The Everyday Classic - Gong Ting Imperial Shu Pu-erh

€8,00

Taxes included.

Full Power
Shu Pu-erh
High caffeine

Dark honey • Dates • Cocoa • Sweet wood

There are teas you remember. And there are teas you simply keep drinking.

about 10 mugs or 5 gongfu sessions

The kind that naturally becomes part of your mornings, conversations, work breaks, and adventurous weekends. Familiar enough to feel like home, rich enough to notice something new every time.

Crafted from the youngest buds of Yunnan’s tea trees, Gong Ting has long been treasured for its silky texture and naturally sweet depth. Its name means “Imperial Court,” reflecting the exceptional quality of the leaf rather than formality or ceremony.

The ritual (Gongfu Cha): bring fresh water to 94–96°C. Place 5 grams of these delicate leaves into your gaiwan or small teapot per 100 ml. Give the tea a single quick rinse with hot water to flash-awaken the leaves, discarding the initial liquor. Pour the water gently for a first steep of 10-15 seconds, gradually extending the time with each round. Because the leaves are so fine, they release their essence quickly, offering up to 6-8 beautifully saturated infusions.

The cozy mug (western style): for a smooth, low-maintenance daily cup, place 3 grams of loose leaves into a warm mug with 250 ml of 90-92°C water. Let the delicate buds steep quietly for 2-3 minutes. This gentler temperature yields a balanced, deeply heartwarming brew that wraps your day in comfort.

Body: soft, rounded, and delicate, with a luxurious, velvety texture that lacks the harsh earthiness often found in common Shu Pu-erhs.

Liquor: rich, deeply saturated mahogany that remains beautifully clear and transparent, never turning muddy or overly heavy.

Finish: A long, soothing aftertaste carrying echoes of soft caramel, sweet prunes, and a touch of roasted nuts.

Gong Ting achieves its signature velvety character through traditional post-fermentation using the Shu (熟) wet-pile method (Wo Dui).

The fine, nutrient-rich spring buds undergo a controlled microbial fermentation lasting between 40 to 50 days. Because the raw leaves are incredibly tender and delicate, the living fermentation progresses much more softly than it does with large, coarse leaves. This gentle maturation converts raw compounds into complex, comforting thearubigins that unlock the tea's natural cocoa and dark honey sweetness.

Following the pile stage, the tea is meticulously dried and left loose, ready to yield a fast, intensely rich, and naturally sweet brew without any true oxidation.

Hailing from the historic old-growth tea regions of Yunnan, Gong Ting - translated literally as "Imperial Court" - originally emerged as a meticulous selection reserved strictly for the emperor's court to showcase the pinnacle of the Shu world.

Often affectionately referred to as the "silk Pu-erh," it strips away all coarseness and heavy density. This premium grade is distinct because it is harvested using a fine varietal selection consisting primarily of young spring buds and tender upper leaves, boasting an exceptionally high percentage of shimmering golden tips.

We always recommend sipping all our teas solo to appreciate its pure, unmasked character. But if you wish to pair it with a bite, choose mindfully :)

If you're pairing, try these:
- Dark chocolate infused with roasted nuts.
- Rich dried fruits like plump dates, figs, or sun-dried apricots.
- Nutty pastries featuring pecans or almonds.
- Light rice-flour baked goods or delicate toasted sesame cookies.
- As an elegant evening companion to serve as a standalone "dessert tea" after dinner.

A well-loved habit - the comfortable ease of an old routine that you return to day after day, finding something deeply grounding in its familiar warmth.

Before water. After water.

The Everyday Classic - Gong Ting Imperial Shu Pu-erh – photo 4

When to drink:

Intimate, low-lit gatherings, familiar morning rituals, late-night sessions of meditative writing or movement explorations (be careful with you sleeping routine though :)