Traditionally created and skilfully fermented within Menghai Langhe Tea factory, the names palace ripe Puerh tea speaks eloquently of its maocha coveted status. Tightly combined into a spherical cake, the curled, thin, evenly auburn leaves diffuse into an harmoniously balanced, mildly fruity, sweet bordeaux liquor with a captivating fragrance reminiscent of sun-dried Chinese dates.
Menghai Shou Puerh
Spring First Flush
Yixing or Gaiwan in Glass, Clay or Purion.
Learn how to make Gong Ting to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 94°.
Weigh 2.6g of Gong Ting, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 2 mins.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.