Kokang Gold Leaf
Garden Direct Pu'er Tea
Kokang Gold Leaf
Kokang Gold Leaf
Kokang Gold Leaf

The Kokang Gold Leaf Sheng Pu’er teacake is an award-winning vintage recognized with a Gold Prize at a Menghai tea tasting contest in 2021 for its outstanding character of Pu’er tea produced outside of Yunnan.


28+ Servings

Qty:

Wood magnolia, orchid, roasted grains and tropical nectar 

About this tea

The Kokang Self-Administered Zone of the Northern Shan State is an ancient tea cultivation area on the border of Yunnan and Burma. The local varieties of tea trees are some of the oldest in the world and have naturally interbred with seeds introduced from Yunnan more than 800 years ago. The teas from this region are very unique and grown at high elevations between 1500-1900 meters in forest plantations found in the surrounding Wa and Han ethnic villages. This region is famous for outstanding Pu’er teas with elegant fragrance, complexity and tannin density. The Kokang Gold Leaf Sheng Pu’er is an award-winning vintage that was recognized with a Gold Prize at a Menghai tea tasting contest in 2021 for its outstanding character of Pu’er tea produced outside of Yunnan. Gold Leaf Sheng Pu’er has a prominent roast that gives way to complex floral aromas and nectar sweetness. The tea is made by a select group of artisans that have the highest skills to produce mao cha by hand-roasting and hand-rolling in small batches.

Ingredients

Pu'er tea

Origin

Kokang SAZ, Northern Burma

Cultivar

Indigenous Assamica

Harvest

May 2020

Elevation

1550-1900 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Chip the cake carefully with a pick or Pu’er dagger.

Add 7g to a gaiwan or gongfu teapot (per 150ml-200ml).

Use 212°F boiling water.

Briefly rinse leaves for 5-10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.

Decant 1st, 2nd, 3rd and 4th infusions after 20 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.

Kokang background map mobile

Origin

Kokang

Northern Shan State, Burma

The Kokang Self-Administered Zone of the Northern Shan State is an ancient tea cultivation area that is situated on the border of Lincang, Yunnan and Burma, and famous for outstanding Pu’er teas with elegant fragrance, complexity and tannin density. The local varieties of tea trees are some of the oldest in the world and have naturally interbred with seeds introduced from Yunnan more than 800 years ago. The teas from this region are very unique and grown at high elevations between 1500–2200 meters in forest plantations found in the surrounding Wa and Han ethnic villages.

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