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Gongnong Shaiqing Premium 2024 Vintage










Gongnong Shaiqing Premium 2024 Vintage
Olive leaves, orchid, wildflower, honey nectar, light roast with a strong energy & body
About this tea
Gongnong Village—located in Cangyuan County, Lincang, Yunnan—provides an ideal environment for tea cultivation. Its mountainous terrain, deep river valleys and diverse ecosystems yield high-performance, big-leaf tea varieties like Mengku Da Ye Zhong, which is renowned for its vibrant, fruity, floral and energizing character.
Shaiqing Mao Cha, or sun-dried green tea, is the foundation of Sheng and Shu Pu’er. The harvested leaves are withered, pan-fried, rolled and sun-dried on bamboo mats, allowing for slow oxidation and fermentation under natural UV light. This process preserves Pu’er’s “living tea” character, which deepens over time.
In Cangyuan’s ancient tree gardens, Wa ethnic families continue their tradition of growing Mengku Da Ye Zhong from seed. Typically fermented into Pu’er, this batch offers a rare glimpse of Pu’er in its most tender and unprocessed form. With notes of olive leaf, orchid, wildflower, honey and roasted undertones, this full-bodied tea possesses a vibrant energy and is an elevated alternative to your everyday green tea.
Origin
Wa Shan, Cangyuan County, Yunnan Province, China
Cultivar
Mengku Da Ye Zhong
Harvest
April-May 2024
Elevation
1850 meters
Ingredients
Green tea


Ingredients
Green tea
Origin
Wa Shan, Cangyuan County, Yunnan Province, China
Cultivar
Mengku Da Ye Zhong
Harvest
April-May 2024
Elevation
1850 meters
Preparation
- Imperial
- Metric
1.5 tbsp 7g
5-7 oz 150-200mL
212°F 100°F
5 - 10 seconds
Traditional Tea Preparation
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 10 - 15 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. The strength, power and Qi forces will come out in the later brews with increased infusion time.



Origin
Wa Shan
Cangyuan County, Yunnan Province, China
Wa Shan Ecological Tea Garden sits in Lincang, on the border with Myanmar (Burma) in southwestern Yunnan. Surrounded by a lush and biodiverse mountainous region, this certified organic tea farm is one we have been working with since 2013. Wa Shan is a famous tea mountain since ancient times named after the Wa ethnic minority who have farmed tea in this region for more than a thousand years.








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