Gushu

Xi Banshan 2013

For lovers of western seas.


To the west of the city of Lincang, in Yunnan, a mountain range splits in two as it wends its way southward, and the little region, Mengku, is a hallowed name in the world of Pu'er, with groves of ancient, spindly-branched Gushu.

On the slopes of the western mountains, these trees have produced a layered tea with a creamy texture and the round, soft fruitiness of yellow plums; washing into the cup, crumbled bits of the leaves like rosemary exude the spiciness of that herb, lending the sensation of a warm mediterranean evening to the liquor. A delight for those who vacation in the heat.

  • ORIGIN:  Xi Banshan, Mengku, Shuangjiang County, Lincang, Yunnan, China
  • MEANING:  Western half mountain [xi ban shan]
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2013
  • TASTE:  Yellow plum, rosemary, cream
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 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.