to high end daily drinker loose leaf Puerh. Unlike the more common gong ting, our qing gong is made using spring bud materials from higher altitude— leading to a more delicate, and clean product, after processing and fermentation. “Qing Gong” is a method of internal cultivation in Taoism for making the body very light, which is why we decided to name this smooth, delicate rendition, of its more familiar alternative Qing Gong Ripe Puerh. The tea was harvested and processed in 2003 in Menghai County, Yunnan, and has been aging and mellowing since. 

Characteristic Tasting Notes:

- Chocolate, Petrichor, Hay, Camphor, Buttery. 

Brewing Instructions:

Water Temp: 196-200F

Amount: 4-7g tea, 140-200ml Pot

Steeping Time

1st Infusion: 5-6 seconds.

2nd Infusion: 5-6 seconds.

3rd Infusion: 5-7 seconds.

4th Infusion: 8-10 seconds.

5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).


Western Brewing Method:

     - Place 2-3g of tea (about 2-3 tbsp) in a straining device inside a mug, fill with water that’s 198F, steep 5 minutes, and enjoy.